What to Do About Dead Mushrooms? A Detailed Guide to Prevention and Control Methods
Causes of dead mushrooms
(1) Weak young mushrooms. After the casing soil is applied to the mushroom bed and before fruiting, if the mycelium grows too fast and the fruiting sites are too high, the young mushrooms that form are too densely packed, causing the ones with insufficient nutrient supply to die.
(2) Excessive temperature. If the temperature stays above 21°C for several consecutive days during the fruiting period, the young mushrooms will shrivel and die from heat damage.
(3) Excessive humidity. When the relative humidity in the mushroom house is above 95% at high temperatures, if the doors and windows are closed after watering, the surface of the mushroom bed becomes waterlogged, causing the young mushrooms to suffocate and die.
(4) Poor ventilation. Insufficient oxygen and excessively high carbon dioxide concentration in the mushroom house prevent the heat generated during metabolism from dissipating quickly, causing young mushrooms to die in batches from insufficient oxygen or high temperature.
(5) Chemical damage. Spraying too frequently or using too large a dose will cause the young mushrooms to die from chemical damage.
(6) Mechanical damage. Careless harvesting or other management operations can injure the young mushrooms and cause them to die.
Prevention and control methods
(1) Schedule the inoculation time properly to avoid fruiting during hot seasons.
(2) During the casing soil and watering adjustment stage, prevent the mycelium from growing above the soil surface and keep the fruiting sites low, so as to avoid overly dense fruiting.
(3) Pay attention to cooling the mushroom house and improving ventilation conditions.
(4) When watering during high temperatures, open the doors and windows of the mushroom house; if water accumulates on the substrate surface, poke holes with bamboo sticks to help it drain and seep away.
(5) When controlling pests, diseases and contaminant fungi, do not use excessive amounts of chemicals, and avoid using chemicals during the fruiting period.