Dead mushroom control technology
I. Causes of Death in Mushrooms
1. Inadequate coordination between ventilation and moisture control can lead to mushroom death. Straw mushrooms are aerobic fungi that require a balance of water and air circulation. Excessive ventilation may cause the substrate to dry out, while insufficient airflow can result in carbon dioxide buildup, leading to oxygen deficiency and eventual death.
2. Sudden temperature fluctuations can also be deadly. Many straw mushroom farms in southern regions use foam mushroom houses to maintain stable temperature and humidity. However, if windows and doors are not properly sealed during typhoons or heating is delayed during cold weather, the environment can become unstable. Additionally, excessive spraying of well water during hot periods may cool the house too quickly, causing shock to the mushrooms and leading to mass mortality.
3. Poor-quality spawn and pest infestations contribute significantly to mushroom deaths. If the spawn is old or not cultivated in time, it may lose viability and fail to grow. Weak mycelium development due to poor nutrient accumulation after inoculation can result in low survival rates. Moreover, bacterial infections or locust attacks can directly damage the mushrooms, causing them to die prematurely.
II. Prevention and Control Measures
1. Maintaining an optimal temperature and humidity environment is crucial for straw mushroom cultivation. After placing the substrate inside the growing room, it should be carefully monitored to ensure proper moisture levels. Avoid using substandard bacteria, and keep the temperature around 30°C. During hot weather with low humidity, misting the floor and increasing ventilation can help regulate both temperature and moisture effectively.
2. Apply wheat bran (a nitrogen source) on the surface of the spawn, but limit it to no more than 30%—or even skip it if necessary. This helps reduce the risk of green mold and other bacterial or insect pests that can harm the crop.
3. Handle harvested mushrooms with care 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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