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Why are oyster mushrooms growing poorly? The reasons are here
Some oyster mushroom growers wrote in saying that the oyster mushrooms they cultivated were not growing as well as they had hoped, and they wanted to know where exactly the problem lies. Below is an analysis and a few reminders regarding some problems commonly seen in cultivation: The first reason may be that the ambient temperature and the substrate temperature are unsuitable. Being above or below the fruiting temperature range of the cultivated variety will both lead to the phenomenon of no fruiting, or of no normal fruiting after the first flush has been harvested and the crop turns to the next flush. The second reason is poor ventilation in the mushroom shed. Poor oxygen supply and excessively high carbon dioxide concentration are both unfavorable to fruiting; when oxygen is severely lacking, large numbers of mushroom
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What causes poor growth in oyster mushrooms?
Some oyster mushroom growers wrote in saying that the oyster mushrooms they cultivated were not growing as well as they had hoped, and they wanted to understand where the problem actually lies. Below is a few points of analysis and reminders regarding some problems commonly seen in cultivation: The first cause may be that the ambient temperature and the substrate temperature are not right. Being higher or lower than the fruiting temperature range of the variety being grown will both produce the phenomenon of no fruiting, or of no longer fruiting normally after the first flush has finished and the crop turns to the next flush. The second cause is poor ventilation in the mushroom shed. Poor oxygen supply and excessively high carbon dioxide concentration are both unfavorable to fruiting, and when oxygen is severely lacking, it will cause large
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How Do You Assess the Quality of Edible Mushroom Spawn? Practical Methods to Help You Tell Good from Poor
The quality of edible mushroom spawn directly affects the success or failure of production and the level of yield. Therefore, assessing the quality of edible mushroom spawn is crucial for growers. 1. Direct visual observation and assessment. In appearance, if the mycelium is dense white, thick and strong, and elastic, it has strong vitality; if the spawn mycelium has shrunk, is dry and lacking in color, or the mycelium has autolyzed and produced a large amount of reddish-brown liquid, then its vitality has already weakened and it should no longer be used; if wood-block spawn remains hard and solid, it is spawn with strong vitality, but if the wood blocks have become softened and loose, then it has aged and is not
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