At present, the main symptom of the disease that affects mushrooms is the appearance of spots on the mushroom caps. This condition is typically associated with cockroach infestations or bacterial infections. To prevent such issues, it's essential to understand the causes and implement proper control measures.
One common issue is black spot disease, caused by *Pseudomonas* bacteria. Infected mushrooms develop oval, brown or dark brown spots that start as small, needle-like lesions and grow up to 2–4 mm in diameter. These spots have clear edges and may crack over time. To manage this, maintaining proper temperature and humidity levels is crucial. When watering the mushroom house, avoid directly spraying water onto the fruiting bodies, especially cold water. Humidity should not remain above 90% for extended periods. Watering should be done gently during sunny days and reduced or avoided on rainy days. After each watering, ensure good ventilation before covering the area again. The temperature during the fruiting stage should be kept below 17°C. If the disease occurs, remove infected mushrooms and apply a solution containing 100–200 units of streptomycin or 600-fold diluted bleaching powder per milliliter.
Another issue is rust spot disease, also caused by *Pseudomonas* species. It appears as small, irregular spots that can merge into larger, rust-colored patches. Prevention involves avoiding direct spraying on the fruiting bodies and ensuring adequate ventilation after watering. Indoor humidity should not exceed 95% for long periods. When the surface of the bacterial bag is covered with plastic film, the moisture should be allowed to dry before handling. In the early stages of infection, applying a 50% carbendazim solution diluted 800 times or 100–200 units of agricultural streptomycin per milliliter can help control the spread.
Mushroom death is a serious concern in cultivation. Several factors contribute to this problem, including improper ventilation and moisture balance, sudden temperature changes, and poor-quality strains or pest infestations. Straw mushrooms are sensitive to environmental conditions, requiring precise temperature and humidity control. Sudden fluctuations, such as those caused by typhoons or improper cooling, can lead to mass die-offs.
To reduce mushroom death, maintain consistent temperatures around 30°C, avoid using old strains, and carefully manage moisture levels. Applying wheat bran (as a nitrogen source) should not exceed 3% to prevent mold and pest development. Careful harvesting is also important to avoid damaging the mycelium or breaking the growing layer.
By following these practices and being attentive at every stage of cultivation, farmers can significantly reduce the occurrence of mushroom death and improve overall yield and quality.
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