Cultivating Pleurotus ostreatus against P. fulvum

Pleurotus ostreatus grows vigorously due to mycelium, and its cultivation and management are simple. Its industry has developed rapidly in recent years. However, with the increase in the amount of cultivation, Pleurotus ostreatus diseases and insect pests have become more and more serious, especially the occurrence of P. ostreatus, often resulting in Pleurotus ostreatus mycelium full bag after the mushroom, in severe cases, may be harvested.

Walnut flaviform bacteria, also known as sphaeroides, mainly endanger both ends of the mushroom bag, resulting in a short, dense white hyphae, followed by walnut fruit or cauliflower-like fruit bodies. The fruiting bodies are pale yellow to cream, pale brown after being cooked, and the bacteria are dense, with rancid odor after crushing. The formation of fruiting bodies also produces a large number of conidia. The pungent bleaching odor was emitted from the bag of bacteria. Most of the walnut-like bacteria took place in the late autumn and early winter and the late spring mushroom period, and they were heavier under conditions of high temperature and high humidity, acidic culture materials, and poor ventilation of the mushroom house. Damaged mushroom houses will be infected year after year and become more and more serious.

To prevent Pleurotus ostreatus from occurring in P. ostreatus, the following aspects should be done. (1) Improve the environment. After the mushrooming process, the mushroom shed is cleaned and the surface of the mushroom shed, wall, roof, and shed are sprayed with a solution of sodium dichloroisocyanurate or carbendazim. In summer, sunny days were lifted by lifting off the shed film. When the mushroom is cultivated again, the clomazone 40% sodium dichloroisocyanurate soluble powder is used to fumigate the mushroom shed before entering the shed, and is smoked every 5 to 7 days after entering the shed, until the mushroom is produced. A serious mushroom shed is not suitable for the continuous production of walnut meat bacteria, and it is best to change the site of the shed for 2 to 3 years, and the mushroom shed must be reasonably constructed with ventilation holes. (2) culture material processing. The moisture content of the culture material should not exceed 65%, and the pH value should be increased to 9 to 10 for fermentation treatment. There was a mushroom shed of walnut meaty bacteria, and carbendazim was used as a preventive measure. (3) Prevent bacterial infection. Can not be selected in the mushroom sheds of the walnut larvae to choose mushrooms, inspect the strains before inoculation, found that the contamination of bacteria to be destroyed. Prior to the use of strains, the strainer bottle or seed bag may be soaked in a 0.1% solution of sodium dichloroisocyanurate for a while. (4) Control of fruiting period. During the fruiting period, ventilation and ventilation are needed in time to keep the air of the mushroom shed fresh. When the temperature is high, use a shade net and other facilities to cool down. After the occurrence of the walnut-like fungus, water spray shall be stopped immediately in the shed to reduce the humidity, and the disease bag shall be removed from the shed.

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