How should white king oyster mushrooms be cultivated to produce high quality?
How do you grow high-quality white king oyster mushrooms? Here are the methods. To grow high-quality white king oyster mushrooms, you can refer to the following methods: white king oyster mushrooms are extremely sensitive to temperature. Their mycelium can tolerate a relatively 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 mushroom bud...
How do you grow high-quality white king oyster mushrooms? Here are the methods
To grow high-quality white king oyster mushrooms, you can refer to the following methods:
White king oyster mushrooms are extremely sensitive to temperature. Their mycelium can tolerate a relatively 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 mushroom bud stage is most suitable at 8-13°C, and in the later stage, young mushroom growth is most suitable at 15°C.
The mycelial growth of white king oyster mushrooms requires a fairly long maturation stage before the mycelium reaches physiological maturity. That is to say, after the mushroom bags are fully colonized with mycelium, they must go through a mycelial maturation period before fruiting. Depending on strain characteristics, the same below, this stage generally takes about 30-60 days, and some strains even take up to 80 days. Artificial regulation measures can greatly shorten the maturation period. The basic approach is: first adjust the temperature to about 30°C to allow the mycelium to fully develop, then lower the temperature (move the mushroom bags into low-temperature cold storage) and maintain them in a 0-10°C environment for about 15 days, causing the mycelium to form self-protection under relatively unfavorable conditions, thereby accelerating its reproductive process.
When the color of the mushroom bags becomes whiter than in the earlier stage, and they feel firmer and more elastic to the touch, they can be moved out of cold storage and placed in a plastic greenhouse. Try to raise the greenhouse temperature, increase humidity, provide an appropriate amount of strong light stimulation, and ensure greater ventilation. After about a week, a slightly yellow bacterial liquid appears at the inoculation block. After that, the temperature should be lowered as much as possible and wait for mushroom buds 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 mushroom buds will form quickly.
Generally, each fruiting surface has only 1-3 mushroom buds. Before they complete differentiation, thin the buds and keep only 1, and under conventional conditions, high-quality mushrooms that are large, uniform, well-shaped, and white can be grown. This measure can effectively increase the marketable rate. The average individual weight is generally around 200 grams, and the marketable rate is nearly 100%.
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