Which is the best season for growing edible fungi? Are there heat tolerant varieties? Can it be planted in summer?

Shiitake Mushroom Cultivation Technology

1. Overview

Shiitake mushrooms are one of my country’s specialties and have been exported for many years. my country’s mushroom production reached more than 1 million tons in 1999. Ranked first in the world. Shiitake mushrooms are also mushrooms consumed worldwide. Shiitake mushrooms in my country are mostly sold as dried products, but in recent years some fresh products have also been exported.

2. Cultivation methods, techniques and variety types

1. Cultivation methods and techniques

Shitake mushrooms have three basic methods: segment wood cultivation, artificial mushroom wood cultivation and ground cultivation. With the continuous improvement of substitute cultivation technology and the enhancement of people’s awareness of forest protection, segment cultivation has become more and more popular in recent years. There are very few wood cultivations. my country's shiitake mushrooms mainly come from substitute cultivation. The basic process is to divide the ingredients into bags, sterilize them, inoculate them, grow the bacteria and fruit out.

2． Cultivation Committee

There are two main seasons: spring planting and autumn planting. There are several major production and operation methods such as early spring sowing and spring and late summer planting, spring sowing and summer planting, spring sowing and autumn and winter planting, and autumn sowing and winter and spring planting.

3. Variety types

There are many varieties of shiitake mushrooms, which can be divided according to needs, such as cultivation substrate, morning and evening of fruiting, sales type, size, fruiting temperature, etc.

①Divided according to cultivation methods. Mushrooms can be cultivated in sections of wood or as substitute materials. Substitute materials are divided into several types, such as sawdust, bagasse, corn cobs, straw, etc. Therefore, it can be divided into five major types: segmental wood species, sawdust species (substitute species), forage species, fungus species, and segmental wood species dual-purpose species.

②Divided according to the morning and evening of mushroom fruiting. According to this classification, it can be divided into early-growing species (mushrooms appear 70-80 days after inoculation) and late-growing species (mushrooms appear more than 120 days after inoculation). ③According to the appropriate product type. These are mainly divided into dry-marketed varieties and fresh-marketed varieties. Dry-marketed varieties have relatively dense mushroom texture, low water content, and high dryness rate, making them suitable for drying. Fresh-marketed varieties have looser mushroom texture and higher water content.

④ Divide by size. It can be divided into three categories: large-leaf species, medium-large-leaf species, and small-leaf species. The caps of the former are mostly 5-15 cm, while those of the latter are 4-6 cm. The middle size of the two is the medium-large leaf species.

⑤Divided according to fruiting temperature. It can be divided into four categories: low-temperature species, medium-temperature species, high-temperature species, and wide-temperature species.

Low-temperature species: The core temperature of mushroom fruiting is roughly 5-15℃.

Medium-temperature varieties: the core temperature of mushrooms is approximately 10-20℃

High-temperature varieties: the core temperature of mushrooms is approximately 15-25℃.

Wide-temperature species: The fruiting temperature range is wide, at 5-28°C, but the highest fruiting temperature is 10-20°C, with the best quality. Growers should choose appropriate varieties based on their actual needs.

3. Main varieties of substitute cultivation

In recent years, substitute cultivation of shiitake mushrooms has accounted for more than 90% of the total output in my country. Segment cultivation has become a cultivation method that limits production. Therefore, this article no longer introduces segment wood species and cultivation techniques, but only introduces varieties cultivated as substitute materials. In order to facilitate cultivators to understand the varieties and their reasonable use, this article introduces the varieties according to the cultivation season.

1. Spring-planted late-growing varieties

Currently, three strains of shiitake mushrooms are mainly used as substitutes: 241-4, Qingyuan 9015 (Huagu 939), and Huagu 135.

