At present, the main symptom of the disease affecting mushrooms is the appearance of spots on the mushroom caps. This condition is commonly associated with cockroach infestations or bacterial infections. To effectively manage and prevent these issues, it's important to understand the causes and implement proper control measures.
One of the most common diseases is black spot, caused by *Pseudomonas* bacteria. Infected mushrooms develop oval, brown or dark brown spots on their caps. Initially, these spots are small, needle-like in shape, and gradually grow to about 2–4 mm in diameter. The edges are usually neat, and in some cases, the cap may crack. To control this disease, maintaining optimal temperature and humidity levels is crucial. When watering the mushroom house, avoid directly spraying water onto the fruiting bodies, especially cold water. Prolonged humidity above 90% should be avoided. Adjust your watering schedule based on weather conditions—water lightly and frequently on sunny days, and reduce or stop watering during rainy periods. After each watering, ensure proper ventilation before re-covering the area. The temperature during the fruiting stage should be kept below 17°C. If the disease occurs, remove the infected mushrooms immediately and apply a solution containing 100–200 units of streptomycin or 600 times diluted bleaching powder per milliliter.
Another common issue is rust spot disease, also caused by *Pseudomonas* species. It affects the mushroom caps, starting as small, needle-like lesions that grow to the size of sesame seeds. These spots have irregular edges and can merge into larger, uneven rust-colored patches. To prevent this, avoid direct spraying on the fruiting bodies when misting the environment. Ensure good air circulation after each spray. Keep the indoor humidity below 95% for extended periods. If the surface of the cultivation bags becomes wet, allow them to dry before proceeding. At the early stages of infection, prevent the spread of bacteria by spraying 50% carbendazim diluted 800 times or 100–200 units of agricultural streptomycin per milliliter.
By following these practices, you can significantly reduce the risk of fungal and bacterial infections in your mushroom cultivation. Regular monitoring, proper hygiene, and timely intervention are key to maintaining healthy mushroom growth.
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