Whether mushrooms can be eaten after being spotted depends on the cause of the spots and the overall condition of the mushrooms. The following is a specific analysis of mushroom spot formation: Edible mushrooms
1. A small amount of black spots on the mushroom cap: If a white mushroom only has a small amount of black spots on the cap, and there is no abnormal odor, and the bacterial body is still elastic, then the mushroom is edible.
2. Blackening of mushroom gills: If the gills of a mushroom turn black but there is no abnormal odor, and the elasticity of the bacterial body slightly decreases and becomes a bit sticky, such white mushrooms can also be eaten. Inedible mushrooms
1. Large scale blackening of the stem: If the stem inside a white mushroom turns black over a large area, or even all of it turns black, or has an acidic odor, the elasticity of the bacterial body decreases, and the texture becomes sticky, it indicates that the white mushroom has decayed and cannot be consumed.
2. Moldy mushrooms: Normal mushrooms have smooth and wrinkled surfaces. If the mushroom surface shows abnormal blackening, fungal hyphae, dry wrinkled and atrophied patches, or an abnormal putrid odor, it indicates that the mushroom has become moldy and cannot be consumed. Moldy mushrooms can produce various harmful substances such as aflatoxin, which can not only cause poisoning but also have a certain degree of carcinogenicity. Mushroom Diseases and Prevention
1. Spot type disease: mainly brown spot disease, with white hairy hyphae on the surface of fruiting bodies and brown small spots. Under its influence, the mushroom cap shrinks and some mushroom cap parts dry and crack. Some mushrooms are mainly covered in rust spots, with rust colored spots appearing on the mushroom stems and covers. The main reason is that the humidity inside the greenhouse is too high and the ventilation is poor.
2. Abnormal diseases: mainly manifested in slender mushroom stems, developed and robust root systems, and an external morphology resembling coral in the sea, mainly due to lack of oxygen or poor ventilation in greenhouses.
3. Excessive growth disease: A large number of clustered aerial hyphae grow on the surface of mushroom mycelium, causing the flat mushroom to exhibit excessive growth. The main reason is that the humidity in the greenhouse is too high, which affects the normal growth of the mushroom.
The following prevention and control measures can be taken for the above-mentioned diseases:
1. Mushroom room disinfection: remove waste, wash the mushroom room, seal and steam, dry and ventilated. Formaldehyde and potassium permanganate fumigation can be used, or peracetic acid fumigation can be used.
2. Soil treatment: Select soil with a topsoil layer of less than 30 centimeters, spread the soil out, sprinkle lime on the surface, and dry it in a timely manner. 10~15 days before leaving the covering soil, pour the covering material with 10% formalin and let it sit for 2 days. Then open it up and let the formaldehyde smell dissipate.
3. Prevention and control during fruiting period: During the early stage of fruiting and the emergence of mushroom buds, pay attention to checking the mycelium on the mushroom bed surface. After discovering the disease, timely medication should be used for prevention and treatment.
4. Environmental management: Maintaining ventilation in the mushroom room, appropriately reducing temperature and humidity, and minimizing temperature differences can effectively reduce the degree of damage caused by diseases.
Before consuming mushrooms, carefully inspect their appearance and odor to ensure they are fresh, odorless, and show no signs of decay or mold. If abnormal changes are found in mushrooms, it is best to avoid consumption to avoid harm to health.