Incidence characteristics: The main harm to the leaves, the early onset of the leaves on both sides of the edges appear indistinct light yellow spots, the latter lesions appear white slightly raised small maggots, about 1-5 mm in size, mature skin rupture after the release of white powder. For a long time, the diseased leaves were yellow.
Incidence pattern: Mycelium and oospore overwinter on sick bodies and strains. In the cold regions, the oocysts were used as inoculums for the first time to infect inoculated plants with the aid of irrigation water, and they were directly infected and invaded. In warm areas, the pathogens are mainly innoculated sporangia and zoospores produced by their germination as inoculums. With the help of rain, there is no obvious overwintering period. High humidity and rain are conducive to the onset of disease, and partial application of nitrogen fertilizers is aggravated.
Control methods:
(1) Yearly rotation with non-cruciferous vegetables;
(2) After harvesting the former crops, remove the field disease and reduce the field bacteria
(3) Chemical control, spraying 25% metalaxyl wettable powder 1000 times, or 58% metalaxyl, MnZn wettable powder 500 times at the beginning of the disease.
Dehydrated shiitake mushrooms are food made from mushrooms. The technological process is raw material selection → drying → drying → grading packaging → finished product.
Material selection: The dried shiitake mushrooms should be moderately mature, complete, free of disease, insects and injuries. Generally, the mushrooms are harvested when the mushrooms are mature.
Drying: After harvesting, the mushrooms are placed on the drying sieve with the stem facing down, and placed in the sun to dry. The time depends on the moisture content of the raw materials, generally 5-8 hours.
Drying: Drying can be done in a drying room or in a dryer. Temperature control in drying stage.
Grading: The dried shiitake mushrooms should be graded in time. The grading standard can be carried out according to the size, color and integrity. Pick out the green mushrooms and re-dry them. After grading, put it into a plastic bag and seal it in time. The specifications of the plastic bag are determined according to the market demand.
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