(1) Name, origin and basic characteristics

①241-4241-4 Lentinus edodes strain is the first spring-planted late-growing variety widely used in substitute cultivation of Lentinus edodes in my country. Since 1988, the cumulative application volume has reached more than 2.5 billion bags. This variety was successfully bred by Wu Kedian of the Edible Fungi Research Institute of Qingyuan County, Zhejiang Province. It is a legally promoted variety in Zhejiang Province. Strain 241-4 is a new strain of natural variation isolated from the fruiting body of Duan Zhimu 241 strain. Its fruiting body has a large leaf shape, a neat flower shape, and thick flesh. The true diameter of the cap is 6-10 cm, the flesh thickness is 1.8-2.2 cm, the stalk is short and thin, and it is of high quality. It is called "bionic mushroom" abroad. , belongs to the medium-low temperature type, the mushrooming temperature range is 6-20℃, 12-16℃ is the most suitable, from inoculation to mushrooming (the bacterial age is 180 days, the suitable inoculation period is 2-5 months, the fruiting period is 10- In April of the following year, this strain is highly resistant to stress and has wide adaptability. It is used in mushroom production areas across the country. During the fruiting period, the methods of moisturizing in low sheds and taking out bags are used, using dry and wet stimulation within a certain temperature range. It has the best bud-inducing effect. It is the variety with the best texture and quality as the substitute mushroom, and it is also the variety with the largest export volume. (2) Qingyuan 9015 (Flower Mushroom 939) This variety is produced by the Edible Fungi Research Institute of Qingyuan County, Zhejiang Province. Wu Qingdian presided over the successful breeding and certification. It is one of the three legally promoted shiitake mushroom varieties in Zhejiang Province. It is a new naturally mutated strain and is currently the most popular cultivated flower mushroom variety in the country, 9015 (Flower Mushroom 939). The total area of ??substitute flower mushrooms is about 75%. Its flower shape is round, the cap is large and fleshy, and the yield is high. The diameter of the cap is 4-14 cm, and the length of the stalk is 3.5-5.5 cm. It is not easy to open the membrane and is easy to form flower mushrooms. : It is a medium-temperature type. The fruiting temperature is 8-22℃, and the optimum temperature is 14-18℃. The biggest advantage of this strain is that it can be inoculated at different inoculation periods between March and August. The yield of shiitake mushrooms is consistent, but the flower shape of shiitake mushrooms inoculated from May to July is the most uniform. This strain is highly resistant to stress and has the best high-temperature resistance among all the shiitake mushroom strains. The fruiting period is from September to July. In May of the following year.

This strain is an excellent variety for flower mushroom cultivation, and it is also a high-yield and high-quality variety that adopts low-shed moisturizing and bag-out mushrooming methods. ③135 This variety is a variety of shiitake mushrooms cultivated in Duanmu. It has been domesticated through substitute cultivation and has become one of the varieties of cultivated flower mushrooms. The cap is large, the flesh is thick, the stem is short, and the mushroom quality is high. The diameter of the cap is 5-13 cm, and the stem is 3-4 cm long. It is easy to form flower mushrooms; it is a medium-low temperature type, and the fruiting temperature range is 6-18. The optimum temperature is 9-13℃; the bacterial age is more than 200 days, the inoculation period is from February to April, and the fruiting period is from October to March of the following year. This variety has poor stress resistance. During the growth and development stage of the mycelium, high temperatures in summer will affect the quality of the mushroom wood, ranging from local mildew to mildew and pests. The light in the culture environment of the inoculated mushroom wood should be weak to prevent the bacterial film from being too dark and the bacterial film being too thick to produce mushrooms easily.

(2) Key cultivation technologies. ① Scientifically arrange the cultivation and inoculation period. Spring-planted autumn-growing varieties have a long mycelium growth and development process from inoculation to fruiting. If the inoculation period is too early, the nutrient consumption of the culture material will affect the later yield of shiitake mushrooms. If the inoculation period is too late, the growth of shiitake mushrooms will be Silk nutrient accumulation is low, and the first to second tide mushrooms have more deformed mushrooms. Judging from the climate conditions in southern my country, the inoculation periods for spring-planted and autumn-growing types are: 241-4 from February to May, Qingyuan 9015 (Huagu 939) from April to July, and Huagu 135 from February to April. . The temperature in northern my country is relatively low, and the optimum temperature for mushroom fruiting in autumn comes earlier than in the south. The inoculation period can be slightly advanced, but it should be noted that the inoculation period must be arranged after the day when the temperature starts at 5°C.

② Reasonable culture material ratio. The above strains are all suitable for the conventional formula of 78% sawdust, 20% wheat bran, 1% sugar and gypsum, and a moisture content of about 60%. The culture material of the flower mushroom 135 variety has a slightly lower moisture content.

