Trichoderma pleurotum

High temperature enhances the ability of Trichoderma asperellum to infect Pleurotus ostreatus mycelia

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Researchers discovered that summer heat makes oyster mushroom crops more vulnerable to green mold disease caused by a fungus called Trichoderma asperellum. When exposed to high temperatures (36°C), the pathogenic fungus becomes more aggressive by producing more spores, germinating faster, and generating molecules like hydrogen peroxide that damage the mushroom mycelia. Meanwhile, the oyster mushroom itself becomes more susceptible to infection at these higher temperatures, explaining why green mold outbreaks are so common during hot summer months in mushroom farms.

Molecular Markers for Detecting a Wide Range of Trichoderma spp. That Might Potentially Cause Green Mold in Pleurotus eryngii

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This research developed a new molecular testing method to detect harmful fungi that cause green mold disease in commercially grown king oyster mushrooms. The test can identify multiple species of the fungus Trichoderma that damage mushroom crops, even at very low levels of contamination. Impacts on everyday life: – Helps mushroom farmers detect contamination earlier, leading to better crop protection – Could result in more stable mushroom supplies and pricing for consumers – Reduces crop losses and food waste in commercial mushroom production – Enables more efficient and targeted use of disease control measures – Supports sustainable cultivation of nutritious specialty mushrooms

Fungal Species: Trichoderma pleurotum

High temperature enhances the ability of Trichoderma asperellum to infect Pleurotus ostreatus mycelia

Molecular Markers for Detecting a Wide Range of Trichoderma spp. That Might Potentially Cause Green Mold in Pleurotus eryngii