What are the key management points for autumn-cultivated oyster mushrooms?

For autumn-cultivated oyster mushrooms, the temperature drops from high to low, the climate is humid and rainy, and contaminating microorganisms are relatively active and dense, making the mycelial growth stage difficult to manage. Therefore, to ensure success, the following technical measures can be specifically adopted:

(1) Thorough sterilization: The cultivation methods are mainly sterilized substrate cultivation and piled fermented substrate cultivation. Cultivation in plastic bags is convenient for inspection and management, and both the success rate and biological conversion rate are very high.

(2) Choose good varieties: As the temperature gradually decreases in autumn, do not choose high- or medium-temperature varieties, to prevent difficult management or deformed mushrooms later due to low temperatures. Choose wide-temperature or low-temperature varieties.

(3) Increase the sowing rate: In autumn, with high temperature and high humidity and active contaminating microorganisms, the sowing rate of spawn must be greater than in winter, and should be kept at around 20%, so that the oyster mushroom mycelium quickly covers the substrate surface to inhibit infection and growth of contaminating microorganisms.

(4) Prevent "burning of the mycelium": Stack the inoculated spawn bags in a "#" shape, generally 2-3 layers high, and the spawn must not be compressed. Strengthen ventilation and air exchange, frequently check the substrate temperature, and prevent "burning of the mycelium" caused by bacterial contamination due to high temperatures.