Disease Control of Pickled Barrel Mushrooms
Pickled barrel mushrooms are mostly overgrown, the cap is semi-circular, yellow-brown, with a layer of mucus on it, and the stipe is stubby. Pickled barrel mushrooms is a kind of wood rot fungus with a sticky cap that occurs in winter and spring. It is one of the main artificially cultivated edible fungi. The fruiting body is rich in polysaccharides, which can improve the body's immunity.
Disease control of pickled barrel mushrooms:
1. Precautions before cultivation of pickled barrel mushrooms: we will choose high-quality strains with strong disease resistance and do not use bacteria-bearing strains. After bagging, we will strictly sterilize it. Atmospheric sterilization is usually maintained at 100℃ for 8 to 10 hours, so that the germs in the matrix are completely killed. Before using the culture room and mushroom room, we will spray the ground and walls with 5% lime water, or fumigate with formaldehyde and potassium permanganate for 24 hours to eliminate residual germs. We wipe and disinfect with 75% alcohol for tools such as mushroom racks, and we will regularly expose to the sun for sterilization.
2. Disease prevention and control during the mycelium culture period of pickled barrel mushrooms: trichoderma, penicillium and other pollution often appear in the mycelium culture stage, which is usually manifested as green and cyan mildew spots on the surface of the medium. When pollution is found, the bacteria bags should be removed in time and buried or incinerated to prevent the spread of spores. The culture room should be kept ventilated and dry at all times to reduce air humidity and reduce the growth of miscellaneous bacteria. For the prevention of bacterial rot, we will control the culture temperature not to exceed 28℃ to prevent the water content of the medium from being too high, which will cause hypoxia and decay of the mycelium, and strictly perform sterile operations during inoculation to reduce the chance of bacterial invasion.
3. Disease prevention and control of pickled barrel mushrooms during the mushroom emergence period: high temperature and humidity during the mushroom emergence period can easily cause mold-like diseases such as trichoderma and aspergillus. If the diseased mushrooms are found, they should be removed immediately, and ventilation should be strengthened to reduce the air humidity to below 85%, shorten the surface condensation time, and do not spray water directly on the mushroom body at the same time. For the prevention of physiological diseases such as deformed mushrooms caused by environmental discomfort, it is necessary to adjust the temperature, humidity and light, keep the temperature difference between day and night stable at 5~8℃, and provide sufficient scattered light to avoid high temperature and humidity or insufficient ventilation.
4. Disease control of pickled barrel mushrooms after harvesting: the harvested pickled barrel mushrooms should be sorted in time to remove diseased mushrooms and residual mushrooms to avoid the spread of diseases. Rinse with flowing water when cleaning, and control the water temperature below 15℃ to reduce the reproduction of germs. During salting processing, the concentration of brine should be up to standard, layered and compacted with salt to isolate the air, inhibit the growth of anaerobic bacteria, and prevent the mushroom body from rotting and deteriorating.
5. Other prevention points of pickled barrel mushrooms: long-term cultivation sites need to rotate other crops at intervals of 1 to 2 years to reduce the accumulation of pathogenic bacteria in the soil. It is also necessary to regularly check the bacteria bags and mushroom bodies, find abnormalities and deal with them in a timely manner, prevent the spread and spread of diseases, record the occurrence of diseases, summarize the rules and optimize prevention and control measures.
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