{"id":761,"date":"2012-04-21T13:24:00","date_gmt":"2012-04-21T13:24:00","guid":{"rendered":"https:\/\/mb.staging.nhp.cloud\/tips\/trouble-getting-rid-of-bubble\/"},"modified":"2012-04-21T13:24:00","modified_gmt":"2012-04-21T13:24:00","slug":"trouble-getting-rid-of-bubble","status":"publish","type":"tips","link":"https:\/\/mushroombusiness.com\/nl\/tips\/trouble-getting-rid-of-bubble\/","title":{"rendered":"Trouble getting rid of bubble"},"content":{"rendered":"

Mycogone or bubble was a big troublemaker at the end of the summer and autumn on many mushroom growing farms. It was often impossible to pick third flushes and in a number of cases, second flushes were so badly affected that only partial harvest was possible. <\/p>\n

The growing room then has to be cooked out and the compost temperature kept at 70 degrees Celsius for a minimum of eight hours. If there are flies on the farm, it’s advisable to apply a short working insecticide in the growing room to prevent flies hiding away in nooks and crannies, only to infect the next or subsequent crops. Once a company has been infected via outside sources such as dust or flies, reinfection is very common. This reinfection is an important cause of an often months long persistent bubble infection.<\/span><\/p>\n


The problem is identifying the exact root of the problem. By observing and applying a series of stringent hygiene organisational and technical measures, it is possible to quickly eliminate bubble from the farm. Calling on an external specialist to run a thorough inspection of the company often highlights the weak links. <\/span><\/p>\n


Jos Hilkens, AdVisie ‘The mushroom cultivation advisors’
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