Brown spot of edible fungus
Harmful crops: edible fungi
Damage symptoms: do not infect the mycelium, only infect the fruiting body, but can grow along the mycelium to form a dry gray tissue mass. The infected buds stopped differentiation; after infection, the cap became smaller, the stalk thickened and browned, forming malformed mushrooms; after the fruiting body was infected in the middle and later stage, many needle-shaped and irregular brown spots were produced on the cap, and gradually expanded into gray-white depressions. Diseased mushrooms often peel off or peel off the surface, do not rot, no odor. The course of disease was about 14 days.
Classification attribute: fungal diseases caused by Cladosporium verticillium
Characteristics of the disease: soil-covered bacteria were the initial source of infection, and the transmission in mushroom houses was mainly water spraying, water splashing, insects, tools, operation, airflow and so on.
Prevention and control methods: do a good job in the hygiene of the mushroom room to prevent mushroom flies and mosquitoes from entering the mushroom room. Mushroom houses are strictly disinfected before and after use, mushroom-picking utensils are disinfected with 4% formaldehyde solution before use, disinfection or pasteurization before covering soil, and the use of raw soil is strictly prohibited. Do not get too wet when covering the soil. In the early stage of the disease, the water was stopped immediately and the temperature was reduced to less than 15 ℃ to strengthen ventilation and dehumidification. Remove the diseased mushrooms in time and spray 2% formaldehyde or 0.2% carbendazim in the overlying soil layer of the disease area. Spraying 0.2% carbendazim solution on the diseased mushroom bed can inhibit the spread of bacteria.
Commonly used medicament: carbendazim
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Chemical preservation of edible fungi
The chemical preservation of bacteria has the advantages of simple method, low cost and high degree of preservation. Sodium chloride (salt) fresh-keeping freshly collected Pleurotus ostreatus and Pleurotus ostreatus are soaked in 0.6% salt water for about 10 minutes, drained and stored in plastic bags, which can be kept fresh for 5-8 days. The fresh-keeping of sodium pyrosulfite puts the newly harvested flat mushroom on the clean cement floor, sprays 0.15% sodium pyrosulfite aqueous solution to the mushroom body, and turns the mushroom body while spraying so that it can be sprayed evenly. Put it in a plastic bag after spraying
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Storage Technology of dried Edible Fungi
First, dry before storage. The drying of edible fungi is mainly the removal of free water between cells. In order to facilitate storage, it is generally required that the moisture content of dry products should be controlled at 10-13%. Using the method of natural drying or artificial drying, the drying process is the process of vaporization of water in the material, that is, the energy absorbed by water molecules changes from liquid state to vapor state. Artificial drying is mainly convective drying, and the heat required is obtained through the continuous or intermittent contact of air or heating dry air flow, and at the same time, these air flows take away the evaporated water from the object to achieve the purpose of material drying.
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