**Comprehensive Pest and Disease Control in Edible Fungi: Significance and Principles**
The prevention and control of pests and diseases in edible fungi must follow the plant protection policy of "prevention first, integrated prevention and control." This approach involves the use of comprehensive techniques from agriculture, chemistry, physics, and biology. It is based on the selection of pest-resistant varieties and proper cultivation practices to prevent and manage issues effectively. From the overall layout of mushroom cultivation, effective and practical control methods should be selected, complementing each other and working together to form a complete, organic control system. The goal is to reduce or control pest and disease damage to levels below economically acceptable thresholds, promoting the healthy growth, high yield, and quality of edible fungi.
To achieve this, the following aspects should be addressed:
**(1) Environmental Sanitation and Elimination of Pest Sources**
- The inoculation and training rooms must have dedicated personnel responsible for cleaning, disinfection, and regular inspections. Any contamination must be immediately addressed and not left unattended.
- The germination and cultivation rooms should be thoroughly disinfected before use.
- Any infected mushrooms should be promptly removed, and the next batch of mushrooms should be destroyed or buried deeply to avoid leaving them near the mushroom room.
**(2) Improving Cultivation and Management Techniques**
Enhancing cultivation and management techniques helps create an ecological environment favorable for edible fungi while making it unfavorable for pests and diseases. This includes:
- Using pure, insect-resistant, and disease-resistant strains to ensure rapid growth and strong resistance.
- Selecting high-quality, non-moldy, and non-insect-infested materials, which are properly proportioned and sterilized.
- Strictly following aseptic procedures during inoculation to increase yield and reduce disease sources.
- Creating suitable environmental conditions such as temperature, humidity, and ventilation to support fungal growth while deterring pests.
- Regular monitoring and prompt action when pests or diseases are detected to prevent their spread.
**(3) Chemical Control**
Chemical pesticides should be used with caution, especially during the fruiting stage. Since edible fungi have a short growing cycle and are consumed directly, pesticide residues can be harmful. When necessary, only low-toxicity, low-residue, and safe agents should be used at appropriate concentrations. Highly toxic or long-residual pesticides must be strictly avoided.
**(4) Biological Control**
Biological control is considered the most environmentally friendly method. It does not leave harmful residues and is easy to manage in small-scale edible fungus production. Currently, useful agricultural antibiotics are used to enhance disease resistance, while parasitic nematodes help control flies and other pests. These methods show great potential for future application in edible fungi pest and disease management.
**Main Disease Prevention Technologies in Edible Fungi**
According to reports on over 100 species of edible fungi, the most common and harmful bacterial species include *Trichoderma*, *Streptomyces*, *Mucor*, *Aspergillus*, and *Penicillium*.
**(a) Trichoderma (Green Mold)**
This mold competes with edible fungi for nutrients and space, secretes toxins that kill the host, and damages mycelium. Prevention includes maintaining low temperatures, controlling humidity, and using fungicides like carbendazim or thiophanate-methyl when needed.
**(b) Streptomyces (Pink Mold)**
This mold forms orange-red or pink colonies and spreads easily. Prevention involves avoiding hot and humid conditions, removing infected areas, and using disinfectants like formaldehyde or kerosene.
**(c) Aspergillus and Penicillium**
These molds compete with fungi for resources and secrete inhibitory substances. Prevention includes improving ventilation, reducing humidity, and using lime water solutions.
**Main Pest Control Technologies in Edible Fungi**
**(a) Earthworms (Edible Fungus Pests)**
These pests feed on mycelium and fruit bodies, causing decay and deformities. Prevention includes avoiding contaminated strains, maintaining cleanliness, and using insecticides like Aifuding or Ruijinte.
**(b) Flies and Mosquitoes**
These insects spread pathogens and damage both mycelium and fruit bodies. Prevention includes installing screens on doors and windows, eliminating debris, and using insecticides like cypermethrin or phoxim.
**Banned Chemical Pesticides**
According to regulations from the Ministry of Agriculture and Health, the following highly toxic and residual pesticides are banned for use on vegetables, fruits, tea, tobacco, and edible fungi: methamidophos, carbofuran, omethoate, DDT, methyl 1605, 1059, Suhua 203, 3911, monocrotophos, phosphoamine, zinc phosphide, aluminum phosphide, cyanide, ammonium fluoride, arsenic, net ulcer, cobalt chloride, hexachlorophenol, 4901, chlordane, toxamol, Xi Lisheng, and all related formulations.
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