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How can you ensure a good mushroom harvest in the later stages of oyster mushroom cultivation?

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There are many varieties of oyster mushrooms, and according to their fruiting temperature they are divided into four major categories, namely high-temperature type, wide-temperature type, medium-temperature type and low-temperature type. Oyster mushrooms cultivated in spring are generally of the wide-temperature type and high-temperature type; the fruiting temperature of wide-temperature varieties is 2-30°C, and that of high-temperature varieties is 10-32°C. In production, although the temperature meets the fruiting requirements, oyster mushrooms generally produce few mushrooms in the later stages, and the quality is also poor. In fact, if the later-stage management of spring-cultivated oyster mushrooms is strengthened, they can still produce as many good mushrooms as in the early stage. 1. Soaking. For spring-cultivated oyster mushroom bags, after 2-3 flushes of fruiting, the

There are many varieties of oyster mushrooms, and according to their fruiting temperature they are divided into four major categories, namely high-temperature type, wide-temperature type, medium-temperature type and low-temperature type. Oyster mushrooms cultivated in spring are generally of the wide-temperature type and high-temperature type; the fruiting temperature of wide-temperature varieties is 2-30°C, and that of high-temperature varieties is 10-32°C. In production, although the temperature meets the fruiting requirements, oyster mushrooms generally produce few mushrooms in the later stages, and the quality is also poor. In fact, if the later-stage management of spring-cultivated oyster mushrooms is strengthened, they can still produce as many good mushrooms as in the early stage.

1. Soaking. For spring-cultivated oyster mushroom bags, after 2-3 flushes of fruiting, the water in the bags is lost, the substrate shrinks and dries out, and they cannot produce mushrooms or only produce a small number of small mushrooms that do not grow large. At this point, soaking can be carried out. Dig a mud pit beside the mushroom yard, arrange 3-4 layers of mushroom bags inside, press down with wooden boards or bamboo boards, then place heavy objects on top and pour water into the pit so that the mushroom bags are soaked in water for 2-3 days. A small amount of compound fertilizer can also be added to the water to increase the nutrients in the mushroom bags. With water and nutrients replenished, oyster mushrooms can continue to produce good mushrooms in the later stages.

2. Casing with soil. Since the air temperature gradually rises during the later fruiting stage, even exceeding the upper limit of the temperature for oyster mushrooms, failure to fruit or mushroom death often occurs. At this point, casing with soil can be carried out to lower the temperature and ensure fruiting. The temperature of the soil is generally 5-10°C lower than the air temperature. The film can be removed from the oyster mushroom bags, and they can be neatly arranged in a mud raised bed, covered with 5-8 cm of soil. Note that during the first 3 days after casing with soil, water must be applied 3 times a day, and each watering must soak through.

3. Pest and disease control. As the air temperature rises, disease damage becomes more serious, and comprehensive control should be carried out in a timely manner. 1. Clean up the environmental sanitation inside and outside the mushroom yard in a timely manner. 2. Every other week, spray the outer perimeter of the mushroom yard once with 800-fold trichlorfon dilution to reduce insect sources. 3. In the mushroom yard when there are no mushrooms, spray with 800-fold dichlorvos and 500-fold carbendazim solution, but no chemicals may be used when there are mushroom primordia and mushroom bodies.

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