Detailed Explanation of Key Techniques for Cultivating Oyster Mushrooms Under Forest Canopy

I. Ensuring Spawn Quality To achieve high and stable yields of oyster mushrooms, it is important to master the correct spawn production process and ensure good spawn quality. The variety we selected is Pinggao No. 1. Practice has proven that good spawn can increase yield by more than 30% compared with poor spawn, and the mushrooms produced are robust with very few pest and disease problems.

II. Site Selection The fruiting site for high-temperature oyster mushrooms is a forest arched shed. The requirements are good ventilation and convenient drainage.

III. Spawn Bag Preparation The cooked-substrate bag method can be adopted; do not use raw-substrate cultivation. Cooked-substrate cultivation refers to a method in which the substrate is first sterilized at high temperature after being mixed, and then inoculated and incubated. This method is most suitable for cultivating high-temperature oyster mushrooms. Its advantages are that after high-temperature sterilization, the nutrients in the substrate are fully decomposed, making them easy for the mycelium to absorb and utilize; contaminating microorganisms are unlikely to occur during the incubation period; and the substrate temperature can also be well controlled. Use polypropylene spawn bags with a specification of 20 cm x 45 cm x 2.5-3 silk. The inoculation method is hole punching and cave inoculation.

IV. Incubation Management In summer, temperatures are high and incubation is difficult. Spawn bags should be arranged reasonably, bags should be turned and piles should be turned at the proper time, and aeration should be increased to supply oxygen, so as to control the incubation temperature and ambient temperature well. Spawn bags should all be arranged in a single layer, with a row spacing of more than 50 cm, leaving a small gap between bags. The incubation site should be shaded and well ventilated. When necessary, cool water can be sprayed on the spawn bags to lower the temperature, keeping the bag temperature from exceeding 32°C.

V. Fruiting Management After the spawn bags are fully colonized, when yellow droplets and primordia appear on the surface, they can be stacked for fruiting. The mushroom wall should be stacked in at most three layers, with a 2 cm gap between bags for heat dissipation, and separated between layers with small bamboo poles. Cultivation under soil covering in the forest: cut open 1/2 of the bag, with a spacing of 5-8 cm, cover with soil to 2/3, and keep the plastic collar at the bag opening to retain moisture and induce pinning; flat covering can also be used, with the bag completely removed, a slightly larger spacing, one heavy watering, then covering with 2-3 cm of granular, somewhat fine soil, and covering with film to retain moisture until the mycelium grows fully. A layer of wheat straw can also be covered to retain moisture, allow air movement, and produce cleaner mushrooms. When the shading effect is not ideal, a shade net or straw curtain can be set up. For cultivation in the forest, it is best to use a high-density north-south oriented forest land with little light and good ventilation, and a row spacing of 2.5-3 m is best.

Throughout the entire fruiting process, ventilation should be good. To ensure humidity, water should be sprayed frequently, 3-4 times a day, and the shed can be flooded with a large amount of water every few days to ensure the humidity required for the normal growth and development of the fruiting bodies. Mushroom primordia are sensitive to cold water in the young stage; the mushroom buds will "catch a cold" and retract, so care should be taken to ensure that the water temperature is consistent with the ambient temperature.

From inoculation to fruiting, high-temperature oyster mushrooms take a very short time. With normal management, they can fruit in just over twenty days, and the biological conversion rate can reach more than 150%.