Synthetic measures of olive green mould of Agaricus bisporus
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Symptoms and causes The disease usually occurs within 1 to 2 weeks after sowing. After the disease occurs, there is a thick musty smell in the mushroom house. White mycelium is initially formed on the surface of the culture material and in the material, and the aerial mycelium is straightened vertically. On the material surface, up to 5 cm. Afterwards, the olive green mold mycelium turns into olive-green or brown-sized rapeseed-like fruit capsules and is born on the culture medium. The ascitic fruit cotton is soft and non-hard, the surface is uneven, and its symptoms are different from those of fish seed bacteria. The culture material where the disease occurred was dark, sticky and had a heavy mold odor. The growth of mushroom mycelium in the diseased part material was severely inhibited. Mushrooms that usually develop the disease are also accompanied by the occurrence of more comatus and brown gypsum molds. The main reason for the analysis of the morbidity is due to the unreasonable formulation of the culture material; the unscientific fermentation process; and improper planting season. Comprehensive Prevention Measures The pathogens of olive green mold mainly come from mushroom culture materials. The high residual ammonia content, high humidity, poor permeability and high ambient temperature are the main factors inducing the disease. Once the disease has occurred, there is currently no good medicine to control. Therefore, it is necessary to develop a comprehensive prevention and control method for the disease around the entire preparation process of the mushroom culture material. 1. Use fresh, mildew-free material as a culture material, reasonably formulate the carbon/nitrogen ratio of the culture material, reduce the input of chemical fertilizer, and increase the amount of bio-organic compound fertilizer. 2. According to local climatic conditions, scientifically and reasonably arrange the sowing period and the cultivation material composting period. Before starting the heap, let the culture material absorb enough water. 3. Improve the fermentation process. Improve the quality of the pre-fermented piles and piles; the post-fermentation pasteurization temperature should be controlled between 58°C and 62°C as much as possible, try not to exceed 65°C, and the time should not be too long, between 8 and 10 hours. Appropriate; post-fermentation culture temperature can not be ups and downs, should be controlled between 46 °C ~ 48 °C, time should be sufficient, and pay attention to ventilation and oxygen, so that free ammonia into bacterial protein. 4. After the fermentation, if the moisture content of the culture material is high and the ammonia odor is heavy, the following treatment may be adopted depending on the situation. One is to re-cultivate the enclosure until it is qualified; the other is to increase the ventilation and overturning the grid, so that the water and ammonia flavor dispersed, in the dry material can also use formaldehyde, superphosphate and other solid ammonia. 5. When olive green mold occurs, it should be treated according to the severity of the disease. If a small amount of sporadic occurrence occurs, it can be removed manually; if a large area above the whole bed occurs, the bed material should be pasteurized again.