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Mushroom Brown Spot Disease Symptoms and Prevention
Mushroom brown spot, also known as dry bubble disease, is a common and destructive fungal infection that affects mushroom beds worldwide. It can cause significant damage to both the quality and yield of mushrooms. The disease typically begins with the appearance of brown spots on the stem, cap, and gill structures of the mushroom. These spots are often sunken, leading to a loss of firmness and deformation in the affected mushrooms. In severe cases, the mushrooms may rot entirely.
As the disease progresses, the edges of the mushroom caps become irregular, resembling a sawtooth pattern, while the stems may bend or thicken, sometimes resembling a garlic-like shape. On larger mushrooms, the infected areas develop more pronounced brown spots, and the fruiting bodies eventually dry out, becoming leathery in texture. A gray mold layer may also appear on the affected parts. Unlike white rot, which causes rapid decay and emits a foul odor, brown spot disease develops more slowly and does not produce brown mucus or an unpleasant smell. In its early stages, it can be difficult to distinguish from white rot, but the absence of mucus and odor helps in differentiation.
The primary source of infection is usually contaminated soil, especially the top layer where mushrooms grow. Diseased mushrooms carry spores that spread through the air, and human activities such as handling mushrooms with bare hands or tools can also transmit the pathogen. The disease often originates from leftover debris after harvesting, with infections entering through the broken ends of the stems and spreading rapidly thereafter.
Environmental conditions play a major role in the development of the disease. High temperatures, poor ventilation, excessive moisture, and the accumulation of waste materials on the mushroom bed all contribute to the outbreak of brown spot. Maintaining proper environmental control is essential for prevention.
To manage the disease, several effective methods can be applied. First, infected mushrooms should be removed immediately. They should be dug up, burned, or buried at least 10 cm deep along with the mycelium and growing medium. The affected area should then be treated with a disinfectant. Tools used during this process should also be disinfected, preferably with formalin, to prevent further spread.
Reducing temperature and humidity is another key strategy. Ventilate the growing area without lowering the temperature too much, aiming to keep relative humidity below 95% and the temperature below 17°C. This creates an environment less favorable for the pathogen.
Chemical treatments can also help. Before planting, the surface of the cover soil can be sprayed with a 1:1:300 Bordeaux mixture to reduce infection risk. Alternatively, 100g of carbendazim or 200g of thiophanate-methyl can be mixed with 100–150kg of water and applied to the mushroom bed.
If these measures fail, it may be necessary to completely remove the topsoil and replace it with clean, disease-free soil. Re-covering the bed and maintaining strict hygiene practices can effectively control the pathogen and prevent future outbreaks.