③Puncture and ventilate in time. Tools for puncturing and ventilating are usually made of 1.5-inch nails. The total number of puncture holes in each section of mushroom wood is determined according to the mushroom wood division. The tighter mushroom wood will have more puncture holes, and the mushroom wood with higher water content will have deeper puncture holes. Each section of mushroom wood is generally controlled with about 100 pieces and a depth of 1.5 cm. During the mycelial growth process, holes are generally punched three times. The first time is in the inoculation hole with a diameter of 6-7 cm in the mushroom mycelial circle. The second time is in the mushroom mycelium spread to about 50% of the culture medium. The third time is in the mushroom mycelium cloth. Full bag. The first and second punctures were placed 1.5 cm inside the mushroom mycelial circle, and the third puncture was at the back of the inoculation hole. During the second and third times, white tumors the size of corn kernels must appear on the wall of the culture bag. ④Adjust the pile shape of mushroom wood and adjust the material temperature. The inoculated mushrooms are arranged in a straight line, with a height of 8-10 layers. The mushrooms punctured for the second time are arranged two horizontally and three vertically, with a height of 8 layers. The mushrooms after the first puncture are arranged in a hexagonal shape and are piled high. 5-6 floors. There should be gaps between piles and 40cm passages between rows. If cultivated indoors, ventilation should be strengthened.

⑤The mushroom tree transitions at the right time. Promoting the color change of mushroom wood to form a uniform bacterial film requires strong scattered light. 241-4, 9015 (Flower Mushroom 939) mushroom wood, Shiitake mushroom wood will start to be transferred about 2 months after the whole bag is covered with mycelium, and the latest is 30 days before mushrooming; 135 mushroom wood should not be transferred after the complete color change , because the color change is too deep and the bacterial film is too thick, it is difficult for mushroom buds to occur. Long-term cultivation of bacteria in darker light should be adopted. The mushrooming season is transitioning, and mushrooms are produced while transitioning. ⑥ Promote the formation of mushroom buds evenly. Lentinus edodes 241-4 and Qingyuan 9015 (Huagu 939) strains are varieties with multiple mushroom buds. When the mycelium of Lentinus edodes reaches physiological maturity and the suitable temperature season for mushrooming arrives, it is better to use a temperature difference to stimulate mushrooming. If vibration or wood-hitting (fungus fungus) are used to stimulate, a large number of mushroom buds will occur, affecting the quality of shiitake mushrooms. The flower mushroom 135 strain must be stimulated by a certain amount of vibration or wood-hitting (fungus fungus), otherwise the fruiting will be uneven.

(3) Preventive measures against miscellaneous bacteria and insect pests

For late-growing varieties planted in spring, the focus on prevention of miscellaneous bacteria and insect pests is the over-summer management stage. The main technical measures include: careful management, evacuating mushroom trees as much as possible, timely ventilation and cooling, maintaining good shade in mushroom sheds, and improving environmental sanitation. Locally polluted mushroom trees can be painted with sterilin, chlorpromethazine, etc. Mushroom mosquitoes can be prevented and controlled with special mosquito coils, dichlorvos, etc.

2． Spring-planted and summer-growing varieties

(1) Name, origin and basic characteristics

①Wuxiang No. 1 is the variety with the highest mushrooming temperature currently used. The fruiting bodies of this variety have large leaves, thick fungus flesh, dark caps, medium-thick stalks, and slightly longer ones. Its biggest advantage is that it has a high fruiting temperature and can produce a large number of mushrooms under high temperature conditions of 28°C, up to 34 ℃, the mushrooming temperature range is 10-34℃, the optimum is 20-26℃, the bacterial age is 60 days, the inoculation period of Shiyi is 3-4 months, and the fruiting period is 5-11 months. Its strong stress resistance can be used as the first choice variety for summer mushroom production in general areas, and it is mainly suitable for fresh sales and preservation sales.

②CR04, a mid- to high-temperature variety successfully bred by Fujian Sanming Fungi Research Institute using hybrid breeding. The fruiting body has a large leaf shape, a round flower shape, and thick flesh. The cap is dark brown with scales. Sometimes there is a slightly protruding tip on the top of the cap. The stalk is medium thick and slightly long. The fruiting temperature range is 10-28°C. The optimum temperature is 18-23℃, the bacterial age is 70 days, the suitable inoculation period is from January to April, and the fruiting period is from April to November. It has strong stress resistance and wide adaptability, and is suitable for use in mid-to-high altitude areas. It is mainly suitable for fresh-keeping and dehydration and drying sales.

