Occurrence and Control of Diseases and insect pests of Industrial cultivated Edible Fungi

At the end of 1990s, China successively introduced industrial production lines of edible fungi from Japan and Taiwan, which made the production technology of edible fungi develop rapidly. In hot summer, we can also taste delicious and nutritious fresh products such as Flammulina velutipes, crab-flavored mushrooms and pleurotus eryngii. There are 3 large-scale enterprises of Flammulina velutipes and 1 crab-flavored mushroom in Shanghai area, and 3 new enterprises will be added by the end of 2005. It is estimated that the daily output of Flammulina velutipes will reach 50 tons, crab-flavored mushroom 5 tons and pleurotus eryngii 1.5 tons, becoming the largest factory edible mushroom production base in China.

The occurrence of diseases and insect pests in industrial cultivation of edible fungi can directly lead to the decline of yield and quality, but the use of fungicides and pesticides, in addition to harm to human health, also have a negative impact on the growth of edible fungi, the use of pesticides is also difficult to completely control the occurrence of diseases and insect pests. This paper introduces the occurrence of diseases and insect pests and the control of environment and personnel in the industrial production process of edible fungi, reducing or eliminating the occurrence of diseases and insect pests, stabilizing yield and improving commodity properties. Occurrence and control of severe diseases

The main raw materials for industrial production of edible fungi are sawdust, corncob, rice bran, bran, etc. These raw materials are also very suitable for mold and bacteria growth, and their growth rate is faster than that of edible fungi hyphae. Especially in the completely closed culture and cultivation environment, the best temperature and humidity conditions for the growth of edible fungi are created, and in such an environment, it is also conducive to the growth of many harmful microorganisms. Therefore, it is very important to strengthen hygiene management in the whole production process and reduce the occurrence of harmful microorganisms.

1.1 The main reason for the infection of harmful microorganisms in the plant is that the operator brings in harmful microorganisms and miscellaneous bacteria attached to mites into the production area through clothing. Clean clothes and shoes must be changed when entering the operation area, and fingers must be disinfected to reduce the transmission route of microorganisms.

1.2 Sanitary management of production environment Culture medium and residual mushroom are breeding sources of harmful microorganisms. The plant area is cleaned regularly to remove all culture medium and residual mushroom. At the end of each cultivation batch, the floor, walls and bedstead are rinsed and disinfected with ultraviolet light, ozone generator or disinfectant. The air inlet is the main channel through which spores of miscellaneous bacteria enter. The environmental sanitation around the plant shall be strengthened. The raw material warehouse, living area, bottle digging area and production area shall be kept at a certain distance, and the waste materials in the bottle digging area shall be transported out of the factory in time.

1.3 Mix the raw materials to adjust the appropriate moisture content. Excessive moisture in the raw material slows hypha growth, increases the likelihood of bacterial contamination, and leads to bacterial infection of the bottle top and mushroom body during bud induction and fruiting body growth.

1.4 Sterilization and cooling sterilization pot model, volume, the number of different places, sterilization effect is also different. Set up appropriate sterilization procedures to completely kill all microorganisms in the culture medium. After the autoclave sterilization is completed and the exhaust is completed, the external air must return to the pot; maintain the internal and external pressure balance, and install a high-efficiency air filter at the return port to prevent miscellaneous bacteria from entering the pot. During the cooling process, the cooling room air flows back into the bottle. The indoor air must be purified and the flow of air should be minimized.

1.5 Inoculation clothes, fingers and inoculation utensils must be disinfected, the inoculation room should be kept sufficiently clean, and the inoculation machine should be placed under the laminar flow hood. The strains used must be strictly selected, and the hypha vitality is required to be strong and free of any pollution.

1.6 Culture in the early stage of culture is particularly easy to cause contamination of miscellaneous bacteria, regular inspection of the culture room, found contaminated bottles timely picked out. The air flow in the culture room is large, and the speed of spore transmission of miscellaneous bacteria is also accelerated. Mites and mice are also carriers of miscellaneous bacteria, which should be expelled in time. High temperature, high humidity culture environment, conducive to the propagation of various miscellaneous bacteria, must be effectively controlled.

1.7 The growth of fruiting bodies requires higher humidity, generally above 90%. In a high humidity environment for a long time, a large number of water droplets accumulate on the surface of the bottle mouth culture medium or the mushroom body, resulting in a large number of bacteria breeding and causing the mushroom body to rot. Bottles contaminated with bacteria should be picked out in time to effectively control temperature and humidity and inhibit the propagation of miscellaneous bacteria.

2 Occurrence and control of pests

It is more important to control the contamination of miscellaneous fungi than insect pests in the industrial production of edible fungi. But failure to detect and control pests at an early stage can also lead to devastating losses. Install a net cover at the air inlet and outlet to prevent insects or small animals from entering. Light has an attractive effect on insects. Try to avoid indoor light leaking outdoors at night. Clean the culture materials and mushroom bodies in the plant area. After harvesting, disinfect the empty room.

Mites are the most harmful in factory production, which reproduce quickly on rice bran and bran, and there are also a lot of grass and sawdust around the factory. Mites occurred especially seriously on Hypsizygus marmoreus with long culture period. Mites carried by species were the main cause of mite outbreak, which could lead to a large number of pollution, difficult color transformation, poor uniformity of fruiting and low yield. Mites should be isolated early and treated with acaricide, control personnel movement, maintain personal hygiene and clean clothing, and prevent mite transmission.