In the growth process of black fungus, various bacteria and pests can appear, directly impacting its quality. Especially during high-temperature seasons when conditions are favorable, the occurrence of pests and diseases becomes more severe. Therefore, effective disease prevention and control measures are essential to ensure the quality and value of black fungus. According to the **China Pesticide Network**, specific strategies for managing these issues have been compiled to help growers improve their practices.
**First, common bacterial infections and their control methods:**
1. **Trichoderma**: This is one of the most common bacterial contaminants in black fungus cultivation. Initially, it appears as white hyphae, which then develop into green spores, eventually turning dark green. Trichoderma often occurs in ungerminated materials or on the base of the ear that hasn't been fully removed. If left untreated, it spreads quickly and can hinder the growth of black fungus.
*Control Measures*: Ensure thorough sterilization of the medium before use. When Trichoderma is detected, place the bags in sunlight for 1–2 days, then spray with a 0.2% or 0.1% potassium permanganate solution or a 0.2% carbendazim solution to disinfect.
2. **Mucor (Root Mold)**: This mold starts as light white mycelium under temperatures of 25–35°C. It grows into the medium, forms long spore stalks, and eventually produces black spores. Mucor competes for nutrients and water, releases toxins, and hinders black fungus growth.
*Control Measures*: Similar to Trichoderma, proper sterilization is crucial. If Mucor is found, dry the bags in the sun for 1–2 days and apply a 0.2% potassium permanganate or 0.2% carbendazim solution for disinfection.
3. **Streptomyces**: This bacterium initially shows as light white hyphae and grows rapidly. In early stages, it may cause yellowish water to form inside the bag, along with white block primordia at the bag's opening. It also produces orange-red powdery spores.
*Control Measures*: Avoid high-temperature periods during bag production. Use proper inoculation techniques to prevent cross-contamination. If Streptomyces is detected, remove it immediately. The **Pesticide Network** recommends spraying a 0.2% carbendazim or bleach solution on affected areas.
**Second, common "disease" damage and prevention strategies:**
The "ears" of black fungus, also known as "sugar ears" or "watery ears," are caused by cell rupture due to excessive moisture. As the fungus matures, spores are produced, consuming nutrients and causing the fruiting bodies to age. High humidity, especially in warm and poorly ventilated environments, increases the risk of spoilage.
To prevent this, maintain good management practices and harvest promptly. A solution of 25 units per liter of chlortetracycline (or oxytetracycline), or a 500-fold dilution of zinc-based bacteriostatic agents, can be used as a preventive measure.
If "flow ear" has already occurred, remove the affected parts quickly and dry them to minimize losses. Gently scrape off the damaged areas, wash with a brush, and remove any gel-like substance to encourage new ear formation. Otherwise, future yields may be significantly reduced.
In cases where pests have already appeared, it is recommended to use safe, low-toxicity, and environmentally friendly pesticides. This helps limit damage and reduce economic losses effectively. Always follow safety guidelines and use products according to label instructions.
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