Evaluation of the antibacterial potential of ecological basic substances in mushroom cultivation

White button mushrooms, Agaricus bisporus, is susceptible to several pathogenic microorganisms, including Pseudomonas tolaasii, which causes brown blotch disease. The disease is devastating and results in severe loss of cultivated mushrooms. For this reason, the study was undertaken of the effect of two biological basic substances (EC 1107/2009) – hydrogen peroxide and wine vinegar, on the reduction of brown bacterial blotch. The preparations were evaluated in laboratory and cultivation conditions. High bactericidal and bacteriostatic activity of the tested basic substances was demonstrated in laboratory conditions. In a crop experiment, the basic substances showed varying efficacy in reducing brown blotch depending on the inoculum concentration and the substances concentrations. The limiting effect of hydrogen peroxide and wine vinegar on the development of brown bacterial blotch in the second flush of fruiting bodies was shown. It can be concluded that the use of hydrogen peroxide and wine vinegar to reduce bacterial diseases of mushrooms can be an alternative to other chemical protection methods