Pollution-free control of oyster mushroom diseases and pests

Pollution-free control of oyster mushroom diseases and pests

Today I will introduce to you the pollution-free prevention and control methods of oyster mushroom diseases and insect pests. In fact, we often use them when growing oyster mushrooms:

1. Environmental hygiene

The tools and materials used for edible fungus cultivation can be moved into the mushroom shed and sterilized and killed with formaldehyde in a closed fumigation process to eliminate harmful bacteria and insect sources.

2. Raw material processing.

It is best to pre-treat the raw materials used for the cultivation of oyster mushrooms before use. You can choose to expose them to the sun for 2 to 3 days in sunny weather to kill pathogens and insect eggs with ultraviolet rays. You can also ferment the culture medium to kill low-temperature microorganisms and insect eggs with bio-heat, so that the pathogens and insect eggs in the culture medium are reduced to the lowest level, reducing the chance of infection.

3. Ecological regulation,

Strong alkaline antibacterial microorganisms prefer a neutral to slightly acidic environment. Different fungi have different tolerance to reducing environments, and the difference is large. The alkali tolerance of Pleurotus ostreatus is much greater than that of common bacteria. We can take the approach of increasing the alkalinity of the culture medium to slow down or inhibit the growth of bacteria without affecting the growth of Pleurotus ostreatus hyphae, so that the Pleurotus ostreatus hyphae can quickly fill the culture medium and limit the bacteria. Practice has shown that adding 3% to 4% quicklime to the culture medium can significantly inhibit the growth of bacteria, while having almost no effect on Pleurotus ostreatus hyphae.

4. Oxygen-controlling bacteria

Oyster mushroom is an aerobic fungus, but its mycelium has a strong tolerance to carbon dioxide. Properly limiting the supply of oxygen has a better effect on controlling bacteria. When filling the bag for cultivation, the tightness should be appropriate, and the ventilation holes should be punched at the bacteria seed, so that the carbon dioxide concentration in the material is high, which inhibits the reproduction of bacteria in the material and achieves the purpose of controlling bacteria.

5. After harvest

After harvesting the mushrooms, remove the residual roots, fallen culture medium and shrunken young mushrooms in time to avoid the growth of bacteria. If bacteria are found on the surface of the material, use a brush dipped in concentrated lime water to gently wipe it off, and apply concentrated lime water to the place where bacteria grow to prevent further spread of bacteria.

<<:  Brown spot disease of oyster mushroom

>>:  Common diseases of Oyster mushroom and their prevention and treatment methods

Recommend

Nutritional value and therapeutic effects of green beans

Everyone should know about green beans, but do yo...

Millet and mung bean porridge preparation steps and techniques

A healthy body requires a reasonable diet, and mo...

How to pickle fresh peppers

Every autumn is the time when fresh peppers are o...

What should not be eaten with seafood? How to eat seafood

Seafood is a food with a variety of nutrients. Se...

The benefits of eating sugar-fried chestnuts

Sugar-fried chestnuts are a favorite snack in win...

The difference between golden kiwi fruit and green kiwi fruit

People who like to eat kiwi fruit may find that k...

The effect of white radish and honey

White radish can be eaten with honey, which taste...

Can crayfish be eaten with beer?

In the eyes of many people, crayfish and beer are...

How to grow big leaf umbrella? How to grow big leaf umbrella

The large-leaf umbrella is a favorite foliage pla...

The efficacy and function of giant rose grapes

Giant Rose grapes are a medium-ripening variety o...

The efficacy and function of purple amaranth

Have you ever eaten purple amaranth? Do you know ...