How to prevent and control edible mushroom diseases? Keep these five key points in mind

1. Prevention and control run through the entire cultivation process. Throughout the entire cultivation process, special attention should be paid to the control of temperature and humidity, strengthening ventilation to inhibit the growth and infection of pathogenic bacteria, while also paying attention to the disinfection of tools and creating a clean growing environment.

2. Focus on the treatment of the growing medium and casing soil. The pathogens of various edible mushroom diseases mostly exist in the growing medium and casing soil materials, and are the initial sources of infection for edible mushroom diseases. Therefore, apart from fermented medium cultivation, especially in disease-affected areas or old mushroom sheds, sterilized medium cultivation should be used as much as possible.

3. Vigorously carry out disinfection of the site and environment. Many pathogenic bacteria naturally exist on the soil surface, in the air and on various organisms. In particular, the inner walls and bed frames of old mushroom houses will retain pathogenic bacteria left over from the previous production season. The simplest and most economical method of disinfecting the environment and site is exposure to sunlight. The roof of the mushroom shed can be rolled back, first sunning the ground, then deep plowing, and then sunning again. Formaldehyde, peracetic acid, sulfur, bleaching powder and others are also good environmental disinfectants, and they cause no pollution.

4. Apply medication early. Once a disease occurs during the fruiting period, it must be dealt with early, such as removing diseased mushrooms, treating the affected spots, and spraying fungicides. If treatment is not timely, it very easily leads to a disease epidemic that is difficult to control.

5. Harvest the mushrooms first, then apply medication. When using chemical control, if the mushrooms are not harvested first, the chemicals very easily contaminate the mushroom bodies and cause large amounts of residue. Therefore, when using chemical control, the mushrooms must be harvested first and the medication applied afterward. After applying the medication, the mushroom house should be managed on the dry side to inhibit the formation of fruit body primordia. At present, the residual period of the fungicides used is generally about 14 days, and most edible mushroom fruit bodies take about 7 days from primordium formation to mature harvest. Therefore, mushrooms can only be produced 8 days after applying the medication.