Control techniques of Penicillium in Pleurotus ostreatus
Penicillium is a common miscellaneous bacteria on the seed production and cultivation bed of Pleurotus ostreatus, which occasionally has a weak parasitic effect on the fruiting body, and its asexual stage belongs to the subphylum Penicillium.
The main results are as follows: (1) pathogen characteristics: Penicillium hyphae is colorless, septate, white, most of them go deep into the substrate, and the aerial hyphae are few, in the shape of blanket or flocculent; the apex of conidium is broomlike branching, and the conidia show turquoise, yellowish green or turquoise powdery mold layer when a large number of conidia accumulate.
(2) harmful symptoms: at the initial stage of the occurrence of Penicillium, white or yellowish-white carpet-like colonies appeared at the contaminated site, and gradually changed into a light green or light blue powdery mold layer after 1-2 days, and the mold layer was white in the outer circle, slowly expanding and localized growth. it is often covered by the mycelium of Pleurotus ostreatus with strong growth potential. Penicillium can not only compete with the mycelium of Pleurotus ostreatus for nutrition and water, but also isolate the air and secrete toxins, and the mycelium growth of Pleurotus ostreatus is affected or unable to grow. During the mushroom production period, the acidification of the bacterial bed is too heavy, and when the water content is low, Penicillium sometimes infects the weak fruiting bodies, causing diseased mushrooms to produce yellow wilt or rot symptoms.
(3) the cause of occurrence: Penicillium conidia germinated and grew within 1-2 days at the optimum temperature of 28-30 ℃, and new conidia formed quickly. The low water content of the culture medium, the acidic reaction of pH and the weak growth potential of Pleurotus ostreatus hyphae are beneficial to the growth of Penicillium.
(4) Control measures: refer to the comprehensive management measures of Pleurotus ostreatus strains and Pleurotus ostreatus cultivation diseases and insect pests; strengthen the early detection of bacteria to prevent hidden dangers caused by Pleurotus ostreatus hyphae; local pollution occurs in the stage of bacterial bag culture, can be injected with 5% formaldehyde solution and 1% Kemailing solution. The cultivation bed should be regularly sprayed with lime water or plant ash clear liquid to keep the mycelium of Pleurotus ostreatus in vigorous vitality. Penicillium generally will not be polluted or do little harm.
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Quick Frozen Preservation of Pleurotus ostreatus in soft package
The texture of Pleurotus ostreatus is crisp and tender, and it is inconvenient to transport and store, especially in the high temperature and mass market season. If the processing capacity of the producing area can not keep up, it will be difficult for export, and there will often be the problem of "difficult to sell mushrooms". Therefore, the problems of sales, transportation, storage and processing of Pleurotus ostreatus should be solved fundamentally. There are three traditional storage methods of Pleurotus ostreatus: first, it is processed into salted mushrooms for export and domestic sale. However, from the point of view of domestic sales, due to the high salt content, it is necessary to soak repeatedly before eating, which is not only time-consuming and laborious, but also too salty, and the taste becomes worse, making it difficult for consumers.
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Cultivation method of Pleurotus ostreatus wall covered with soil
The yield of Pleurotus ostreatus decreased sharply due to the consumption of water and nutrition. Using fully covered soil cultivation, not only the mushroom body is stained with a lot of soil, but also the mushroom is crisp and the price is low. By using the method of covering soil on the wall, Pleurotus ostreatus not only increases production, but also has good quality, and will not be stained with soil. The specific practices are as follows. First, the manufacture of bacterial wall. After harvesting two or three tide mushrooms, use a knife to cut one end of the mushroom bag into a 10-centimeter-long bag, put it on the other end of the stick, and line up 2 sticks. The end with the film is placed outside, and the first layer between the two mushroom tubes is 30% apart.
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