(1) Causes of High Temperature "Rotten Bar" of Lentinus edodes
1. Temperature The shiitake mushrooms are low temperature and temperature-responsive mushrooms, and the temperature is an important factor that affects the growth and development of shiitake mushrooms. In general, the temperature range for mycelial growth of Lentinula edodes is 5 to 32°C, and the optimum temperature is 23 to 26°C. It grows poorly below 10°C and above 32°C, stops growing at 35°C, and dies above 38°C. Under higher temperature conditions, such as in a 45°C culture, mycelium died after 40 minutes. Yunhe County mushroom stick "rotten rod" generally occurs from the end of July to the beginning of August. At this time, the mycelium is in the period when the mycelium is full and transitions to physiological maturity, and the temperature is often higher than 35°C. Since the temperature in the bag is about 3°C ​​higher than the air temperature, the mycelium's viability may be weakened or even died. , Burnt rods appear, and are susceptible to bacteria.
2. There are significant differences in the high temperature resistance of mycelia of different varieties of mushrooms. For example, strain 135 is a low-temperature strain, and strain 939 (9015) is a medium-temperature strain. Last year Yunmeng County suffered from high temperature for more than 40 days, and the maximum daily temperature reached 42.5°C. Burning rods and rods were generally prominent. However, due to differences in cultivars, the townships and villages had different losses. Such as Yunhe Town, the main use of mushroom 939 (9015) varieties, burning rate of 36.1%; and Zhucun Town, Chongtou Town and other production areas using 135 mushroom species, burning rate of up to 65%.
3. The same mushroom variety cultivated at different altitudes at different altitudes shows significant differences in the mycelium growth performance of the mycelium. This is mainly due to the fact that the temperature decreases with the increase of altitude, so mushroom farmers should rationally use natural resources, high-altitude mountain mushroom farmers can choose low-temperature cultivation of mushroom species, and plain, low-mountain should choose medium-temperature, high-temperature varieties cultivation.
4. Cultivation and Management The production of mushrooms is related to factors such as moisture, nutrients, temperature, air, light, and pH. The occurrence of "bad rods" is directly related to cultivation and management. Although the mushroom is a phototrophic fungus, it does not require light at the vegetative growth stage of the mycelium, and the strong direct light has an inhibitory and lethal effect on the mycelium of the mushroom. Therefore, the shading work should be done well during the germination stage. Shiitake is an aerobic fungus. In the absence of oxygen, mycelia can temporarily sustain life through glycolysis, but it consumes a large amount of nutrients, and the mycelium is susceptible to aging and death. Therefore, the puncture and oxygenation work should be done in time. In summer, the mycelium of shiitake mushrooms will be affected by high temperature, the selection of bacteria and bacteria sites will be good or bad, and whether the measures are properly related to the success of cultivation. In a timely manner, when the cooling measures are in place, there are fewer rods and rods, and improper management leads to a large number of rods.

(II) Safe and over-summer management of shiitake mushrooms
1. The main point of the safety management of the fungus bar in summer and summer 1 outdoor summer. Outdoor shade shelters are well ventilated and cool quickly. Therefore, the use of outdoor shelters can effectively reduce “burnt bacteria”. In the past two years, edible fungus technicians in Yunhe County have promoted the outdoor amphora germination technology in Hekeng, Gaochun and Sanmen villages in Yunhe Town, which has reduced the “burning bacteria” rate of the mushroom strains in the summer to 28%. In the following, the rod yield was greatly increased, and remarkable results were achieved. Measures for the use of outdoor arbours to suppress the occurrence of overgrowth bacteria: Firstly, vines are planted around the arbour to grow vine crops such as pumpkins, gourds, etc., to increase the shading effect; second, automatic sprinkler taps or spray pipes are installed on the roof. Spray water cooling is performed every day from 10 am to 4 pm; thirdly, 20 cm wide and 30 cm deep channels are dug around the shed and on both sides of the aisle, and horses are allowed to cool in the ditch. 2 Indoor summers. Select indoor bacteria during the summer, should be selected in a well-ventilated, cool earth wall layer of bacteria. In addition to evacuation and stacking, various measures should be taken to reduce the temperature. One is to increase the shady facilities around the house, such as shelters, shades, and other shades; the second is to close doors and windows in the room before and after noon on the sunny days to keep the room cool, and to open doors and windows in the evening for ventilation; At noon, water basins are placed in the room and the fan is used for ventilation. The conditional mushroom farmer can use air-conditioning to cool down, and the effect is better. Fourth, the roof can be sprayed to lower the temperature, and the relative humidity in the room is kept at 70. % or so, too high or too low are not conducive to the fungus rod bacteria.
2. Precautions in the germination process 1 After inoculation of the fungus bar, before the advent of the high temperature season, a place with good ventilation and heat dissipation conditions should be used to complete the bulk and transfer of the fungus bar. During high temperature, it is forbidden to turn the fungus rod to prevent the mushroom rod from vibrating and increase mycelial respiration to increase the temperature of the heap and cause "burnt bacteria". 2 During the high temperature period, the bar is prohibited from cutting the bag and piercing the bar in order to prevent the air from entering the interior of the bar, increasing the respiration of the mycelium and increasing the temperature of the bar, causing “burning bacteria”. 3 During the germination period, it is necessary to check the ground. Once a rotten rod is found, it must be processed and disinfected in time to prevent the spread of pathogenic bacteria. Generally, in the early stage of infection and decay of the fungus bar, it is possible to remove the rot pieces and treat them. After treatment, apply lime and appropriate amount of water to prepare a slurry and apply it to the wound, and disinfect it. For some bacteria sticks that have been completely "burned", they must be taken off in a timely manner in order to be reused.

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