Detailed Explanation of Key Technical Points for Edible Mushroom Pest and Disease Control

Edible mushroom production has become a good way for farmers to get rich, but the pesticide residues, nitrate content and other harmful substance content in the products must comply with the standards set by the state. This places high demands on edible mushroom pest and disease control techniques, and the following points should be noted.

Prevention of Edible Mushroom Pests and Diseases

① In edible mushroom cultivation, prevention is far more effective than treatment without prevention. In production, a common approach is to use chemical high-temperature fumigation of the shed, that is, after removing the straw mat covering outside the shed, spray fungicides such as Baibingsha and Saibai 09 inside the shed respectively, then seal the ventilation openings, so that it is exposed to sunlight; under the effect of high temperature the chemicals rapidly diffuse and sterilize. Under high humidity conditions, the chemicals can be quickly released and decomposed, degrading to the greatest extent without residue. For a generally newly built mushroom shed, one application is enough to achieve the goal.

② The second is to install insect-proof nets. Installing 70-mesh insect-proof nets on the ventilation windows and ventilation openings of the cultivation room can effectively prevent adult insects from flying into the mushroom room. Taking advantage of the phototaxis and color taxis of adult pests, hang yellow boards (sticky insect boards), black light lamps, etc. in the mushroom room to trap and kill adult insects.

③ Biological control. Biological agents and biological metabolites can be used to achieve disease and pest prevention. Common ones include streptomycin, rose streptomycin, chlortetracycline, etc., which respectively have good control effects on Gram-positive bacteria, red ear disease, bacterial rot, etc. Also, such as zhongshengmycin and ningnanmycin, when producing oyster mushrooms, can be used to inhibit the mycelium of 3 types of contaminating fungi that affect the growth of oyster mushrooms, with remarkable effects.

Precautions for Edible Mushroom Pest and Disease Control

① Use the right pesticide for the symptom. Commonly used fungicides include chlorothalonil, carbendazim, kemeiling, zineb, thiophanate-methyl, Bordeaux mixture, lime sulfur mixture, dichloroisocyanuric acid, etc.; commonly used insecticides include fipronil, fenitrothion, trichlorfon, phoxim, dichlorvos, fenvalerate, aluminium phosphide, propargite, etc. In edible mushroom production, whether for mixing materials, composting or mushroom room control, it is strictly forbidden to choose highly toxic, long-residue pesticides such as organic ureas and organic phosphorus agents. Fungicides: 40% sodium dichloroisocyanurate, mixed into the material, is effective against Trichoderma; 60% sodium dichloroisocyanurate, for fumigation, has a good effect on controlling mold in mushroom rooms; 50% benomyl aqueous solution, mixed into the material, has a very good effect on controlling Trichoderma in shiitake, enoki mushroom and nameko. Insecticides: 80% fenitrothion emulsion, sprayed in the early growth stage of adults or the egg-laying period, is effective against longhorn beetle pests; 23.5% diflubenzuron aqueous solution, applied when casing soil, sprayed on the soil surface up to three weeks before harvest, is effective against mushroom fungus gnats.

② Appropriate concentration. When using pesticides, a reasonable concentration must be used. Generally, before sowing, the range and concentration of chemicals used for composting and disinfecting mushroom room materials are relatively greater; after sowing and before fruiting, the chemicals used should be controlled within a safe range; at the fruiting body stage, the concentration should be lower.

③ Pesticides prohibited during the mushroom stage. Focus on pre-mushroom prevention and create a good environment for edible mushroom production to enhance their own disease resistance. When pesticides must be used, choose to use them before fruiting or after the mushrooms have been completely harvested. Because the edible mushroom cultivation cycle is short, chemicals easily remain and cause food poisoning, which then seriously affects product circulation and consumption, and must never be neglected.