Key points of harvesting techniques and Control of bacterial Diseases of Pleurotus ostreatus

Pleurotus ostreatus is a common edible mushroom, delicious taste, rich in nutritional value, especially suitable for stewing soup to drink. In the cultivation process of Pleurotus ostreatus, harvesting is also a very critical step, and corresponding harvesting techniques must be mastered. In addition, oyster harvest is also vulnerable to bacterial diseases, the following together to see the specific prevention and control methods.

1. Key points of Pleurotus ostreatus harvesting technology

Planting Pleurotus ostreatus is a technical activity, and it is also a knowledge when harvesting Pleurotus ostreatus. Scientific harvesting of Pleurotus ostreatus can not only ensure that Pleurotus ostreatus will not yield, but also facilitate the management of subsequent mushroom houses. Let's take a look at the harvest points of oyster mushrooms.

First, spray water once before harvest, which can effectively improve the air humidity in the mushroom shed, so that the mushroom cover can be kept clean, fresh and not easy to crack. However, one-time spraying should not be too much, especially for the fruit bodies that have been harvested. If too much spraying is done, it is easy to rot.

Second, if most of the mushrooms in the same cluster are ripe, don't harvest them together, because the small ones will continue to grow. Generally, it is better to harvest twice. As long as most of the oyster mushrooms on the mushroom bed have matured, it is necessary to start clearing the bed so as to facilitate the management of the next tide of oyster mushrooms.

Third, a solitary oyster mushroom can hold the base of the mushroom stem with one hand and gently unscrew the mushroom stem with the other hand. Cluster oyster mushroom taboo hard break, so as not to appear the phenomenon of whole culture material belt, so we generally use a knife next to the surface of the bed will be oyster mushroom cut down.

Fourth, because the mushroom cap is more prone to cracks, so the harvest must be light, especially to reduce the number of parking. After harvest, the mushroom body should be placed in a smooth, clean container to avoid damage to the mushroom. The surface of the mushroom can be covered with a layer of wet paper towel, so that it can keep the moisture of the mushroom body.

After harvesting the first tide of Pleurotus ostreatus, let the surface of the culture medium of Pleurotus ostreatus dry for a week, and spray water once to cover the film, so as to stimulate the mushroom to produce mushrooms.

II. Control of bacterial diseases after harvest of Pleurotus ostreatus

If the mushroom is harvested too much, the two ends of the mushroom bag are easy to appear dark brown water rot phenomenon, resulting in the second crop mushroom is difficult to produce. This phenomenon is mainly due to bacterial infection of oyster soft rot. Once the mushroom is infected with soft rot, it will appear hypha degeneration, the color of the material bag surface darkens, the mushroom body becomes soft, the water is rotten, and a rotten smell will appear at the same time.

There are three reasons for the occurrence of soft rot of Pleurotus ostreatus. The first is that after the harvest of Pleurotus ostreatus, there are many wounds on the material bag, which gives the opportunity for bacteria infection. Then some growers increase the amount of water spray in order to promote the growth of Pleurotus ostreatus, which causes the humidity at both ends of the material bag to be relatively high. Second, it may be affected by rainy weather for a long time. The humidity inside the mushroom shed is very high, the ventilation conditions are not good, and the temperature is relatively low, which leads to the invasion of bacterial diseases. Third, some growers did not disinfect the mushroom shed before the material bag entered the mushroom shed, and the bacteria brought in multiplied and grew in this favorable environment, which would naturally damage the mushroom.

To sum up, it is necessary to control the temperature and humidity of the mushroom shed, disinfect the mushroom shed, adjust the lighting and ventilation conditions in the mushroom shed, so as to reduce the bacterial diseases after harvesting.