③ Patchouli 47, a high-temperature variety bred by the Guangdong Provincial Institute of Microbiology, has round fruiting bodies, large caps and thick flesh, yellow-brown caps, medium-thick stalks, slightly longer, and fruiting The temperature range is 14-28℃, the optimum is 14-24℃, the bacterial age is 60 days, the suitable inoculation period is February-May, the fruiting period is May-November, and the peak fruiting periods are May-June and September- In October, the amount of mushrooms produced in winter is very small. It can be used in medium and high altitude areas, and is mainly suitable for dehydration, drying and preservation for sale.

④8001, a medium-high temperature variety bred by the Edible Fungi Research Institute of the Shanghai Academy of Agricultural Sciences, has solitary fruiting bodies, round flowers, medium-large leaves, thick flesh, and dark brown or dark brown caps. , the handle is thick, slightly longer, the fruiting temperature is 14-26℃, the optimum is 18-23℃, the bacterial age is more than 60 days, the suitable inoculation period is 2-4 months, the fruiting period is 5-11 months, the low temperature in winter is not suitable for fruiting , suitable for selling fresh mushrooms or dehydrating and drying them.

(2) Key cultivation technologies

① Choose a reasonable culture material formula. The culture material requires sufficient nutrients and a suitable carbon-nitrogen ratio. In some areas, 15%-20% cottonseed hulls and 2%-3% corn flour are added to the formula.

② Carry out puncture ventilation during the mycelial growth stage. When the mushroom inoculation port does not need to be sealed with paraffin or tape, the holes should be punctured and ventilated twice. The total number of punctures is 50-60, starting with the fewest. many. Punctures are combined with scattered piles to enhance ventilation and cooling.

③About 10 days before the temperature is suitable for mushrooming, the weather changes with the daily maximum temperature of about 25℃. Wait until the mushroom wood has partially changed color, the mushroom wood is elastic when you hold it, and the white nodules are soft and red. Take off the bag.

④ After taking off the bag, moisturize to promote color change, and then widen the temperature difference to promote budding.

(3) Prevention of miscellaneous bacteria and insect pests

With high temperatures and high humidity in summer, miscellaneous bacteria and insect pests mainly occur in the mushroom management stage after bag removal. Specific measures include: For environmental sanitation and disinfection of mushroom sheds, master the appropriate unpacking time, lower the temperature of the mushroom shed, and strengthen ventilation and heat dissipation. If you find contamination from foreign bacteria, you can spray or paint it with sterilin or chlorpromethazine when there are no mushrooms growing. Pests can be controlled with pyrethroid pesticides.

3. Early-growing varieties planted in autumn

(1) Name, origin, and basic traits

At present, the main varieties used in production are: L82-2 , 856, L9612, 133, L62, L66, L26, Ct02, Shenxiang No. 2, etc. ①1.82-2, this variety is an early-growing, high-yielding variety jointly bred by the Edible Fungi Institute of the Shanghai Academy of Agricultural Sciences and the Edible Fungi Research Institute of Qingyuan County. Its fruiting bodies are round in shape, medium to large leaves, solitary or few. There are fir trees, the cap is dark brown, the stalk is thin, medium long, there are few deformed mushrooms, the mushroom quality is good, the mushrooming temperature is 8-22℃, the optimum is 14-19℃, the bacterial age is 60 days, the suitable inoculation period is July-September, the fruiting period is from October to May of the following year, and it is a multi-growing type in autumn and spring. Mycelium has strong stress resistance and is suitable for use in areas with different altitudes. It is suitable for dehydrating, drying and selling fresh mushrooms.

