How can you improve the quality of white king oyster mushroom (Pleurotus nebrodensis) cultivation?
How can you improve the quality of white king oyster mushroom cultivation? Please explain the methods. The white king oyster mushroom is extremely sensitive to temperature. Its mycelium tolerates a wide temperature range and can survive at 4-37°C, with 23-28°C being optimal. The fruiting temperature range is 0-25°C. In the early growth stage, the primordium stage is best at 8-13°C, and in the later stage the young mushrooms grow best at 1...
How can you improve the quality of white king oyster mushroom cultivation? Please explain the methods.
The white king oyster mushroom is extremely sensitive to temperature. Its mycelium tolerates a wide temperature range and can survive at 4-37°C, with 23-28°C being optimal. The fruiting temperature range is 0-25°C. In the early growth stage, the primordium stage is best at 8-13°C, and in the later stage the young mushrooms grow best at 15°C.
The mycelium of the white king oyster mushroom requires a fairly long post-ripening stage before it reaches physiological maturity. That is to say, after the substrate bags are fully colonized with mycelium, they must go through a mycelial post-ripening period before they can fruit. Depending on the strain characteristics, this stage generally takes about 30-60 days, and some strains even take up to 80 days. Artificial control measures can greatly shorten the post-ripening period. The basic approach is: first adjust the temperature to around 30°C to allow the mycelium to fully develop, then lower the temperature (move the substrate bags into a low-temperature cold storage) and keep them at 0-10°C for about 15 days, causing the mycelium to form self-protection under relatively unfavorable conditions, thereby accelerating its reproductive process.
When the substrate bags are whiter than before and feel firm with strong elasticity, they can be moved out of the cold storage and placed in a plastic greenhouse. Try to raise the greenhouse temperature and increase humidity, provide an appropriate amount of strong light stimulation and greater ventilation. After about a week, a slightly yellow bacterial liquid appears at the inoculation block. After that, lower the temperature as much as possible and wait for primordia to form. This period is generally around mid-November, and the greenhouse temperature should be kept below 15°C. Cover the straw mats well, strengthen ventilation in the morning, evening and at night, and at the same time increase ground watering and overhead spraying. Only 1-2 days of short-term exposure below 10°C is needed, and the mushroom primordia will form quickly.
Generally, each fruiting surface has only 1-3 mushroom primordia. Before they complete differentiation, thin them out, keeping only 1, and under conventional conditions you can produce high-quality mushrooms that are large, uniform, well-formed and white. This can effectively increase the marketable rate; the average individual weight is around 200 grams, and the marketable rate is nearly 100%.
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