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菌种质量是食用菌产量高低和生产成败的关键。一个优良菌种,除包含本身的遗传特性外,还必须具备纯度高、无什菌、无虫害、生长势强、生物转化率高等综合农艺性状。因此高标准、严要求生产优质菌种,是夺取食用菌高产高效的有效措施。在日常制种工作中,病虫为害、杂菌污染是经常遇到的问题,轻则延误播种季节,影响产量,重则全军覆没,造成经济损失。为此搞好食用菌制种阶段的病虫害防治,对提高菌种质量、增加经济效益和加速食用菌发展都有着积极的意义。开展食用菌的病虫害防治必须从头抓起,环环扣紧,严格把关将经济损失减少到最低限度。在制种过程中应重点抓好以下几个方面:
The quality of the strain is the key to the edible fungus production level and the success of the production. A good species, in addition to its own genetic characteristics, but also must have high purity, no bacteria, no pests, strong growth potential, high overall biological conversion rate of agronomic traits. Therefore, a high standard and strict requirements of producing high-quality bacteria, is to obtain edible fungus high yield and effective measures. In the daily seed production work, the pests and diseases are harmful. The contamination of the bacteria is a problem often encountered, ranging from the delay in sowing season and affecting the output, while the entire army wiped out causing economic losses. For this reason, the prevention and control of pests and diseases at the stage of seed production of edible fungi has a positive meaning to improve the quality of the strains, increase the economic benefits and accelerate the development of edible fungi. To carry out prevention and control of pests and diseases of edible fungi must start from scratch, ring fastening, strict control will reduce economic losses to a minimum. In the seed production process should focus on the following aspects: