现在,绿色食品已经成为国民食品主流,但在实际生产中,菇农为了防治虫害而使用大量化学药物,从而使得蘑菇产品大量残留药物,既给消费者的健康埋下了隐患,也自堵了蘑菇产品进入市场尤其是进入国际市场的路径。那么,该如何对蘑菇虫害进行“绿色”防治呢?主要措施有二: Nowadays, green food has become the mainstream of national food. However, in actual production, mushroom farmers use a large amount of chemical drugs to prevent pests and make a large amount of residual medicine in mushroom products, which not only hides the hidden dangers of consumers’ health, but also self-blocks Mushroom products into the market, especially into the international market path. So, how to carry out “green” control of mushroom pests? There are two main measures: