Cultivation and Management Methods for Getting More Flushes of King Oyster Mushroom in Spring
Control the environment and try to keep the ambient temperature within the growth range. The growth temperature of king oyster mushroom (Pleurotus eryngii) is 6°C to 25°C. At 6°C to 15°C, the fruiting body grows slowly, but its tissue is dense and its color is attractive, so high-quality mushrooms can be produced. Bud-stage management 1. Increase ventilation Increase ventilation to promote cap growth and inhibit stipe growth...
Control the environment and try to keep the ambient temperature within the growth range. The growth temperature of king oyster mushroom (Pleurotus eryngii) is 6°C to 25°C. At 6°C to 15°C, the fruiting body grows slowly, but its tissue is dense and its color is attractive, so high-quality mushrooms can be produced.
Bud-stage management 1. Increase ventilation Increase ventilation to promote cap growth and inhibit stipe growth. 2. Reduce water use Too much water during the fruiting stage will cause darker streaks or cracks on the surface of the fruiting body, thus affecting quality.
Harvest appropriately early Harvesting 3 to 5 days early can maintain the whiteness of the fruiting body and prevent it from turning yellow during storage and transport after harvest, which would affect quality.
Harvest standard The fruiting bodies of king oyster mushroom are best harvested when they are 70% mature. At this time, the fruiting body looks dense and feels elastic, the edge of the cap is incurved and hemispherical, and the gills have not yet formed. Harvesting when the cap is flat, the gills have formed and the mushroom is close to full maturity will reduce quality and shorten storage life.
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