Disease control in edible fungi is a key measure for the production of pollution-free edible fungi

1. Improve the ecological environment. The cultivation shed should be located near a river, with good air circulation, broad open surroundings, and far away from livestock and poultry farms, breweries, residential areas and hospitals (at a distance of at least 3000 m). The site should be treated by turning the soil, sun exposure and irrigation instead of chemical disinfection with pesticides. The water source and water quality must remain clean and free of pollution. It is strictly forbidden to spray mushrooms or soak and wash them with sewage.

2. Use biological and physical techniques to control diseases, insects and rodents. When preparing the growing substrate, plant virus inhibitors and botanical pesticides can be used, such as perilla, pyrethrum and rapeseed cake, all of which can be made into botanical pesticides to kill insects and control mites; natural enemies can be used to eliminate pests, such as keeping cats to control rodents. The method of strengthening the mushrooms to suppress insects can also be adopted, with strict control at every stage, from strain selection, substrate formulation, pile fermentation, inoculation and mycelial growth to fruiting management, so as to cultivate robust fruiting bodies, enhance their stress resistance and reduce diseases and insect pests. Methods such as intercropping with specific mushroom types can also be used, such as rotating mushrooms with Dictyophora, to control diseases and insect pests. The inoculation room, fermentation room and clean bench can be irradiated and disinfected with 30-watt ultraviolet lamps; electronic ozone sterilizers can also be used for disinfection and sterilization. Blacklight lamps can be used in mushroom sheds to trap and kill mushroom flies, flies and other insects. Insect-proof nets or screens should be installed at the entrances, exits and ventilation openings of the mushroom shed.

3. Use pesticides scientifically. When chemical pesticides really must be used, agents with high efficiency, low toxicity and low residues must be selected, such as trichlorfon, propargite, fipronil, thiophanate-methyl and metalaxyl. Application should be carried out when there are no mushrooms or after each batch of mushrooms is harvested, and care should be taken to use them in small amounts and only locally. It is strictly forbidden to spray pesticides during the growth period of the mushrooms, and pesticides with high toxicity and high residues, such as methamidophos, methyl parathion 1605, 1059, monocrotophos, isocarbophos, chlordimeform, omethoate and toxaphene, are prohibited.

4. Ensure good product processing. Edible fungi products often exceed the sulfur content limit because of processing, so machinery with high precision must be fully promoted for dehydration and drying. For white fungus, white strains should be used, and new technology should be applied to change the sulfur-fumigation processing step of white fungus so as to optimize product quality. Mushroom product packaging must comply with national hygiene standards, namely GB7096-86 hygienic standard for dried edible fungi, GB7097-86 hygienic standard for fresh edible fungi and GB9691-88 packaging hygiene standard.