Mushroom topdressing methods and comprehensive prevention and control measures for diseases, pests, and contaminating microbes

Comprehensive prevention and control of diseases, pests, and contaminating microbes in edible mushrooms refers to the coordinated application of ecological, biological, physical, chemical, and other factors to control diseases, pests, and contaminating microbes. Its basic guiding principle is prevention first, that is, without damaging the ecological environment, through the rational arrangement of mushroom production layout, selection of superior varieties, adoption of scientific cultivation and management measures, and selection of economical and effective control methods, to form a complete organic prevention and control system, thereby achieving the goal of reducing damage and improving benefits. The following are the main measures for comprehensive prevention and control of diseases, pests, and contaminating microbes in edible mushrooms:

1. Select superior mushroom strains. Varieties that are suitable for the local climate conditions and have strong resistance should be selected for cultivation. Inoculate with strains that are pure in character, have vigorous mycelial growth, do not carry viruses, and are free from contamination by contaminating microbes and pests.

2. Prepare high-quality culture material. The raw materials used for mushroom cultivation should be fresh, free from rot and mildew, and fully dried. After cutting down logs, some branches and leaves can be retained first, and the bark should be protected as much as possible; the cut ends and other wounds should be coated with lime water to reduce bacterial contamination. Before stacking substitute materials for cultivation, they should be sun-dried for 1-3 days to kill some harmful microorganisms and pests in the material.

3. Improve sanitary conditions. Stacking and cultivation sites should be far from pollution sources such as fermentation yards and livestock sheds, and should be disinfected regularly. A disinfectant tank or lime pit should be provided at the entrance of the mushroom shed for foot disinfection. Workers should wear work clothes when entering. Work clothes and all tools should be disinfected regularly. Before bringing in materials, the walls, bed frames, and floor inside the mushroom house should be thoroughly disinfected with 1:800 carbendazim solution and 0.5% dichlorvos solution to kill latent pathogens, contaminating microbes, and pests. If conditions permit, a filtration device can be installed at the ventilation opening to reduce the spore content of pathogens and contaminating microbes in the air of the mushroom house.

4. Ensure proper sterilization of culture materials and casing soil. For culture materials used in raw material cultivation, it is best to carry out secondary fermentation: the first fermentation is carried out outdoors for 10-20 days, during which the pile is turned 3 times; the second is carried out indoors on bed frames, requiring closed doors and windows, with heating by steam or a coal stove, so that the indoor temperature remains within the range of 60-70°C for 30 minutes. Culture materials used in cooked material cultivation must be thoroughly sterilized; if atmospheric pressure sterilization is used, it requires more than 8 hours, and high-pressure sterilization requires more than 2 hours, while ensuring uniform heating. Casing soil materials should be treated with agents such as carbendazim and formalin; or when bringing in materials, place them indoors and use the high temperature during secondary fermentation for pasteurization.

5. Strengthen the management of cultivation sites, improve environmental conditions, meet the growth requirements of mushrooms as much as possible, and enhance their ability to resist pathogenic bacteria and contaminating microbes. Cultivation sites should be ventilated frequently to keep the air fresh, and temperature and humidity should be adjusted well according to the requirements of different mushrooms. During cultivation, spray or sprinkle daily with 0.2% soapy water, 3%-4% lime water, or 5% formaldehyde solution; pay attention to inspecting cultivation bed frames or logs, and when diseased mushrooms or contaminating microbes are found, they should be dug out and destroyed promptly, and the dug openings should be disinfected with lime water or other disinfectants.

6. Use physical methods to prevent pests. Doors, windows, and ventilation openings of cultivation facilities such as mushroom houses, mushroom sheds, and air-raid shelters should all be equipped with insect-proof mesh screens; indoors, black light lamps can be used to trap insects, but care should be taken to turn off the lamps when opening doors to prevent attracting insects from outside.

7. Use chemical agents appropriately. In cultivation sites and old production areas with severe disease and pest problems, pesticides with high efficiency and low toxicity and no adverse effects on the growth of edible mushrooms can be selected for prevention and control. Commonly used agents include: (1) Mix 50% carbendazim 1000-fold solution into materials, mix into casing soil materials, or spray the surface after casing, which can kill many harmful fungi; (2) Spray 65% zineb 1000-fold solution on mushroom beds (can contact the mushroom bodies), which can kill many pathogens and contaminating microbes; (3) Use 1000-fold derris extract solution for indoor spraying, which can control shell insects, mushroom flies, springtails, and others; (4) Use 1000-fold tetradifon solution for spraying in mushroom houses or soaking logs, which can effectively control mites; (5) For each ton of culture material, mix in 30 g of 10% fenamiphos granules, which can kill nematodes; (6) For each 50 kg of soybean cake bait, add 1.5-3 kg of metaldehyde to make poisoned bait and place it indoors, which can trap and kill snails and slugs; (7) Spraying the ground of the cultivation site with 5%-20% salt water in the evening can also kill snails and slugs.