In recent years, several mushroom-growing regions have faced varying degrees of bacterial rod rot, causing significant waste of resources and economic losses for farmers. This issue has become a major threat to the sustainable development of the mushroom industry in certain areas. For instance, in 1999, Yinliang Town, Qingyuan County, Zhejiang Province, experienced a bacterial rod rot rate of 17%, with some individual farmers suffering losses exceeding 50%. In response, we initiated comprehensive research since 1999 to identify the causes of this decay and develop effective prevention strategies.
Bacterial rod rot typically occurs in long-established mushroom-growing areas where cultivation has been ongoing for many years. The primary cause is the invasion of competitive bacteria. Any factor that facilitates this invasion can lead to rod rot. Here are the main contributing factors:
1. **Decline in Cultivar Resilience**
The degradation of mushroom varieties over time is an internal cause of bacterial rot. Long-term planting of old varieties leads to weakened mycelium vitality, reduced environmental adaptability, and lower resistance to bacterial infections. For example, the 24-14 variety, once high-yielding and resilient, has seen a sharp decline in performance and is now more prone to rot due to species degeneration.
2. **Poor Cultivation Environment**
Environmental stress such as high temperatures, poor ventilation, improper use of disinfectants, and degraded raw materials can hinder mycelium growth and weaken its resistance, leading to spontaneous decay or bacterial infection.
3. **Insect Pest Damage**
Insects entering through vents can damage the mycelium, creating a favorable environment for bacteria to invade. High insect populations in older mushroom areas contribute significantly to rod rot.
4. **Puncture Injury**
Improper puncture techniques during cultivation, such as using unsterilized tools, can directly damage the mycelium and allow bacterial entry.
5. **Phytotoxic Damage**
Some pesticides, like dichlorvos and dimethoate, are harmful to shiitake mycelium and can cause damage even if they control pests effectively. This weakens the mushrooms and increases the risk of bacterial rot.
Additionally, resistant parasites or viruses may also contribute to the problem.
To prevent and control bacterial rod rot, a proactive approach is essential. Prevention should be the priority, with treatment used only when necessary. Key measures include:
1. **Selecting high-quality, disease-resistant varieties and rejuvenating degraded strains.**
2. **Following proper cultivation techniques based on local climate conditions.**
3. **Maintaining a clean and healthy growing environment.**
- Remove spent substrates promptly.
- Spray bactericidal insecticides in old fields to reduce contamination sources.
4. **Carefully controlling the dosage of disinfectants.**
- Use no more than 6 grams per cubic meter.
5. **Sealing inoculation ports with wax or tape to prevent bacterial entry.**
6. **Standardizing puncture operations.**
- Use small-diameter needles (less than 2 mm), punch at shallow depths (1–1.5 cm), and avoid nodule areas.
7. **Implementing rational pest control.**
- Use specialized, safe insecticides like "Mushroom Net" to manage pests without harming the mycelium.
If rod rot is detected, affected rods should be isolated immediately. At the early stage, damaged parts can be cut away, treated with fungicides, and resealed. If possible, sterilize and re-inoculate the rods to salvage them.
By combining these strategies, farmers can significantly reduce the occurrence of bacterial rod rot and protect their investments.
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