{"id":769,"date":"2012-04-20T12:06:32","date_gmt":"2012-04-20T12:06:32","guid":{"rendered":"https:\/\/mb.staging.nhp.cloud\/tips\/soft-rot\/"},"modified":"2012-04-20T12:06:32","modified_gmt":"2012-04-20T12:06:32","slug":"soft-rot","status":"publish","type":"tips","link":"https:\/\/mushroombusiness.com\/nl\/tips\/soft-rot\/","title":{"rendered":"Soft rot"},"content":{"rendered":"<p class=\"MsoNormal\"><span lang=\"EN-GB\">Soft rot is a bacterial disease. The bacteria identified with this disease are Janthinobacterium agaricidamnosum sp and Burkholderia gladioli pv Agaricicola. Infected mushrooms first display a few light patches which rapidly spread. Within 48 hours the mushroom is a slimy mass. This problem can occur in the growing room but also post-harvest. <\/span><\/p>\n<p class=\"MsoNormal\"><span lang=\"EN-GB\"><br \/>It is very difficult to trace the source of the infection. Once infection is present on a farm, preventing further spread is a priority. Pickers containers harvesting equipment and machines can all spread the infection on the farm. Insects are also a major infection vector. <\/span><\/p>\n<p class=\"MsoNormal\"><span lang=\"EN-GB\"><br \/>Tackling the problem with chemical agents is virtually impossible. Scrupulous hygiene is essential paying particular attention to disinfecting materials that are used more than once (buckets\/containers etc).<\/span><\/p>\n<p class=\"MsoNormal\"><span lang=\"EN-GB\"><br \/>The climate also influences these bacteria. Higher temperatures and higher RH both encourage bacterial growth. Good evaporation is a key word here RH below 85% and a lower temperature greatly inhibit bacterial growth.<\/span><\/p>\n<p class=\"MsoNormal\"><em><br \/>Mark den Ouden, C point<\/em><\/p>\n","protected":false},"featured_media":0,"template":"","class_list":["post-769","tips","type-tips","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Soft rot - Mushroombusiness<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mushroombusiness.com\/nl\/tips\/soft-rot\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Soft rot - Mushroombusiness\" \/>\n<meta property=\"og:description\" content=\"Soft rot is a bacterial disease. The bacteria identified with this disease are Janthinobacterium agaricidamnosum sp and Burkholderia gladioli pv Agaricicola. Infected mushrooms first display a few light patches which rapidly spread. Within 48 hours the mushroom is a slimy mass. This problem can occur in the growing room but also post-harvest. 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