Causes and control methods of mycelium atrophy of the latest edible fungi

Now the cultivation technology of edible mushroom is not difficult, but every step must be strict, there must be omissions, there will be miscellaneous bacteria, diseases and mycelium shrinkage, which is extremely fatal to the cultivation of edible mushroom, seriously affecting the economic income of growers. So what is the reason for the shrinkage of edible fungus hyphae? How to prevent and cure it? Let's get to know it with the editor.

1. High temperature burning bacteria

The temperature of edible fungus is too high in the process of planting, and the culture material is relatively thick, and the temperature of the material is not stable and decreased after fermentation, then the mycelium is inoculated directly, which is very likely to cause mycelium shrinkage.

Prevention and control methods: during the planting period of edible fungi, the high temperature period should be staggered as far as possible, and the material temperature had better be controlled below 25 degrees. Once the high temperature causes the mycelium atrophy, it is necessary to turn the pile immediately and ventilate, then re-adjust the humidity of the culture material and sow again to ensure the smooth growth of the mycelium.

2. Ammonia exceeds the standard.

In the construction of the culture material, many increase the amount of nitrogen fertilizer, or add nitrogen fertilizer at the later stage of fermentation, which will lead to a large amount of ammonia in the culture material, which will cause the mycelium to shrink after inoculation.

Prevention and control methods: in the process of edible fungus cultivation, appropriate amount of chemical fertilizer, urea, etc., should be typed in the construction of the pile, so as to avoid the occurrence of ammonia in the later stage. If ammonia has been found in the culture material, it is necessary to open the vent in time and turn the material with formaldehyde at the same time. Wait until there is no ammonia before sowing.

3. The culture material is too dry or too wet

Too dry culture material will also lead to mycelium atrophy, coupled with dry climate, the food is relatively slow after mycelium germination, and it will shrink over a long time. In addition, too much water in the culture material and high temperature when covering the soil will also cause insufficient oxygen in the mycelium and shrink.

Prevention and treatment: when it is too dry, you can cover a layer of wet straw, which can be soaked in lime water. If you encounter dry weather after sowing, you can close the doors and windows three days later. Too much moisture should be controlled, especially in the heap, it should not be too high or too low. If you turn over the pile and find that the moisture content is too high, it should be flattened and dried immediately.

4. the quality of the strain is not up to standard.

In the purchase of bacteria has been feverish, the vitality of strains will naturally decline, it is also possible that after the purchase of strains did not plant in time, but the bacteria aging, natural growth is relatively slow. So the growth is relatively weak.

Control methods: in the selection of bacteria is very important, try to choose suitable culture materials to cultivate bacteria, the best is a variety with good germination ability and strong hyphae. When buying bacteria, try not to choose when the temperature is relatively high, and do not choose aging strains.

The above is an introduction to the causes and control methods of mycelium atrophy of edible fungi. I hope it can help you. If you want to know more about it, please pay attention to us.