Synthetic Control Measures of Olive Spores of Agaricus bisporus
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First, symptoms and causes. The disease usually occurs within 1-2 weeks after sowing. After the disease occurs, there is a thick musty smell in the mushroom house. The white mycelium is initially formed on the surface of the culture material and the material, and the aerial mycelium is erected on the material surface. Up to 5 centimeters in length. 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 that of fish-seed. 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. Analysis of the reasons; the formulation of the culture material is irrational; the fermentation process is unscientific; the planting season is not properly arranged. Second, comprehensive prevention measures. The pathogen of the olive green mold mainly comes from the mushroom culture material. The high content of residual ammonia, 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 strategy for the disease around the entire preparation process of mushroom culture materials. 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 the 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 as much as possible between 58-62°C, try not to exceed 65°C, and the time should not be too long, between 8-10 hours. Appropriate; post-fermentation culture temperature can not be ups and downs, the temperature should be controlled between 46-48 °C, the 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 methods 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 there is a large area above the whole bed, the bed material should be sent out for pasteurization again.