②865, this variety is an early-maturing, high-yielding variety introduced and screened by Fujian Sanming Food Industry Research Institute. Its flowers are round, with medium leaves, solitary or rarely fir-grown, with dark brown to yellowish brown caps and thick flesh. , the handle is slightly longer and thinner; the fruiting temperature is 8-22℃, the optimum is 14-18℃, the bacterial age is 55 days, the suitable inoculation period is July to September, the fruiting period is from September to May of the following year, starting from September -November and March-May of the following year are the most concentrated. It can be cultivated and used in general areas, but it is more ideal in high-altitude areas, suitable for fresh mushrooms and dehydrated dried products. ③L9612, this variety was introduced and screened by the Qingyuan County Edible Fungi Research Institute. It has round flowers, large leaves, thick mushroom flesh, dark brown to dark brown caps, sparse gills, short and thin stalks, high mushroom quality and high yield. High and stable; the fruiting temperature is 12-25°C, the optimum is 17-22°C, and the mushroom age is 55 days. However, when the mycelium is not mature enough, there are more deformed mushrooms out of the bag. The suitable inoculation period is June to September for fruiting. The period is from September to May of the following year, and the most mushrooms are produced in autumn and spring. This variety has strong resistance to stress and can be used in general areas. Suitable for fresh sales and dehydration and drying sales. ④133, is an early-growing high-yielding variety successfully bred by the Sanming Fungi Research Institute using cross-breeding methods. It has large fruiting bodies with large leaves, round flowers, thick fungus flesh, darker caps, short and thin stalks, and high yield. The mushroom quality is better; the fruiting temperature is 10-25℃, the optimum is 15-22℃, the bacterial age is 60 days, the suitable inoculation period is June to September, the fruiting period is from September to May of the next year, in autumn and spring. There is a peak period for mushroom production and it can be cultivated and applied in general areas. Mainly suitable for ordinary fresh mushrooms or dehydrated and dried sales. ⑤L62 is a high-yielding, early-maturing variety selected by Sanming Fungi Research Institute using hybrid breeding. Its fruiting body is medium in size, the flower shape is round, the cap is flat, yellowish brown or dark brown, and the stalk is short and thin; the fruiting temperature is 9-23 ℃, 14-20℃ is the optimum, the bacterial age is 65 days, the suitable inoculation period is June-September, and the fruiting period is September-April of the following year. It is an autumn-spring polyphyllous type and can adapt to general cultivation environments. It can be applied to Cultivation of common mushrooms is also an ideal variety for cultivating flower mushrooms, suitable for dehydration, drying and preservation for sale.

⑥L66, this variety was bred by the Sanming Fungi Research Institute using cross-breeding methods. It is an early-maturing, stable variety with medium-large fruiting leaves, rounded flowers, thick and firm flesh, dark brown to dark brown caps, and a thick stalk. , slightly longer, with better mushroom quality; the fruiting temperature is 10-23°C, the optimum is 14-20°C, the bacterial age is 65 days, the suitable inoculation period is 6-9 months, the fruiting period is 9-April of the following year, and it belongs to autumn and spring. Mushroom type. This variety has strong adaptability and can be cultivated and applied in general areas. It is suitable for fresh-keeping and sales, and is also suitable for dehydration and drying.

(2) Key cultivation techniques

① The production of early-growing varieties of mushroom wood for autumn planting is in the hot summer, so we must always pay attention to the cleanliness of the cultivation environment and follow the operating procedures. Sterilize and inoculate to improve the yield of inoculated products. ② When performing puncture ventilation of mushroom wood, pay attention to the temperature of the cultivation site. Puncture ventilation is not performed when the temperature reaches a maximum of 30°C. ③The transition of mushroom wood is arranged after the whole bag of shiitake mushroom mycelium is covered and the daily maximum temperature is lower than 25℃. When taking the mushrooms out of the bag, they need to be partially discolored, the mushrooms should be elastic when held in hand, the knob-like protrusions should be softened, and buds should appear on individual mushrooms. ④The unbagged mushroom wood is covered with a film to moisturize and promote the germination of aerial mycelium. Then the film is tilted to reduce humidity and promote the lodging of mycelium. Spray clean water to promote color change and increase the temperature and humidity difference to promote budding. In winter, the temperature in the shed should be raised as much as possible. After each mushroom bloom, the bacteria should be properly grown according to the condition of the mushroom sticks and replenished with water in a timely manner.

(3) Prevention of miscellaneous bacteria and insect pests

The focus of prevention of miscellaneous bacteria and pests is bacterial contamination during inoculation (mainly Neurospora, Trichoderma, Mucor), The smoldering fungi during the culture period, Trichoderma and Penicillium contamination after bag removal, and mushroom mosquitoes in the following spring. Preventive measures include: improving environmental sanitation, applying the new technology of "warming agent" to make mushroom wood, strictly aseptic inoculation, adding outer bags, strengthening ventilation after taking off the bags, and handling serious contamination in a timely manner. After bagging, Trichoderma contamination can be sprayed or painted with sterilin or chlorpromethazine, and mushroom mosquitoes can be fumigated and controlled with special mosquito coils.

