How to identify edible mushroom diseases? Key cultivation techniques to know early
The site should be chosen far from livestock and poultry farms, garbage dumps, chemical plants and crowded places, and requires convenient transportation, and an adequate water supply that is clean and pollution-free. For outdoor cultivation, choose soil that is fertile, loose, easy to drain and irrigate, and free from pollution by industrial and mining enterprises.
Cultivation management 1. Choosing spawn. Based on the local climate characteristics, select suitable cultivation species and varieties. Do not use aged or contaminated spawn; choose vigorous, high-quality, disease-resistant spawn.
2. Careful management. Pay attention to the hygiene of raw materials, mushroom bags and tools. Do not pile waste material near the cultivation room, and it must be composted at high temperature before use. New and old mushroom bags in the cultivation room must be stored separately in different rooms and must never be mixed together, so as to achieve strict sterilization and disinfection and prevent inoculation infection and various secondary infections. After each harvest, remove the mushroom bases, rotten mushrooms and fallen mushroom bodies on the ground from the cultivation material, and promptly clean the mushroom house and disinfect it again.
3. Scientific mushroom cultivation. For different types of edible mushrooms, according to their requirements for growth and development conditions, scientifically regulate the temperature, humidity, light and pH value of the culture room, and provide appropriate ventilation to promote vigorous mycelial growth and prevent unfavorable environments of high temperature and high humidity. At every stage - spawn selection, culture material formulation, material stacking and fermentation, inoculation and spawn running, and fruiting management - strictly control the process, cultivate vigorous mycelium and fruiting bodies, and enhance their disease resistance.
4. Fertilization. Spraying peptone and yeast extract solution can make the mushroom bodies plump and promote flushes; spraying decomposed human feces and urine, then spraying once more with clean water afterward; spraying rice vinegar. In the middle and late growth stages of oyster mushrooms, spray the mushroom surface with a 300-fold edible rice vinegar solution once a day for 1—3 days before harvest, which generally can increase yield by 6%, and the color becomes even whiter; spraying culture material leachate can extend the peak fruiting period and make the fruiting bodies plump; spraying glucose and calcium carbonate solution promotes mycelial growth.
5. Water management. The mushroom house should maintain good ventilation at all times, and the relative air humidity should not exceed 95%. When the natural temperature reaches 16°C, irrigate the bed once, then spray water once each morning, noon and evening every day. When spraying water, try to spray toward the air and the ground, not onto the fruiting bodies. In low-temperature seasons, it is best to spray warm water warmed by sunlight.
6. Temperature management. The temperature in the mushroom shed is best controlled at 10°C—18°C. When the temperature is lower, extend the time of direct sunlight during the day, and cover the straw curtains tightly at night. When the temperature is higher, cover the straw curtains during the day and uncover them at night.
7. Ventilation management. When the temperature is higher, uncover the straw curtains every day for 2—3 hours of ventilation; ventilate less in low-temperature and windy weather; increase ventilation before and after spraying water in the morning and evening; ventilate less during the primordium differentiation stage, and ventilate more during the primordium growth stage.
8. Light management. During the primordium growth stage, stable scattered light is needed. Persist in airing and exposing them for 1—2 hours every morning and evening to increase weak direct light. During the fruiting stage, avoid strong direct light.
Pest and disease control Edible mushrooms themselves have weak resistance to pests, and once an outbreak occurs it is difficult to control. Adhere to the principle of prevention first and integrated control, mainly achieving control through multiple approaches such as selecting pest- and disease-resistant varieties, physical control, biological control and strengthening cultivation management.