蘑菇的生产同农作物一样,在整个生长期都会受到各种病害及杂菌的危害。蘑菇素有“长寿食品”的美誉,过去防治这些病害及杂菌大都依赖于化学农药,因而不利于人体的健康,而采用生态学方法比用化学防治具有更多的优越性。本文着重谈谈通过控制温度和湿度的方法,利用蘑菇培养中复杂的微生物相互作用,达到控制多种霉菌、细菌、放线菌、病毒和线虫寄生物等危害的目的。 Like mushrooms, mushrooms are harmed by various diseases and bacteria throughout the growing season. Mushrooms known as “longevity food” in the world, in the past to prevent these diseases and bacteria are mostly dependent on chemical pesticides, which is not conducive to human health, and the use of ecological methods than with chemical control has more advantages. This article focuses on the control of temperature and humidity, the use of mushrooms in the complex microbial interactions to control a variety of mold, bacteria, actinomycetes, viruses and nematodes and other harmful objects.