Control measures of truffle disease of Pleurotus ostreatus
(1) the symptom of the disease is similar to that of Pleurotus ostreatus hyphae, which is indistinguishable to the naked eye; it can go deep into the substrate, compete with Pleurotus ostreatus hyphae for nutrition, water and bottom-up space, and inhibit the ability of Pleurotus ostreatus to produce mushrooms. Its physiologically mature mycelium forms ascomycetes on the mushroom surface of the culture material, especially in the area around the bacteria column in contact with the soil during border planting; the ascomycetes in groups or aggregates are brain-shaped wrinkles in shape, very similar to walnut kernels without astringent skin, wrinkled and not stretched. When it first appeared, most mushroom farmers mistakenly thought it was the budding of Pleurotus ostreatus, but there was still no phenomenon after a few days, but the ascomycete changed from milky white to light milky yellow, and then gradually changed to yellowish brown to red, and its volume was also expanding continuously. at this time, it is too late to take various measures to prevent and cure. When the disease is serious, the whole batch of cultivation can not produce mushrooms. The smell of high concentration of bleach powder in the mushroom shed is one of the important signs of truffle disease.
(2) the cause of the disease is the malignant miscellaneous bacteria in the cultivation and production of edible fungi. A large number of spores exist in the base material, and their vitality is extremely strong. When the temperature is 16-35 ℃ and the air humidity is more than 70%, they can germinate quickly and form harm. The pathogen is particularly harmful to Pleurotus ostreatus cultivated with soil mulching.
(3) Prevention and control measures
The ① culture material must be fully and uniformly fermented, and the moisture content should not be higher than 63%.
The treatment of ② cultivated soil refers to the foregoing.
Before the ③ bacteria bag enters the greenhouse, in addition to treating the greenhouse in accordance with the above requirements, the bleach solution of more than 1.2% concentration shall be re-sprayed 1 to 2 times every 5 days. In areas where there is a record of onset, it is also necessary to spray polymethyl solution again.
Once the occurrence of truffles is found in ④, the greenhouse should immediately increase ventilation, reduce temperature and humidity, and dig out the affected area and its outer edge of 3cm (depending on the time and degree of the disease) with soil belt culture material, backfill the treated fine soil, and blanket spray 1% bleach solution in the whole shed, and smear 400 times more than 50% carbendazim wettable powder solution on the excavated area.
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The scraping of mushroom noodles can gain weight.
After two crops of Pleurotus ostreatus harvested, there are often some bad phenomena, such as serious drying hardening, poor air permeability, weak mycelium aging and so on, so as to delay the time of mushroom production, reduce the yield of mushroom body, and even not produce mushroom. Scraping bacteria on the material surface can better solve this problem, and it will have a good effect on increasing production. The method of scraping the material surface is as follows: for the material surface which is seriously hardened and the bacterial skin is too thick, a layer of aging bacterial skin can be scraped off completely and thinly. For the material surface with slight hardening and thick bacterial skin, many small ditches can be drawn vertically and horizontally with iron wire to expose the hyphae. Cultivated in border bed.
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Prevention and treatment of mycelial death of Pleurotus ostreatus during growth period
The exuberant mycelium of Pleurotus ostreatus is white, sturdy and dense, and develops forward in a fan shape. Some mycelia suddenly yellowed about 10 days after inoculation and gradually died and disappeared. For this phenomenon, some mushroom farmers think that the greater the water content in the culture material, the higher the yield, and increase the water content when blending. There are also some mushroom farmers do not understand the meaning of water content, mistakenly for culture material water content of 65%, for every 100 kg of material plus 148 kg of water. In order to calculate the water content correctly, the water content of the culture material itself should be taken into account.
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