(I) Common Bacterial Diseases
1. Bacterial root rot is caused by bacteria such as Enterobacteriaceae and Erwinia, which are rod-shaped and have flagella. At the initial stage of infection, white, cloudy droplets appear on the surface of the mushrooms. The mushrooms quickly begin to rot, turning from brown to a malt-like color, and eventually becoming dark brown, sticky, and smelly. The main cause of root rot is direct spraying of water containing bacteria onto the mushroom bodies. Since the mushroom tufts are dense, with a large surface area and strong respiration, excess moisture cannot be removed quickly, leading to heat buildup. This creates ideal conditions for bacterial growth, resulting in root rot. To prevent and control this disease, it is crucial to avoid spraying water directly on the mushrooms. If an infection occurs, harvest the mushrooms immediately and apply 1% carbendazim to the affected areas.
2. Fungal contamination, particularly by molds like Trichoderma and Penicillium, is a major threat to Flammulina velutipes. In winter, when cultivating these mushrooms, Trichoderma and Penicillium are the most common contaminants. Trichoderma species, such as Trichoderma viride and Trichoderma koningii, often mix with Penicillium. While Trichoderma appears light green or copper-green, Penicillium infections tend to be darker, with a blue-green hue. After cultivation, Trichoderma forms flat colonies on the surface, with colorless mycelium and erect conidiophores that branch into two opposite sides, ending in clusters of spores. Once present, Trichoderma spreads rapidly to the fruiting bodies.
Penicillium, widely found in nature, is highly infectious. Under favorable conditions, its mycelium germinates within 1–2 days, forming white mycelium that is hard to detect at first. As the infection progresses, green spores appear, creating irregular blue-green patches on the culture medium. Once it spreads, it does so very quickly, often appearing after the first flush of mushrooms. When fungal contamination occurs, the culture medium must be removed promptly. Ensure good ventilation in the growing area, and avoid spraying water on the mushrooms during the fruiting stage to prevent bacterial diseases and mold growth due to increased temperature.
(II) Common Insect Pests and Mites
These pests typically appear in the later stages of production, as lower temperatures during early cultivation make it unlikely for them to develop. To manage them, insecticides and acaricides can be applied in the mushroom house when the temperature rises above 18°C.
(C) Integrated Pest Control Measures
To effectively manage Flammulina velutipes and microbial growth, it's essential to implement ecological control strategies.
1. Low-temperature cultivation is one of the most effective methods. Most spores and dormant forms require temperatures above 24°C to germinate, while the mushroom mycelium thrives at 7–11°C. As a low-temperature tolerant fungus, Flammulina velutipes benefits greatly from this method, making it a key strategy in preventing pests and diseases.
2. Maintaining low humidity is also critical. Mushroom mycelium can grow well when the ratio of material to water is between 1:0.5 and 1:0.9. When the ratio increases to 1:1–1:1.5, the mycelium grows faster without easily getting contaminated. However, if the ratio reaches 1:2.1, the mycelium stops growing, and bacterial contamination becomes inevitable. This happens because excessive moisture dilutes the bacterial cell plasminogen, reducing resistance to infection. Too much water also reduces air availability, affecting mycelium respiration and leading to premature infection. Therefore, controlling the water-to-material ratio during mixing, maintaining proper humidity in the growing room, and avoiding watering the mushroom bed during the fruiting stage are all essential. These measures help the mycelium grow strongly and produce healthy mushrooms while keeping bacterial contamination under control.
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