What are the prevention and control methods of soft rot caused by edible fungi?

There are many kinds of edible fungi. Because of their rich nutritional value, they perform well in the market, especially loved by the elderly. In recent years, the economic benefit of edible fungus planting has been improved. In the specific cultivation process, what are the prevention and control methods of edible fungus soft rot?

Symptoms of soft rot of edible fungi

When the edible fungus gets soft rot, white hyphae appear on the mushroom bed and spread rapidly, which can be extended to the whole mushroom bed if it is not controlled in time. In the case of high humidity, all the fruiting bodies can be "swallowed" and only a mass of white hyphae can be seen. In the later stage, the white hyphae become water red. Mushrooms are infected by this pathogen throughout their development, and the infected fruiting bodies gradually turn brown until they rot.

The soft rot pathogen of edible fungi exists widely in the soil, forms colonies on the surface of the covered soil or mushroom body, and produces spores in a short time. These spores are spread by air flow, water droplets splashed by water spray and juice exudated from the mushroom body. The disease is easy to occur when the soil is too wet and low temperature. The disease often occurs in a small area of mushroom houses and is rarely prevalent in large areas.

Second, what are the prevention and control methods of soft rot caused by edible fungi?

1. Cover with soil for disinfection.

2. When the disease occurs locally, the frequency of spraying water on the mushroom bed should be reduced, the ventilation of the mushroom house should be strengthened and the humidity should be reduced. Spray 2% 5% formaldehyde solution or 500 times thiophanate methyl solution on the diseased site for prevention and treatment, or sprinkle raw lime powder for prevention and treatment.

Matters needing attention in spring cultivation of edible fungi

1. Prevent the infection rate from rising.

In spring, the flowers bloom and everything recovers, and all kinds of miscellaneous bacteria, the sworn rivals of edible fungi, also become active gradually. Preventing the infection rate from rising is the main work of edible fungus cultivation in spring. Since spring, the temperature gradually rises, and clinker cultivation should be used as far as possible. Try not to use open inoculation.

2. Start pest prevention early

In spring, all kinds of pests are becoming more and more active. I seldom mention pest control in my blog because mushroom travel advocates the use of fewer drugs in the cultivation of edible fungi, so we must do a good job of pest control in advance in spring. it is best if you have time to fumigate insecticides in the shed, and install anti-insect nets in the vents, and then kill insects in a physical way as far as possible.

3. The varieties with low temperature should be finished as soon as possible.

After April, the temperature rises rapidly, and the low-temperature varieties cultivated in winter should produce mushrooms as soon as possible to avoid the impact of abnormal mushroom production due to the rise of temperature.

4. Do a good job of windbreak

The wind is relatively strong in spring, especially in the north, so we should do a good job of wind prevention and fire prevention in mushroom sheds ahead of time.

5. Strengthen humidity management

The relative humidity of the natural ambient air in spring is higher than that in winter, but because the wind is strong, when it is ventilated, we must properly deal with the relationship between humidity and humidity, so as to avoid getting out of control of the humidity in the mushroom shed due to excessive ventilation. In windy weather, we should ventilate frequently and spend less time on each ventilation, or reduce the area of the vents.