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Black spot. This is a bacterial disease caused by Pseudomonas. After the onset of disease, the mushroom mushroom caps appear oval brown or dark brown spots, the initial needle-like, enlarged diameter of 2 to 4 mm, neat edges, sometimes cracked cap. Control methods: The most important thing is to control the appropriate temperature and humidity. When watering the mushroom house, water should not be directly sprinkled on the fruit body of E. velutipes, and in particular it cannot be sprayed with cold water. The humidity inside the mushroom house cannot be higher than 90% for a long time. It depends on the weather changes. The sunny watering should be light, diligent and fine, and the rainy days should be less sprinkled or not watered. Increase the ventilation after each watering and then cover the film. The indoor temperature during the fruiting period should be adjusted to below 17°C. Mushrooms should be removed in time after onset and sprayed with 100-200 units of streptomycin or 600 times of bleaching powder per ml.
Rust spot disease. The disease caused by Pseudomonas spp., mainly impregnated mushroom mushroom caps, the initial needle-like, after the expansion into sesame size, although the edge is not neat, but the lesions can be combined into an irregular large rust. Control methods: To prevent the occurrence of rust spot, do not spray directly on the fruiting body when spraying the mushroom house, and timely ventilation after spraying. The relative humidity of the indoor air should not exceed 95% for a long time. The moisture of the fruit body should be treated when the surface of the bacteria bag covers the plastic film. After drying. In the early stage of disease, germs should be prevented from spreading to healthy fruiting bodies and sprayed with 50% carbendazim 800 times solution or with 100-200 units of agricultural streptomycin per ml.
Mushroom dead mushroom prevention and control measures 2009-04-09 10:41:27 Source: Rural blog mushroom is a high temperature, constant temperature solid fungus, the requirements of the environment more stringent. According to the biological characteristics of the straw mushroom and the author's experience in the practice of straw mushroom cultivation and cultivation for many years, the causes and countermeasures of the straw mushroom were discussed for readers' reference.
I. Causes of Death of Mushrooms
1. Mushroom ventilation and moisturizing are not coordinated. Straw mushroom is an aerobic fungus, which requires a lot of water for growth, and it is easy to dry out due to excessive ventilation. Insufficient ventilation can cause excessive carbon dioxide and death due to lack of oxygen.
2. The mushroom house temperature suddenly changes. Most of the straw mushroom cultivation in the south uses foam mushroom house, which plays an important role in constant temperature and humidity. However, if typhoons were not used to close windows and doors in time, or if they were not heated in time when they were frozen, they could not be ventilated and cooled early in the event of sustained high temperatures, or the well water that was sprinkled on the floor was excessive, and the cooling was too fast. Can not stand the sudden change in temperature and die in batches.
3. Poor quality and disease and insect damage. For various reasons, age-appropriate strains die of ageing because they cannot be cultivated in time. The vigor of the mycelium is poor, and the accumulation of nutrients after seeding is insufficient, and the survival rate of the mushroom will be very low. At the same time, dead mushrooms may also appear when infected with bacteria or by locust infestation.
Second, prevention and control measures
1. Straw mushroom grows in high temperature and high humidity environment. After cultivating the material into the house, it is necessary to strictly control its water content and eliminate the use of over-age strains. At the same time to maintain the temperature of the mushroom room at about 30 °C, if you encounter continuous high temperature weather, when the water is too little, you can spread water to the floor and increase ventilation and ventilation to achieve the purpose of cooling and moisturizing.
2. The application of wheat bran (nitrogen) on the surface of bacteria should not exceed 3% (or not), so as to reduce the occurrence of green mold and other bacteria and insect pests.
3. Be careful when harvesting straw mushrooms so as not to mechanically injure the mushrooms or break the layer of mycelium causing dead mushrooms. As long as care is taken at every production stage, the death mushroom phenomenon in mushroom cultivation can be reduced.
Ascorbic Acid ( CAS no.50-81-7, HS code293627) is a a family of vitamin including ascorbic acid and its salts (Sodium Ascorbate), available as White or almost white crystal or crystalline powder. Vitamin C is widely used as antioxidants as it acts as a reducing agent to reverse oxidation in liquids. It is affirmed by US FDA as GRAS(generally recognized as safe) and widely accepted as safe food additive in many countries.
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Flammulina fulvus spot control
At present, the main symptom of the disease that injures the mushroom is to generate some spots on the mushroom cover. This is a disease of the cockroach. How to prevent it?
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