Cultivation of pests and diseases can not be saved, so the prevention of the occurrence of pests and diseases in the future has become a major point, the following four points when the best prevention and treatment methods of edible fungi.
1. Cut off the transmission of pests and diseases. There are three sources of diseases and pests in the cultivation of edible fungi: one is that the strains carry insects, and the other is the source of the disease; the other is the culture material and the covering soil with insects and the source of the disease; and the third is the natural propagation inside and outside the mushroom house (shed). The cutting off of these three channels of communication is the most important issue for integrated pest management.
2. Environmental control to reduce the occurrence of pests and diseases. 1. Reduce the temperature of the material: If the temperature of the Agaricus bisporus fungus material is controlled below 21°C, it can effectively prevent and control the P. fulvum; the temperature of the Flammulina velutipes is controlled below 20°C; the Pleurotus ostreatus bag can prevent bacteria bags from contaminating below 20°C. 2. Strengthen ventilation. Ventilation and ventilation is the best way to disinfect the air. Do not cause a stuffy environment. No ventilation can be harmful without any benefit. 3. Light adjustment. Different varieties have different illumination requirements. For example, the mushrooms should be darker, while the white mushrooms need to be stronger.
3. Agronomic control measures. Different soils have different microflora and different ecological environments have different biomes. Practice shows that the cultivation of soil sheds is generally good in the first year and worse in the second year. The reason is that the ecological environment of the shed is getting worse, which means that there are more bacteria, more pests, and the air quality is not good. To this end, we must improve the ecological conditions, optimize mushrooming environment, reduce and reduce the occurrence of pests and diseases.
4. Chemical control. Chemical prevention is generally used in preventive measures. It is forbidden to use chemical control during fruiting, because the tissue structure of the fruiting body is prone to produce residual poison, affecting food and export. Therefore, it is forbidden to use medicinal control during fruiting. Even if it is absolutely necessary, it can only be sprayed before fruiting, and it is better to use phytochemicals, such as phytoalexin.
For the cultivation characteristics of edible fungi, comprehensive prevention and control of edible fungi is a good method.
In winter, it is crucial to ensure that the prevention of late-breaking frosts in high-yielding sweet cherries. Because the sweet cherry sprouts and blossoms earlier than other fruit trees, especially in recent years, the spring temperature rises quickly and high, which makes the sweet cherry flowering period more advanced. In this way, the late frost poses a serious threat to the sweet cherry flowering period and young fruit. Therefore, prevention of night cream is an important measure to ensure the high yield and stable production of sweet cherry.
(1) According to the requirements of sweet cherry for environmental conditions, in the planning and construction of the park, it is necessary to choose a site that is not prone to frost formation. At the same time, for regions where late frosts are prone to occur, the development of sweet cherries may use superior varieties with budding, late flowering, and strong frost resistance.
(2) Strengthen the orchard's fertilizer and water management, especially early in autumn, use basal fertilizer, prevent and treat early defoliation, and protect the leaves, so as to enhance the nutrient reserve of the tree and improve the anti-freezing ability.
(3) Irrigation in the garden before budding to flowering can reduce the temperature of the ground and delay flowering for 3-5 days. The crown can be sprayed with large branches and daubed with 10 lime water to make it reflect sunlight and lower the temperature to delay flowering for 2-3 days.
Functional oligosaccharides refer to oligosaccharides that are difficult or impossible to be digested and absorbed by the human body and have special physiological effects on the human body. Its sweetness is generally only 30-50% of that of sucrose, and it has physiological functions such as low-calorie, anti-caries, prevention and treatment of diabetes, and improvement of intestinal colony structure. Due to the special physiological functions of functional oligosaccharides, it becomes a nutrient and health care product. A new generation of food-effect raw materials that integrate diet and therapy. It is a new functional sugar source that replaces sucrose and has a wide range of uses and application prospects. Common functional oligosaccharides include: xylo-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, isomaltose, raffinose and so on.
XOS, GOS, FOS, IMO, Raffinose, oligosaccharide
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