Control of physiological Diseases of Pleurotus ostreatus

Pleurotus ostreatus has the characteristics of wide adaptability, strong stress resistance, wide sources of cultivation raw materials, simple cultivation techniques and high economic benefits. The production of Pleurotus ostreatus has developed rapidly in our county in recent years, but it often produces a variety of non-infectious physiological diseases due to poor management, resulting in a reduction in production and directly affecting the economic benefits of Pleurotus ostreatus production. Based on years of practical experience in production, we summarized several main physiological disease symptoms and control techniques that often occur in the production of Pleurotus ostreatus.

First, the mycelium grows excessively

In the production of Pleurotus ostreatus, the mycelium is often dense and agglomerated due to the excessive growth of hyphae, resulting in the phenomenon that the old mycelium skin does not produce mushrooms. This is mainly due to the aging of the strain or the transfer with aerial hyphae during the transfer of the primary strain. In production, if the mushroom room is poorly ventilated, the temperature is too high, and the film covering time is too long, it will also cause the mycelium to grow and not produce mushrooms. Control methods: strengthen the management of seed production, increase the ventilation of mushroom room and reduce the temperature of mushroom room during the period of fruiting body differentiation. When the old fungus skin appears in the cultivation, scratch off the old fungus skin in time, cut through the bacterial mass and bacterial membrane to promote mushroom.

2. Degeneration and atrophy of hyphae

The hyphae yellowed, browned, shrunk and died in the stage of fungus or mushroom emergence. This is due to the uncomfortable ratio of carbon to nitrogen, or high water content, poor ventilation, muggy mushroom room and so on. Prevention and control methods: wither the C / N ratio of culture material, reduce the water content of culture material, sow at the right time, and avoid harm in high temperature period.

III. Atrophy and death of fruiting body

This is mainly caused by unsuitable environmental conditions in the mushroom period. If the temperature of the low-temperature variety exceeds 23 ℃, the medium-temperature variety exceeds 28 ℃, and the air humidity is less than 80%, the fruiting body shrinks and dies due to the rapid evaporation of a large amount of water; too much water is sprayed, causing edema of the mushroom, and when the mushroom is very dense, the nutrition is insufficient, and the mushroom dies of hunger. Control methods: according to the cultivation season, select suitable varieties to avoid the high temperature season to produce mushrooms; after the emergence of mushroom buds, increase the humidity of the mushroom shed to 90%, and strengthen ventilation as the fruiting body grows. Try to avoid spraying water directly on the mushroom body.

4. Deformed mushrooms

1. Crumpled mushrooms: small cap, wrinkled, long stalk, hard. It is caused by high temperature and low humidity.

two。 Pleurotus ostreatus: only long stalk, not cap. It is caused by poor ventilation and high concentration of carbon dioxide.

3. Long stalk type: the stalk is slender, the lid is very small, and the fruiting body is loosely covered with abnormal stipe in the early stage, similar to coral. It is due to the late release of the film and the lack of light.

4. There is a pimple on the lid: the upper part of the lid, especially the edge, is covered with bumps of different sizes. when it is serious, the whole lid is covered with bumps, and the fruiting body grows very slowly after forming pimples, which directly affects the quality and output of goods. This phenomenon generally occurs in winter, because the indoor fire increases the temperature, the concentration of carbon dioxide accumulation is too high, the cultivation bag is close to the tuyere, the cold wind stimulation causes bacteria, and the cover growth is out of control.

Prevention and control methods: the temperature of the mushroom room should be controlled well, and the temperature should be controlled at 15: 28 ℃ during the mushroom emergence period. In the case of high temperature, the temperature should be cooled by sprinkling water and ventilation. During the mushroom emergence stage, the scattered light of about 200 lux should be given, the air humidity should be kept at about 90%, the appropriate ventilation should be carried out, and the concentration of carbon dioxide should be controlled below 0.1%.

The production of Pleurotus ostreatus is divided into three parts and seven parts. As long as the suitable varieties are selected according to the cultivation season and carefully managed according to the characteristics of the varieties, the production of Pleurotus ostreatus will achieve higher economic benefits.