The comprehensive control of pests and diseases in edible fungi is a critical aspect of ensuring healthy growth, high yield, and quality production. This approach follows the principle of "prevention first, integrated prevention and control," combining agricultural, chemical, physical, and biological methods. It emphasizes the use of pest-resistant varieties, proper cultivation practices, and environmental management to create conditions that are unfavorable for pests and pathogens.
Firstly, maintaining good environmental hygiene is essential to prevent contamination. The inoculation and training rooms must be regularly cleaned and disinfected by dedicated personnel. Any signs of bacterial contamination should be addressed immediately. Similarly, the germination and cultivation areas should be thoroughly sterilized before use. Infected mushrooms should be removed and destroyed to avoid spreading disease.
Secondly, improving cultivation and management techniques plays a key role in reducing pest and disease risks. Using pure, disease- and insect-resistant strains ensures faster and stronger mycelium development. High-quality, uncontaminated materials should be selected and properly sterilized. Inoculation must be done under sterile conditions to reduce infection chances. Proper temperature, humidity, and ventilation management help create an environment favorable for fungi but not for pests. Regular monitoring and prompt action are crucial for early detection and control.
Chemical control should be used cautiously, especially during the fruiting stage. Pesticides can leave harmful residues on edible fungi, so only low-toxicity, fast-degradable agents should be applied at appropriate concentrations. Highly toxic or long-residue pesticides are strictly prohibited.
Biological control is considered the most sustainable method. It involves using natural enemies, such as bacteria or nematodes, to manage pests without harming the environment. While challenges remain due to the short growth cycle of edible fungi, this method shows great potential for future applications.
Common fungal diseases include Trichoderma, Streptomyces, Aspergillus, and Penicillium. Each has specific symptoms and control measures. For example, Trichoderma competes with fungi for nutrients and can kill them. Prevention includes maintaining low temperatures, controlling humidity, and using antifungal agents like carbendazim.
Insect pests, such as earthworms and mushroom flies, also pose significant threats. Preventive measures include installing screens on doors and windows, keeping the environment clean, and using safe insecticides like Aifuding or Ruijinte.
Finally, certain chemical pesticides are banned due to their high toxicity and environmental impact. These include methamidophos, carbofuran, DDT, and others. Their use is strictly prohibited in edible fungus cultivation to ensure food safety and environmental protection.
By implementing these strategies, farmers can effectively manage pests and diseases, leading to a more sustainable and profitable edible fungus industry.
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