What are the methods for preventing and controlling pests and diseases in edible fungi?
Once pests and diseases appear in edible fungus cultivation, there is no way to save it, so preventing the occurrence of pests and diseases in edible fungi in advance has become a major key point. The following four points are the best methods for preventing and controlling edible fungus diseases.
1. Cut off the transmission routes of pests and diseases. In edible fungus cultivation, there are three sources of pests and diseases: first, the spawn carries insects and pathogens; second, the compost and casing soil carry insects and pathogens; third, natural transmission from inside and outside the mushroom house (shed). Cutting off these three transmission channels is the top priority of integrated pest and disease control.
2. Environmental control to reduce the occurrence of pests and diseases. 1. Lower the compost temperature: for example, keeping the spawn-running compost temperature of Agaricus bisporus below 21°C can effectively control Diehliomyces microsporus; keeping the spawn-running temperature of enoki mushroom (Flammulina velutipes) below 20°C; keeping oyster mushroom (Pleurotus ostreatus) bags below 20°C can prevent bag contamination. 2. Strengthen ventilation and air exchange. Ventilation and air exchange is the best way to disinfect the air. Do not create a stuffy and humid fruiting environment; no ventilation has a hundred harms and not a single benefit. 3. Light regulation. Different varieties have different light intensity requirements. For example, Agaricus bisporus should be kept somewhat darker, while white king oyster mushroom (Pleurotus nebrodensis) needs stronger light.
3. Agronomic control measures. Different soils have different microbial flora, and different ecological environments have different biological communities. Practice shows that soil-shed cultivation is generally good in the first year and poor in the second year. The reason is that the ecological environment of the soil shed becomes increasingly worse, that is, there are more pathogens, more pests, and the air quality is also poor. For this reason, it is necessary to improve ecological conditions, optimize the fruiting environment, and reduce and lower the occurrence of pests and diseases.
4. Chemical control. Chemical control is generally used in preventive measures. During the fruiting period, chemical control is prohibited because the structural tissue of the fruiting body easily retains toxic residues, affecting consumption and export. Therefore, during the fruiting period, chemical control is prohibited. Even if it must be used as a last resort, it can only be sprayed before fruiting, and it is best to use plant-based preparations, bitter alkali compounds, etc.
In view of the cultivation characteristics of edible fungi, integrated control of pests and diseases in edible fungi is a good method.
In winter, if you want to ensure a high and worry-free yield of sweet cherry, preventing late frost becomes a key point. Because sweet cherry sprouts and blooms earlier than other fruit trees, especially in recent years when spring temperatures rise quickly and high, the flowering period of sweet cherry is even earlier. In this way, late frost poses a serious threat to the flowering period and young fruit of sweet cherry. Therefore, preventing late frost is an important measure to ensure a high and stable yield of sweet cherry.
(1) According to the requirements of sweet cherry for environmental conditions, when planning and establishing an orchard, plots not prone to frost should be selected for orchard establishment. At the same time, in areas prone to late frost, excellent varieties that sprout and bloom later and have strong frost resistance can be selected for developing sweet cherry.
(2) Strengthen fertilizer and water management in the orchard, especially applying base fertilizer early in autumn, preventing early defoliation disease, and protecting leaves, thereby enhancing the tree's stored nutrients and improving frost resistance.
(3) Irrigating the orchard from sprouting to before flowering can lower the ground temperature and delay flowering by 3—5 days. Spraying the canopy or applying 10% limewater to large branches can reflect sunlight and lower temperature, delaying flowering by 2—3 days.