Mushrooms guard against white rot in autumn

Mushroom white rot, also known as brown rot and blisters, is the most common and most damaging disease in mushroom diseases. The incidence of mushroom cultivation in autumn is more important than that of spring mushroom. The damaged mushrooms first developed brown tumours on the surface of the cap and stipe, and then gradually increased. In severe cases, the disease formed a layer of white mold. The following methods can be taken to prevent and control:

1, timely removal of mushrooms. When the mushroom is found, the mushroom should be excavated, burned or buried deep together with the mycelia and the culture material at a depth of 10 cm. The diseased hole should be filled with disinfectant. At the same time, 4% formalin disinfection tool is used to prevent infection.

2, reduce the temperature and humidity. Ventilate the window without cooling the mushroom house to reduce the temperature and humidity. Control air relative humidity below 95% and temperature down to 17°C.

3, chemical control. Before the mushroom grows, spraying the surface of the covered soil with 1:2:225 Bordeaux mixture can greatly reduce the infection rate and play a preventive role. Can also be used every 10 square meters with 10 grams of carbendazim plus water 75 kg spray mushroom bed surface.

4. If the disease continues to develop after the above measures are taken, the covered soil can be completely removed, replaced with sterile soil and covered again.

Dehydrated Red Bell Pepper Powder

Sweet pepper powder (paprika) is a dried and ground powder of cherry peppers or bell peppers. This product is standard in Spanish-Portuguese cuisine, and is always available in Western kitchens. Compared to normal chili powder, the spiciness of bell pepper powder is much lighter. Although it can be divided into mild to spicy according to taste, even the spiciest varieties are not spicy in the mouth of Sichuanese and Hunanese. But it also has a slightly sweet and sour fruity aroma and a bright red color, which makes it suitable for a wide range of dishes (in general, meat and seafood are the main ones). Add a little to enhance the flavor and freshness, and also make the color look better. And it is especially suitable for compatibility with other spices, which can stimulate the deliciousness of other spices to the greatest extent, and can also balance the taste between various spices, making the overall taste more three-dimensional and more integrated.

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