Fast-Track High-Yield Cultivation Techniques for Oyster Mushrooms in the Hot Season

High temperatures are extremely detrimental to the normal growth and high yield of oyster mushrooms. If conventional cultivation methods are still used, not only will the cost of oyster mushrooms be high, but the yield will also be low. However, if fast-track high-yield cultivation techniques are adopted, high yield and high efficiency can be achieved. Summarizing our years of experience, fast-track high-yield cultivation of oyster mushrooms in the hot season mainly involves the following key points:

Selecting suitable spawn There are many varieties of oyster mushrooms. Pure high-temperature-type varieties have poorer quality, so it is advisable to choose wide-temperature-type varieties that are relatively tolerant of high temperatures, such as Suping, Aikang 558, Xide 33, Yaguang No. 1, as well as Gaoping No. 1, Sanxia No. 13, Taohong oyster mushroom, Meimei Hong oyster mushroom, etc. These varieties can fruit normally within a temperature range of 15-36°C.

Use scientific formulas Here are two good formulas for reference. Formula 1: cottonseed hulls 500 kg, @#@245@#@ wheat bran 40 kg, rice bran 30 kg, cornmeal 15 kg, fresh lime 15 kg, gypsum 15 kg, urea 3 kg, enzyme bacteria 1.5 kg, diammonium phosphate 4 kg, monopotassium phosphate 1.5 kg, magnesium sulfate 1.5 kg, Kemeijing 10 packets, natural pH. Formula 2: corncobs 500 kg, wheat bran 50 kg, soybean cake meal 15 kg, fresh lime 20 kg, gypsum 15 kg, urea 4 kg, enzyme bacteria 2 kg, magnesium sulfate 2 kg, diammonium phosphate 5 kg, monopotassium phosphate 2 kg, Kemeijing 10 packets, natural pH.

Pay attention to cultivation techniques

1. Exclusion-type oxygenated fermentation. The fruiting site should be chosen in a place with good ventilation, close to a water source, and with good shading. Use a semi-underground mushroom house or plastic greenhouse, with a thicker straw curtain covering the outer layer, to ensure good ventilation inside and outside the mushroom yard and try to lower the temperature inside the shed. First, thoroughly mix the substrate in a sunny place and spread it flat. After adding water at a material-to-water ratio of 1:1.5, turn and mix the material, then pile it up. The pile should be 1.2 m high and 1.5 m wide, and no covering is needed on top of the pile. Keep turning the material 5-6 times a day. After each turning, use a wooden stick about 5 cm in diameter to evenly punch holes all the way to the bottom at intervals of about 30 cm on the surface of the pile, to discharge harmful gases inside the material, so that the surrounding air can be replenished into the pile in time under pressure and meet the needs of aerobic microbial communities, and then use the biological heat generated by these microbial communities to kill pathogens and pests. After multiple turnings, the purpose of purifying and maturing the substrate is achieved.

Oxygenated rapid spawn running On a spawn bag with a diameter of 28 cm and a length of 50 cm, punch two symmetrical through holes with a diameter of 2 cm to supplement oxygen and discharge excess heat and waste gas from the bag. Long-term cultivation experience has proved that punching holes in this way can not only accelerate the growth of mycelium, but also avoid contamination by unwanted microorganisms caused by bag burning at high temperatures, ensuring rapid mycelial development and robust growth of mushroom buds.

Channel-type regular fruiting Because oxygen holes are punched in the spawn bag, after the dense mycelium grows out, it interweaves and seals the oxygen holes, thereby forming a mycelial column, and these holes can then serve as oxygen supply channels, thus promoting the rapid formation and growth of young mushrooms. To achieve regular fruiting and increase yield, it is also necessary to thin the buds in time. The requirement for bud thinning is to retain only the formation of mushroom buds at the holes, so that nutrients are concentrated and transported to the mushroom buds at the holes, promoting rapid growth and expansion of the mushroom buds, and at the same time enabling oyster mushrooms to run spawn and fruit quickly and regularly, which can both increase yield and improve quality.

Strengthen management measures

1. Choose good cultivation materials. Use fresh, non-moldy cottonseed hulls or corncobs and other raw materials as cultivation materials. Before mixing, expose the cultivation materials to sunlight for 1-2 days. Add carbendazim or other types of fungicides, and it is not advisable to add nutrient-rich auxiliary materials outside the formula. When mixing, control the amount of water added well, and do not make the water content too high. The raw materials must be fermented, and if pests are found during fermentation, spray an appropriate amount of insecticide in time. 2. Be skilled in mixing. On the day of mixing, the magnesium sulfate, monopotassium phosphate, and Kemeijing in the formula should be sprinkled and mixed together with the other raw materials at one time. However, the urea, diammonium phosphate, and enzyme bacteria in the formula should not be added that day; they should be sprinkled in and mixed evenly the next day. 3. Increase the amount of spawn. For raw-material cultivation of oyster mushrooms, the amount of spawn used is generally about 10%. When cultivating in the hot season, the amount of spawn used should be increased to 15%-20%. Taking advantage of a large amount of spawn can reduce opportunities for contamination by unwanted microorganisms, speed up spawn running, and increase cultivation yield. 4. Adjust temperature and humidity well. When cultivating oyster mushrooms in bags during hot periods, sometimes a large number of small mushroom buds die after fruiting. There are three main reasons: first, the temperature is too high. After the primordia of oyster mushrooms form, if the high temperature continues above 30°C, the caps will gradually wither, causing small mushrooms to die in large numbers; second, the humidity is too high or too low. After the young buds of oyster mushrooms form, if the relative air humidity in the mushroom room or shed is below 80%, the small mushrooms will wither and die due to lack of water. If water is sprayed too much during the expansion of the oyster mushroom fruiting bodies, they are also prone to edema, yellowing, and rotting, and are also susceptible to infection by pathogens and death; third, ventilation is poor. When the carbon dioxide concentration in the mushroom room or shed exceeds 0.5%, it is easy to form large-foot mushrooms as big as a fist or with thick stipes and small caps. Therefore, when cultivating oyster mushrooms at high temperatures, special attention should be paid to temperature and humidity. If the temperature is too high during fruiting, well water can be sprayed in the mushroom room to cool it down, and ventilation should be strengthened to ensure fresh air in the mushroom room (shed). When spraying water in the mushroom house, spray it on the ground and surrounding walls, and do not spray it directly onto the fruiting bodies of young mushrooms. At the same time, correctly control the amount of water sprayed. After budding, water should be sprayed 4-5 times a day, and each spraying should be done lightly, evenly, and finely, keeping the relative humidity at about 90%. 5. Place spawn bags skillfully. After inoculation, oyster mushroom spawn bags should be placed on the ground in a single layer. When the temperature exceeds 28°C, leave gaps between bags to prevent the material temperature from becoming too high and killing the mycelium. During spawn running, often observe the mycelial growth and turn the bags in time. To strengthen ventilation in the spawn-running room and prevent high temperature and high humidity, use fans or air conditioners to cool down when conditions permit.

Harvest and market at the right time During hot periods, oyster mushrooms should be harvested and marketed at the right time when they are 60%-80% mature, and marketed promptly @#@136@#@, in order to obtain a high price and high efficiency. It is not advisable to exceed 80% maturity. Timely picking of oyster mushroom fruiting bodies not only gives good quality and a high selling price, but also reduces unnecessary nutrient consumption, avoids spore formation, and is extremely beneficial for the next flush to turn quickly, fruit, grow rapidly, and achieve high yield.