Control principles and measures of Edible Fungi Diseases

The control of diseases and insect pests of edible fungi is more difficult than that of other crops. On the one hand, the environmental conditions needed for the growth and development of edible fungi-nutrient-rich culture medium, the space is relatively airtight, the temperature is suitable, dark and humid, and it is also very suitable for the occurrence and development of diseases and insect pests. Mixed with the mycelium of edible fungi, it is difficult to separate and take effective control measures. On the other hand, the edible part of the edible fungus-the fruiting body is exposed, there is no other protective tissue, and it is a healthy food. The mushroom body has strong water absorption, once improper pesticide control is used in the mushroom production period, it will cause pesticide residues. Therefore, the adoption of scientific and reasonable pest control methods is an important guarantee for the production of edible fungi to obtain high yield, high efficiency, high quality and no pollution.

1: the principle of control of non-infectious diseases

The key to non-infectious diseases lies in prevention, from the preparation of culture materials, the regulation of fungus conditions, to the control of environmental conditions of mushroom houses, in the whole process of the development of edible fungi, we should do everything possible to create conditions conducive to the growth and development of edible fungi to inhibit the occurrence of such diseases.

2: the principle of control of infectious diseases.

① control principle: the occurrence and spread of infectious diseases need to have four conditions, namely, pathogen, host, environmental conditions suitable for infection, re-infection and spread, blocking pathogen: so that the source of infection can not enter the mushroom room, such as: do not use diseased bacteria, culture materials for standard secondary fermentation or sterilization, cover soil materials before steam disinfection or chemical disinfection, old mushroom room for thorough disinfection, clean environment and so on. Blocking the route of transmission: if only one infection of any disease occurs during the growing period, it will generally not cause harm, but only if it occurs again will it cause obvious harm to production. Therefore, it is very important to block the route of transmission after the occurrence of the disease. Such as disinfection of appliances, timely disinfection of insects and mites, and so on. Block the growth of pathogenic bacteria: most diseases like high temperature and high humidity, properly reduce temperature and humidity, strengthen ventilation, have varying degrees of inhibition on a variety of pathogenic microorganisms. Kill pathogens: thoroughly disinfect the environment inside and outside the mushroom room and necessary chemical control.

② control principle once the infectious disease occurs on the fruiting body, the commodity value of the whole fruiting body will be completely lost. Due to the high temperature and humidity of the mushroom room and the necessary daily water spraying management, the spread of the disease is much faster than the growth of the mushroom body.

The prevention of diseases should follow the following points:

Focus on the treatment of culture materials and covering soil: the pathogens of many kinds of edible fungus diseases naturally exist in culture materials and soil-covered materials, and they are also the initial infection source of edible mushroom diseases. Therefore, in addition to fermentation material cultivation, especially in the epidemic area or old mushroom shed, clinker cultivation should be carried out as far as possible. In the cultivation practice of Pleurotus ostreatus, yellow spot disease is common in recent years, with a serious development trend, but clinker cultivation basically did not cause great harm.

Disinfection of cultivation sites and mushroom rooms should be done well: many pathogens naturally exist on the soil surface, air and various organisms, especially on the walls and bed frames of the old mushroom houses, leaving pathogens left over from the previous production season. The simplest and most economical way to disinfect the cultivation environment and place is to expose yourself to the sun, which can lift the roof of the mushroom shed, bask in the ground first, then turn it deeply, and then expose it again. Disinfectant, peracetic acid, bleach and sulfur are all good environmental disinfectants with no pollution.

Cultivation control should run through all the time: in the whole process of cultivation, we should pay special attention to the control of temperature and humidity, strengthen ventilation, inhibit the growth and infection of pathogens, pay attention to the disinfection of appliances, and create a clean growth environment.

Once the disease occurs, it should be treated as soon as possible: once the disease occurs in the mushroom stage, it should be treated as soon as possible, such as clearing the diseased mushroom, dealing with the focus, spraying fungicide and so on. If the treatment is not timely, it is easy to cause the epidemic and spread of the disease, which is difficult to control.

First picking mushrooms and then spraying, the residual period of mushrooms: in the chemical control, if the mushrooms are not picked first, the agents are easy to pollute the mushroom body and cause a large number of residues. Therefore, in chemical control, mushroom must be picked first, then applied, and the mushroom house should be managed to inhibit the formation of fruiting body primordium. At present, the residual period of fungicides is generally 10-14 days, but the fruiting body of most edible fungi takes about 7 days from primordium formation to maturity, so it is best to wait 6-8 days after application.

3. Control principle and control measures of miscellaneous bacteria.

The relationship between miscellaneous fungi and edible fungi is equivalent to the relationship between weeds and crops. They do not directly invade edible fungi like pathogens, but inhibit the growth of edible fungi by growing on the culture medium, competing with edible fungi for nutrients and forming toxins. Therefore, we often call it competitive hybrid bacteria. The miscellaneous fungi that harm edible fungi are mainly molds, a few higher fungi, bacteria and slime molds.

The main pollution sources of miscellaneous bacteria in clinker cultivation are culture materials (incomplete sterilization), bacteria species, inoculation tools, external miscellaneous bacteria invasion during inoculation operation and external miscellaneous bacteria invasion during culture, and so on. Therefore, the main points of prevention and control are that the aseptic operation should be strictly carried out in the inoculation operation, the number of first-class species should not be too many, and the bacteria should be used in time after the bacteria bag (bottle) is full, so as to prevent the excessive aging of the bacteria.

There are many kinds of microorganisms naturally in the control of miscellaneous bacteria cultivated in raw and fermented materials. During the period of edible fungus culture, the occurrence of miscellaneous bacteria pollution mainly depends on the balance of various microorganisms in the microflora of the material. Once this balance is broken, the pollution occurs. In general, the following measures should be taken to prevent:

① increased the PH value of the culture medium and inhibited the growth of mold without significantly affecting the mycelium growth of edible fungi.

The ② culture material should be properly dry and increase air permeability to promote the mycelium growth of edible fungi and inhibit the growth of mold.

Properly increasing the amount of inoculation accounts for the population advantage of microorganisms in the material.

The proper addition of microbial preparations such as starter or fungicides such as Shierkang and Kemalin in ③ can inhibit the growth of mold.

④ creates favorable environmental conditions for the growth of edible fungi, such as temperature and ventilation, and promotes the growth of edible fungi hyphae to inhibit the reproduction of miscellaneous fungi.

⑤ is fermented scientifically and rationally to produce selective substrates which are only conducive to the growth of edible fungi but not conducive to the growth of miscellaneous bacteria, including physical and chemical properties and microbial flora suitable for the growth of edible fungi.

In general, the initial infection of miscellaneous bacteria is not easy to occur in the mushroom stage, unless the environmental conditions are too uncomfortable, such as high temperature, high humidity or excessive uncleanliness. Effective ways to prevent miscellaneous bacteria pollution during the mushroom production period: one is to prevent high temperature and humidity to ensure adequate ventilation; the other is to clean the bed in time, clean the mushroom room and maintain a good sanitary condition.