What are some effective tips for controlling mushroom gnats in edible fungi?
What are some effective tips for controlling mushroom gnats in edible fungi.
The causes of mushroom gnat outbreaks in edible fungi include improper composting of the substrate. The substrate is not thoroughly composted, the turning is uneven, the composting time is too short, and the disinfection is not thorough. The microclimate inside the mushroom house is unsuitable, for example the humidity inside the mushroom house is too high. The cultivation conditions are poor. Growers use old mushroom racks to cultivate mushrooms and do not disinfect thoroughly after harvesting. The water source is not clean and carries diseases, pests and contaminating microorganisms. The mushroom house has poor ventilation.
Control methods
(1) Site selection and mushroom house disinfection. The entire mushroom production site must be chosen in a place with dry terrain, close to a clean water source. If mushroom beds are built inside a building, disinfection inside the building should be strengthened. Fumigate with sulfur and dichlorvos at a ratio of 1:1, then fumigate again 5 days later. If old mushroom racks are used, they should first be soaked in water for several days, drained, and then moved into the mushroom house for fumigation. Disinfection with a 2% sodium pentachlorophenate solution has a good control effect.
(2) Do a good job of environmental sanitation inside and outside the mushroom yard; waste material and dirt should be removed promptly, and the site should be regularly sprayed with disinfectants and insecticides, such as dichlorvos. Install screen doors and screen windows in the mushroom house.
(3) The substrate must undergo secondary fermentation. During the first fermentation process, turn the material evenly and control the moisture content of the substrate to prevent excessive water. During the secondary fermentation process, pay attention to the temperature and time of the heating and temperature-control stages. Before secondary fermentation, tools that have been used or are about to be used should also be disinfected to prevent contamination by diseases, pests and contaminating microorganisms.
(4) After inoculation of the mushroom bags, the ring-capped sealing method should preferably be used for sealing. Double-layer paper should be used for the sealing paper; during transport, prevent the sealing paper from falling off, and handle the bags gently. If a tear is found in a mushroom bag, immediately cover it with adhesive tape to prevent pests from laying eggs and causing damage at the tear.
(5) Control the temperature and humidity of the mushroom house. The mushroom house must be ventilated and breathable, and the temperature and humidity should be adjusted.
(6) Chemical control. When turning the substrate pile, spray the substrate with a 1000-fold dilution of 90% trichlorfon or 50% malathion emulsion, which can effectively prevent pest outbreaks.
China is rich in edible fungus resources and is also one of the earliest countries to cultivate and use edible fungi. Records of artificial cultivation of wood ear fungus date back more than 1100 years. The cultivation of shiitake mushrooms began in southwestern Zhejiang at least more than 800 years ago. Straw mushrooms were first cultivated in the Fujian and Guangdong area more than 200 years ago. These techniques have been passed down to this day.
(1) Site selection and mushroom house disinfection. The entire mushroom production site must be chosen in a place with dry terrain, close to a clean water source. If mushroom beds are built inside a building, disinfection inside the building should be strengthened. Fumigate with sulfur and dichlorvos at a ratio of 1:1, then fumigate again 5 days later. If old mushroom racks are used, they should first be soaked in water for several days, drained, and then moved into the mushroom house for fumigation. Disinfection with a 2% sodium pentachlorophenate solution has a good control effect.
(2) Do a good job of environmental sanitation inside and outside the mushroom yard; waste material and dirt should be removed promptly, and the site should be regularly sprayed with disinfectants and insecticides, such as dichlorvos. Install screen doors and screen windows in the mushroom house.
(3) The substrate must undergo secondary fermentation. During the first fermentation process, turn the material evenly and control the moisture content of the substrate to prevent excessive water. During the secondary fermentation process, pay attention to the temperature and time of the heating and temperature-control stages. Before secondary fermentation, tools that have been used or are about to be used should also be disinfected to prevent contamination by diseases, pests and contaminating microorganisms.
(4) After inoculation of the mushroom bags, the ring-capped sealing method should preferably be used for sealing. Double-layer paper should be used for the sealing paper; during transport, prevent the sealing paper from falling off, and handle the bags gently. If a tear is found in a mushroom bag, immediately cover it with adhesive tape to prevent pests from laying eggs and causing damage at the tear.
(5) Control the temperature and humidity of the mushroom house. The mushroom house must be ventilated and breathable, and the temperature and humidity should be adjusted.
(6) Chemical control. When turning the substrate pile, spray the substrate with a 1000-fold dilution of 90% trichlorfon or 50% malathion emulsion, which can effectively prevent pest outbreaks.