Key Cultivation Techniques and Market Prospects for Oyster Mushrooms (Pleurotus pulmonarius)

The oyster mushroom (Pleurotus pulmonarius) has plump, tender flesh, a delicious flavor, and rich nutrition. It is one of the large fungi beloved by people, with the effects and functions of lowering blood pressure and soothing the meridians and invigorating collateral flow. So how are oyster mushrooms cultivated? What are the market prospects? What are the key cultivation techniques for oyster mushrooms?

1. What are the market prospects for oyster mushroom cultivation?

The oyster mushroom is a new mushroom variety introduced from Taiwan, China, with extremely high nutritional value and market demand exceeding supply. Each “oyster mushroom” greenhouse covers about 2.5 mu; on rows of racks inside the greenhouse, dense mushroom bags are stacked into a spectacular “battle formation”; each greenhouse holds 100,000-110,000 mushroom bags. The “oyster mushroom,” which has only a single leaf-like cap, has extremely high harvesting requirements: it must be picked once it grows to about 3 cm, requiring large numbers of “workers” busy in 24-hour shifts, and it is immediately sent away by refrigerated truck, either for deep processing or to large supermarkets.

Because of its unique nutritional value, the oyster mushroom has long been a delicious yet inexpensive high-grade dish on people's dining tables. Thanks to its exceptional disease-resistance and health-preserving functions, the oyster mushroom has become a hot commodity in the vegetable market. In the vegetable market, one jin of oyster mushrooms can sell for 11 yuan, showing remarkable economic value. If deep processing is carried out to make various semi-finished products, the economic benefit would double, and one jin could sell for around 20 yuan. If it can be grown on a large scale, it will surely become another powerful tool for farmers to increase their income.

2. What are the key cultivation techniques for oyster mushrooms?

1. Cultivation season

The oyster mushroom is a edible fungus of the medium-to-high temperature type. Based on the characteristics of the oyster mushroom fruiting at medium temperatures and forming fruit bodies under variable temperatures, the cultivation season is generally set so that during the bag inoculation stage the local temperature does not exceed 28°C, and after inoculation, following about 35 days of cultivation, the fruiting stage is entered when the local temperature is not lower than 12°C. Based on this characteristic, oyster mushroom production is best scheduled for late spring to early summer, or late summer to early autumn. Each region can appropriately advance or delay according to its own climate and differences in altitude.

2. Substrate preparation

Formula 1: sawdust 60%, cottonseed hull 15%, rice straw 15%, wheat bran 10%.

Formula 2: sawdust 80%, wheat bran 18%, gypsum 1%, sucrose 1%.

Formula 3: sawdust 59%, cottonseed hull 30%, wheat bran 10%, gypsum 1%.

Formula 4: sawdust 30%, cottonseed hull 30%, rice straw 30%, wheat bran 10%.

The sawdust must first be sifted to remove wood chunks and wood chips to prevent puncturing the plastic bags. The rice straw is cut with a special machine into 3-4 cm lengths and soaked in lime water at pH 11 for 48 hours, then removed, rinsed with water to bring the pH down to about 7, and then drained of excess water. The cottonseed hull and wheat bran are best sun-dried for one day before use. Formula 4 has a relatively low C/N ratio, so the sterility requirements at inoculation are higher.

3. Bagging and sterilization

Using bagged substrate sterilization can cause physical changes in the structure of lignin and cellulose, which is beneficial for the mycelium to decompose, absorb and utilize, and can shorten the flush transition period.

The cultivation bags are plastic bags with specifications of 17 cm×33 cm or 18 cm×35 cm, and the film thickness is best at 4-5 silk (0.04-0.05 mm). Each bag holds 250-350 g of dry material or 500-600 g wet weight. The bag opening can be sealed with a plastic collar and cotton plug, or tied off with yarn.

After bagging, promptly place in the sterilizer for sterilization. High-pressure sterilization requires 0.103 MPa, steam temperature 121°C, maintained for 1.5-2 hours. For atmospheric-pressure sterilization, in new mushroom areas, after reaching 100°C, maintain for 10-12 hours; in old mushroom areas, 16-20 hours; after meeting the standard, unload the bags to cool.

4. Spawn running management

 After inoculation, the bags are moved into the culture room for spawn running. For the first 3 days, the temperature in the culture room is controlled at 24-26°C to promote germination and colonization of the spawn. From the 4th day onward, as the mycelium metabolism inside the bags accelerates and the temperature inside the bags rises, the culture room temperature should be adjusted to 22-23°C.

During the mycelial development stage, no light exposure is needed. Indoor air should remain circulating, and indoor humidity is best controlled at 60-70% (60%-65%). Generally, about 35 days after inoculation (25-30 days), the mycelium fills the bags.

After the mycelium fills the bags, leave them in the spawn running room for about another 7 days until physiological maturity is reached, and then fruiting management can begin.

5. Fruiting management

After the bags reach physiological maturity, move them into the mushroom shed, place them on racks or stack them in a wall-style arrangement on the ground. Then remove the plugs or untie the strings and open the bag mouths to let oxygen enter the bags.

At the same time, cover with film during the day and uncover it at midnight to artificially create a temperature difference stimulus of 8-12°C. Units with cold storage facilities can move the bags into a 2-4°C cold storage for stimulation for 10-12 hours, and then move them into the mushroom shed, stack the bags and induce fruiting.

During the fruiting stage, the mushroom shed should provide 300-500 lux of light intensity to promote primordium differentiation and fruit body formation. During the mushroom-growing period, the temperature is best controlled between 18-22°C.

If the winter temperature is below 15°C, mushroom buds are difficult to form, so heating should be applied to force budding; for spring cultivation with early summer fruiting, when the temperature exceeds 25°C, measures such as adding shade above the mushroom shed and irrigating the furrows should be taken to lower the temperature. The amount of water sprayed should be controlled according to the growth rate of the mushrooms and whether the weather is clear or cloudy. After picking mushrooms each day, spray a mist of water once into the air and onto the surface of the bags.

At the same time, ensure ventilation and air exchange in the mushroom house, and keep the relative humidity of the air at 85-95%. Prevent excessive humidity and oxygen deficiency, which can cause the growth of contaminating bacteria and rotting of the mushrooms.