Dead mushroom control technology
I. Causes of Death of Mushrooms
1. Inadequate coordination between ventilation and moisture control is a major cause of mushroom death. Straw mushrooms are aerobic fungi that require a balance of moisture and airflow. Excessive ventilation can lead to dehydration, while insufficient airflow results in a buildup of carbon dioxide and oxygen deficiency, both of which can be fatal to the mushrooms.
2. Sudden temperature fluctuations can also harm mushroom crops. In southern regions, foam mushroom houses are commonly used for their ability to maintain stable temperature and humidity. However, if windows and doors are not properly sealed during typhoons or if heating is not applied in freezing conditions, it can lead to temperature stress. Additionally, excessive spraying of well water during hot weather may cause rapid cooling, leading to sudden temperature changes and mass mushroom deaths.
3. Poor-quality spawn and pest infestations are other key factors. If the spawn is not used in time, it may age and become ineffective. Weak mycelium growth due to insufficient nutrient accumulation after seeding can result in low survival rates. Moreover, bacterial infections or damage from pests like locusts can also cause dead mushrooms.
II. Prevention and Control Measures
1. Maintain an optimal temperature and humidity environment for straw mushrooms. After placing the culture material in the house, ensure proper moisture levels and avoid using substandard bacteria. Keep the temperature around 30°C. During hot weather with low humidity, misting the floor and increasing ventilation can help cool and moisten the environment effectively.
2. Apply wheat bran (a source of nitrogen) on the surface of the spawn, but limit it to no more than 30%—in some cases, it may even be omitted. This helps reduce the occurrence of green mold and other bacterial or insect infestations.
3. Handle the mushrooms carefully during harvesting to avoid mechanical damage or disruption of the mycelium layer, which can lead to dead mushrooms. By being attentive at every stage of production, farmers can significantly reduce the occurrence of mushroom death and improve overall yield and quality.
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