Slide mushrooms, also known as oyster mushrooms or slider mushrooms, are highly valued for their delicious taste, rich nutritional content, and strong presence in the global market. In recent years, our county has witnessed rapid growth in the mushroom industry, yet mold contamination remains a major challenge. Effectively preventing mold is crucial to ensuring high-quality yields and maintaining the economic value of oyster mushroom production.
1. Common Mold Species and Their Impact
During the cultivation of slide mushrooms, several types of molds often cause contamination, including *Trichoderma*, *Penicillium*, *Neurospora*, and *Aspergillus*. These molds thrive under conditions of high temperature, high humidity, and poor air circulation. They can quickly develop into green, blue-green, orange-red, yellow, or black spots on the surface of the growing medium. Once established, these molds compete with the mushroom mycelium for nutrients and may release harmful substances that hinder the growth of oyster mushrooms. Among them, *Trichoderma* is particularly destructive, often leading to significant crop losses.
2. Sources of Contamination
2.1 **Contamination from the Culture Medium**
Improper formulation of the growing medium, excessive moisture, or incomplete sterilization can lead to initial contamination.
2.2 **Inoculation Contamination**
Poor hygiene during inoculation, use of low-quality or contaminated spawn, and improper techniques can introduce mold spores. If the inoculum size is less than 5%–10%, the oyster mushroom mycelium may not establish dominance, allowing mold to take over.
2.3 **Pore Hole Contamination**
If the plastic bags used for cultivation are damaged, brittle, or have small holes, mold spores can easily enter and spread rapidly within the bag.
2.4 **Environmental Contamination During Cultivation**
High humidity and temperature inside the bags create ideal conditions for mold growth. Poor ventilation further exacerbates the problem, making it difficult for the oyster mushroom mycelium to grow healthily.
3. Comprehensive Prevention Strategies
To ensure healthy growth and maximize yield, a proactive and integrated approach to mold prevention is essential.
3.1 **Proper Selection and Preparation of Growing Media**
Before mixing, raw materials should be sun-dried for 3–4 days to reduce microbial load. The mixture should then be sterilized using 0.2% carbendazim, 0.1% thiophanate-methyl, and 0.1% clotrimazole to minimize contamination risks.
3.2 **Strict Inoculation Practices**
Only high-quality, disease-free spawn should be used. The selected spawn should be 25–35 days old, with thick, white mycelium, no signs of water accumulation, detachment, or premature fruiting bodies. The inoculation area must be clean, and all tools and personnel should follow strict sanitation protocols.
3.3 **Protection of Cultivation Bags**
Use high-quality, durable plastic bags with even thickness. Avoid sharp objects that could puncture the bags. Handle the bags carefully and ensure that tools and hands are disinfected before touching them.
3.4 **Effective Cultivation Management**
After inoculation, the bags should be kept at 15–25°C for optimal germination. At around 20–25°C with 85–95% relative humidity, the mycelium grows vigorously, and mold is less likely to occur. However, if temperatures rise to 28–32°C and humidity exceeds 95%, conditions become favorable for mold growth. Any excess moisture at the bottom of the bag should be drained promptly, and the bags should be repositioned. Regular ventilation is also necessary to maintain proper environmental conditions.
3.5 **Timely Use of Fungicides**
Regular monitoring of the mushroom bags is essential. If mold appears, it should be treated immediately to prevent spread. For minor infections, 1% Kemodulin can be injected directly into the affected area. In severe cases, the mold should be removed, and 5% lime water can be applied. If the contamination is extensive, the affected bags should be discarded and buried properly to avoid spreading the infection.
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