Pleurotus ostreatus, commonly known as oyster mushrooms, are vulnerable to a variety of pests that can significantly impact their growth and yield. Common pests include mushroom flies, fungus gnats, cockroaches, nematodes, springtails, and mice. These pests often lay eggs in the culture medium, where larvae feed on the mycelium, leading to decay and poor mushroom development. Adult insects are typically active at night, making them harder to detect. In addition, moths may also feed on the mushrooms and mycelium, while spreading harmful pathogens throughout the growing area.
Throughout the entire cultivation and fruiting process, it is essential to implement strict protective measures. Mice, in particular, pose a serious threat by chewing through mushroom bags or crawling into the growing beds, which can lead to significant losses in production.
To prevent infestations, maintaining good hygiene is crucial. The inside and outside of the mushroom house should be regularly cleaned. Before sowing and inoculating, the area can be sprayed with formalin, dichlorvos, or chrysanthemum-based insecticides, or fumigated with aerosols to reduce pest presence. Equipment such as plastic films used for bed planting should be disinfected before use and cleaned thoroughly after each session. Any leftover residue from inoculation should be removed promptly, and doors and windows should be kept closed. Installing fine mesh screens can further help prevent the entry of insects and rodents.
If pests do appear, immediate action is necessary. For example, when mold fungi like Penicillium or green mold develop on the mushroom bed, applying lime or carbendazim powder on the affected areas can help control the spread. Alternatively, covering the mold with a potassium permanganate solution can also inhibit bacterial growth. Infected mushroom beds should be removed quickly to avoid contamination.
For insect control, low-toxicity options such as chrysanthemum extracts or mushroom nets can be used effectively. It's important to spray pesticides only during the fruiting stage when there are no mushrooms present, to avoid residue buildup that could harm human health or cause deformities in the mushrooms. Always follow safety guidelines when handling chemicals to ensure both the quality of the crop and the well-being of the growers.
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