Four key points to note in the prevention and control of edible mushroom pests and diseases

1. Rotate crops, alternate plantings, and cut off the food source of pests and diseases. For cultivation rooms where serious diseases or pest infestations have occurred, the same variety should not be planted continuously, to prevent the same pests and diseases from breaking out and becoming difficult to control.

2. Select mushroom spawn with strong disease resistance, strong vitality, and high purity. When introducing superior spawn, choose varieties that fruit at the appropriate seasonal temperature, so as to eliminate or reduce the chance of pest and disease infection, and achieve safe mycelial running and smooth fruiting.

3. Keep the spawn production site clean and dry. One of the important measures to increase the finished-product rate of spawn is to keep the entire spawn production and mycelial running site clean, dry, free of contaminated spawn bags, free of standing water, with smooth drainage channels, and with fresh, clean air and water sources. In this way, the index of airborne contaminating microorganisms is low.

4. In the same mushroom house, plant the same variety and fruit at the same time. Adopting this measure facilitates management and the prevention and control of pest and disease damage. Under the condition of ensuring normal fruiting, appropriately lowering the temperature inside the mushroom house and increasing ventilation help reduce the living conditions for pests, diseases, and bacteria. After harvesting mushrooms, promptly remove leftover mushrooms, broken roots, and contaminated spawn bags, keep the mushroom house clean, and minimize the conditions for pests and diseases to breed.