A Detailed Guide to Pleurotus pulmonarius Cultivation Techniques and Management Methods
Pleurotus pulmonarius, also known as the small oyster mushroom or little flat mushroom, is, just as its name suggests, small in size and graceful in form. Its texture is crisp and tender, its flavor is fresh and delicious with a distinctive taste, and it is a high-protein, low-fat nutritional food, earning it the laudatory title of "MSG mushroom." Let's take a look at its cultivation techniques below.
1. Preparing the culture substrate
Pleurotus pulmonarius generally uses materials such as sawdust, rice straw and cottonseed hulls to make the culture substrate, as practical production has shown. Using the shiitake mushroom formula for cultivation can achieve high yields, but the cultivation time is too long and the cultivation cost is relatively high, so replacing it with sawdust and rice straw can also achieve high yields while shortening the cultivation time somewhat. Here are one or two common substrate formulas: (1) sawdust 60%, cottonseed hulls 15%, rice straw 15%, wheat bran 10%; (2) sawdust 30%, cottonseed hulls 30%, rice straw 30%, wheat bran 10%.
2. Bagging and sterilization
After mixing the culture substrate according to the formula, it can be bagged in specialized edible fungus cultivation bags. If dry material is bagged, use 250-350 grams, while if wet material is used, 500-600 grams can be bagged. After bagging, seal the bag openings well and prepare to begin high-temperature sterilization. Steam sterilization is generally used, requiring 0.103 MPa and a temperature of 121 degrees, sterilizing for 2 hours under these conditions, while if sterilizing under normal pressure, it must be maintained for 12-24 hours. After sterilization, unload the bags to cool.
3. Inoculation and mycelial growth
After sterilization, inoculation with spawn can be carried out. Inoculation must be done in a professional inoculation room, requiring a darker, sterile environment, and personnel entering must undergo disinfection and sterilization treatment to avoid inoculation failure. After inoculation, the bags can be transferred to the culture room for mycelial growth. During the first three days of mycelial growth, the temperature must be maintained between 24-26 degrees so that the spawn becomes established in the culture substrate. After the fourth day, as the mycelium grows in the bags, metabolism generates heat, so at this point the temperature of the culture room should be lowered by 2-3 degrees. Mycelium does not need any light during growth and development, so the culture room is kept in a relatively dark environment. Ventilation should be strengthened to increase oxygen, to avoid high carbon dioxide concentrations causing oxygen deprivation of the mycelium. Humidity should be maintained between 60%-70%; if too high, strengthen ventilation to reduce humidity, and if too low, increase humidity by spraying a fine mist of water. Generally, after about 25-35 days of inoculation, the mycelium will fill the entire bag, and at this point fruiting management can begin.
4. Fruiting management
After the mycelium has matured, the bags can be moved into a shed for cultivation. When placing them, arrange the bags on shelves or stack them in a wall-style overlap on the ground, and open the bag openings to let oxygen enter the bags. At the same time, cover with film during the day and uncover it at night. In this way, artificially increase the day-night temperature difference by about 10 degrees to stimulate growth, and at this point bright light is also needed to promote the formation of fruiting bodies. During the fruiting period, the temperature is best controlled between 18-22 degrees; if too high, find a way to cool it down, and if too low, find a way to warm it up, while keeping the shed humidity between 85-95%, so that fruiting can proceed safely.
The above are the cultivation techniques for Pleurotus pulmonarius. We hope this helps you. To learn more about edible fungus cultivation knowledge, please stay tuned to us.