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Beware of bacterial diseases after you pick Oyster mushrooms

2017-03-20 15:40:09
During the fruiting phase of Oyster mushroom, harmful bacterial contamination such as Rot Disease and Spot Disease usually happen, under that circumstance, the surface of fungus sack presents dark, soft situation, and smells stink, which results in the difficulty of second-flush fruiting.

The following points are the probable causes:
A. After you pick Oyster mushrooms, many cuts have been formed on the surface of material, then the contamination of harmful bacteria occurs.
B. Affected by rainy day, too large relative air humidity and poor ventilation accelerate the occurrence rate of disease.
C. Farmers fail to conduct strict and thorough sterilization before they put sacks into greenhouse, under desirable condition, bacteria harm fungus sacks.

Recommended control measures: 
A. Before putting mushroom sticks or sacks into greenhouse, firstly apply 50kg of quick lime on each mu of ground, or fumigate with Sulphur for 8-10 hours under airtight condition.
B. Control and adjust the environment in greenhouse, you could ventilate the greenhouse at night and create certain scattered light in the daytime.
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