How to prevent deformity in winter oyster mushrooms? These measures must be mastered

1. Blue mushroom: During the growth of the fruiting body, a blue halo forms at the edge of the cap, and even the entire fruiting body turns blue-black, without fading until harvest.

Preventive measures: For warming measures, methods such as sunlight, heating, and electric heating are preferable. If burning wood or coal is used for warming, closed heat-transfer and smoke-exhaust pipes should be installed, and it is not advisable to build a stove directly in the mushroom house.

2. Big-foot mushroom: After the primordium forms, the differentiation and development speed of the cap is inconsistent, showing only the stipe growing, thick at the bottom and thin at the top, with no mushroom umbrella growing; the diameter of the cap is smaller than the diameter of the stipe, forming a big-foot deformity. The stipe of this kind of mushroom is relatively hard in texture and has low commercial value.

Preventive measures: Do a good job of ventilation and reasonable watering. Even in continuous low-temperature weather, during the fruiting period, ventilation should be carried out for a short time during the period of the day when the temperature is relatively high, and watering should be frequent, but do not water too heavily at one time.

3. Tumor-cap mushroom: Tumor-like or granular protrusions appear on the surface of the cap, which is called blistering or wrinkling inside the mushroom house, and the fruiting body shows slow growth. In severe cases, the cap becomes rigid and shrinks, and the fruiting body stops growing.

Preventive measures: When cultivating oyster mushrooms in winter, it is necessary to clearly understand the minimum temperature that the fruiting body of the cultivated variety can tolerate for normal growth and development, do a good job of heat preservation and warming measures, and control the temperature of the mushroom bed. When adopting variable-temperature stimulation measures, they should also be controlled within the suitable temperature range for fruiting body development, and the cooling process should not last too long. Generally, medium-temperature varieties should be controlled above 8°C, and low-temperature varieties should be controlled above 0°C.