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Five measures for preventing and treating edible fungus diseases
Edible fungus will be attacked by various germs during growth and development, which will lead to reduced yield or even outbreak of production. According to statistics, in the new production area of ​​edible fungi, due to the harm of bacteria. Can cause 10% to 18% of the output loss, and in some old production areas, up to 50% to 5%. Severely even caused the loss of production. Therefore, how to prevent and treat various diseases of edible fungi is a very important technology for guaranteeing high yield and stable production of edible fungi. First, eliminate the source of the cultivation site. Before the cultivation of edible fungi, the cultivation site and the surrounding environment must be thoroughly sterilized. In the new production areas, it is generally possible to use lime water with a concentration of 5% and 800 times the amount of bactericide, and it can also be fumigated with sulphur. Disinfection, in particular, should pay attention to the corners, the edge of the booth and other dead ends. In old production areas, because of many years of production, there are many pathogenic bacteria in the cultivation place, so it must be thoroughly sterilized. If conditions permit, the cultivation site can be replaced to reduce the number of pathogenic bacteria. Second, reduce the raw materials in the bacteria. In production, we must first select fresh, mildew-free varieties of cultivation materials. Secondly, in the use of materials, various cultivation materials should be exposed to sunlight for 2 to 3 days. When cultivated mushroom, coprinus comatus and other edible fungi, the short-term fermentation method can be used to eliminate the bacteria in the raw materials. The specific approach is to fully mix the pre-wet material and then stack it. The stack is 1 meter high and the bottom is 1.5 meters wide. When the material temperature reached 60°C, it was maintained for 10 hours and then it was turned over. After turning, when the temperature reaches 60°C again, hold it for 10 hours. Third, remove the contamination of bacteria. When sowing, first select good strains. In addition to requiring high yield, high quality, and strong resistance to fine strains, it must also be high in purity, free of pests, and suitable for bacterial age. Second, sowing tools should be cleaned, washbasins, spatula, gloves, shovels, etc. must be cleaned and disinfected with lime water or bactericide. Again, in the production process of the cultivation bag, a high-quality low-pressure polyethylene plastic tube should be selected. Fillers should be tight, seals should be tight, and there should be a small amount of cylinder discharge. Fourth, control ecological conditions. In the process of cultivation and management, the invasion, occurrence and spread of pathogenic bacteria can be effectively inhibited by controlling the survival conditions of pathogenic bacteria. The main measures are: (1) Control the pH of the cultivation materials. In general, edible fungi prefer alkaline raw materials, while pathogens prefer to grow in a slightly acidic environment. Therefore, when preparing cultivation materials, lime water can be used to adjust the pH of the raw materials to be alkaline to control the growth of germs. (2) Appropriate control of temperature and humidity. In the process of cultivation and management, measures such as ventilation, water control and shading may be adopted to create an environmental condition that is conducive to the growth of edible fungi and unfavorable to the growth of various bacteria so as to achieve the purpose of controlling the pollution of diseases. (3) Control the formulation of cultivation materials. The growth of each kind of microorganism requires raw materials to have proper carbon and nitrogen ratios, and to formulate raw material formulas suitable for the growth of edible fungi and unfavorable to the growth of various bacteria, which can effectively reduce the contamination of bacteria. (4) Remove edible fungus residue at any time. (5) Add a bactericide to the culture material. A bactericide such as 0.1% carbendazim or 0.1% thiophanate-methyl may be added to the culture material. (6) Determine the appropriate sowing date. According to the local climatic conditions and the demand for temperature characteristics of edible fungi, select the appropriate sowing date, avoid the influence of high temperature or low temperature and induce the occurrence of certain pathogenic bacteria, or directly cause some physiological diseases. Fifth, find the disease and deal with it early. When strains become contaminated, they must be immediately destroyed. When bacterial contamination occurs in cultivated materials, the disease area can be excavated, sprayed with 800 times the germicide or fumigated with drugs and other methods. For small amounts of contamination, syringes can be used to inject 75% alcohol or 1% formalin solution at the contaminated site to inhibit the spread of germs. After treatment, stick the tape immediately to the pinhole. If it is found that the bacteria contamination is serious, the contaminated bacteria can be sterilized by autoclaving for 2 hours and then removed.