4. Ground planting varieties

At present, the main varieties used in production are Cr04, L33, L26, and CrO2.

(1) Name, origin and basic characteristics

①Cr04 (see spring-planted and summer-growing varieties).

②L33 (see early-growing varieties planted in autumn).

③L26, this variety was introduced and screened by Sanming Fungi Research Institute of Fujian Province. Its fruiting bodies are round in shape, with medium and large leaves, thick flesh, dark brown or tan caps, and few scales or Cilia, short and thin stipe, high yield, high mushroom quality; fruiting temperature is 10-25°C, optimal 18-22°C, bacterial age is 70 days, suitable inoculation period is from January to April, fruiting period is from April to December . This variety has strong stress resistance and wide adaptability. It is suitable for cultivation and application in various mushroom areas, especially in mid- and high-altitude areas. It is an excellent variety for mulching soil. It is also used for autumn planting. It is mainly suitable for fresh mushroom sales and dehydration and drying.

CrO2 is an early-maturing, high-yielding variety selected by the Fujian Sanming Fungi Research Institute using hybrid breeding. Its fruiting bodies have medium leaves, rounded flowers, solitary or rare firs, medium flesh thickness, and caps. Yellowish brown to dark brown, with short and thin stalks. In the later stage, the mushrooms are relatively small and the flesh is thin. The fruiting temperature is 10-28℃, the optimum is 14-20℃. The bacterial age is 60 days. The suitable inoculation period is January to April. , the fruiting period is from April to December, suitable for ground planting, and can also be used as an early-growing variety for autumn planting. It has strong stress resistance and wide adaptability, and can be cultivated and applied in various places. It is suitable for fresh mushrooms, dehydration and drying sales, and is also suitable for canning.

(2) Key cultivation techniques

① Prepare reasonable culture materials. Generally, 3%-5% corn flour and appropriate amounts of potassium dihydrogen phosphate and magnesium sulfate are added to the culture. etc., and increase wheat bran appropriately.

②Choose a good mushroom production site and build a mushroom shed with the best shade. The site requires sufficient water, little sunshine, low water temperature, convenient drainage and irrigation, no termites, and there should be no direct sunlight in the shed.

③ Disinfect, sterilize and kill insects on the border surface and covering soil 7-10 days before covering with soil. Disinfection methods include spreading lime, spraying formalin and fumigation with aerosol disinfection box, etc. Dichlorvos spray and fumigation are generally used.

④ During the culture period, 1-2 punches are required depending on the bacterial growth, and the total number of punches is 50-60 holes.

⑤ Remove the bags and cover the soil at the right time. The period of removing the bags and covering the soil is 50-100 days after inoculation (the bacteria that were inoculated early are slower and the bacteria should be longer). When the mushrooms have partially changed color, the mushroom sticks in your hand are elastic, and the knob-like protrusions have become soft, it is the right time to remove the bags and cover them with soil. You must not cover them with soil when a large number of mushroom buds have already formed.

⑥Scientific mushroom management: The key is to cool down, ventilate, and spray water to moisturize. 2-3 days after covering with soil, cover with film to moisturize and promote color change, and then leave the film alone. However, it is forbidden to rain on the mushrooms during the entire fruiting period. After each mushroom tide, stop spraying water for one week, and then increase the water level in the ditch to replenish the mushrooms in time.

(3) Prevention of miscellaneous bacteria and insect pests

The focus of prevention of miscellaneous bacteria and insect pests is Trichoderma after unpacking, while insect pests include mushroom mosquitoes, springtails, slugs, etc. Preventive measures: Separately cover locally contaminated mushroom wood and good mushroom wood with soil to prevent infection, improve the environmental sanitation of the mushroom shed, conduct comprehensive and thorough disinfection and pest control work on the border surface and covering soil, and improve the shading and protection of the mushroom shed. Ventilation all around prevents rain from raining on the mushroom wood.

If any contamination by bacteria is found, you can spray or paint it with sterilin, chlorpromethazine, etc. If there is any insect damage, you can use pyrethroid pesticides to spray the entire mushroom shed and its surroundings.