How to Prevent Deformed Oyster Mushrooms? Detailed Practical Measures

During oyster mushroom production, inadequate management measures and unsuitable environmental conditions often easily lead to the formation of deformed mushrooms. In production, the causes of deformed mushroom formation should be identified, and effective prevention and control measures should be taken.

1. Spherical or flask-shaped: The stipe of the oyster mushroom is spherical or flask-shaped, the surface is uneven or twisted into a wavy shape, the cap cannot form, with only a very small point or obvious icicle-like stripes; this is caused by viral infection. It should be prevented and controlled by spraying or smearing Virus K, Virus A, or Xiao Jun Ling.

2. Cauliflower-shaped: The primordia of the oyster mushroom fruiting body continuously enlarge, and the small stipes branch strongly, forming a hemispherical shape like a cauliflower. This is caused by excessively high carbon dioxide concentration and air humidity close to saturation in the cultivation environment. Ventilation should be strengthened to reduce carbon dioxide concentration and air humidity.

3. Coral-shaped: The stipe of the oyster mushroom does not thicken or does not form a cap and continues to branch repeatedly, resulting in a coral-like shape with pale mottled color. This is caused by excessively high carbon dioxide concentration and too weak light. Ventilation should be strengthened and lighting conditions improved.

4. Bean sprout-shaped: The stipe of the oyster mushroom is slender, and the cap is extremely small or absent. This is caused by too low a temperature and too long a duration when the cap is forming. Therefore, during the cap formation stage, if low temperatures of around 0 degrees occur, measures should be taken to increase temperature and keep warm.

5. Thick stipe: The stipe of the oyster mushroom is thick and long, showing a dropsical appearance, and the cap is deformed, very small or absent. This is caused by high temperature, relatively strong light, and excessively high carbon dioxide concentration during the differentiation stage of the oyster mushroom fruiting body, which interferes with material metabolism and causes excessive growth. Ventilation should be carried out to lower the temperature and improve lighting conditions.

6. Shriveled and dried mushroom body: The oyster mushroom grows weakly, the fruiting body is yellowish-white or pale yellowish-brown, and the mushroom body shrinks and dries from top to bottom. This is caused by lack of water in the substrate or excessively low air humidity. The substrate should be replenished with water in a timely manner.

7. Irregular shape: After the flat-cut primordia of the oyster mushroom form, they do not differentiate to form stipes and caps, but instead grow into irregular mushroom masses; in the later stage, the caps twist and crack, exposing the mushroom flesh. This is caused by excessive use of pesticides such as dichlorvos and fenvalerate. Pesticides should be used sparingly or not at all.