Detailed Explanation of High-Quality, High-Yield Oyster Mushroom Cultivation Techniques in Early Spring

Artificial heating: When the temperature inside the mushroom shed is below 8°C, oyster mushrooms grow slowly, and below 4°C their growth is inhibited. To ensure normal growth and development of oyster mushrooms, the temperature inside the shed is best kept at 10°C-20°C, using artificial fires or other heating measures, but carbon dioxide and other harmful substances produced during heating must be discharged outside the shed.

Reasonable humidification: During the spring fruiting period, the temperature is 10°C-25°C, suitable for oyster mushroom growth; increase the relative humidity of the ambient air to about 85%, reduce direct sunlight, and prevent a sudden rise in temperature in late spring from creating a high-temperature, high-humidity fruiting environment. According to temperature changes, water 1-3 times a day to ensure humidity inside the shed. However, do not spray too much water; the air humidity inside the shed should not exceed 95%.

Strengthen ventilation: Ventilation and heat preservation in the mushroom shed contradict each other. When the temperature is low, oyster mushrooms cannot grow, and poor ventilation will cause an increase in diseased and deformed mushrooms. Only by coordinating heat preservation and ventilation management can normal growth of oyster mushrooms be ensured. Generally, when the temperature is high, ventilate more; when the temperature is low, ventilate less.

Reasonable use of yield-increasing agents: There are many types of yield-increasing agents that can increase oyster mushroom yields, and their preparation methods are also varied. At present, there are many such commercial products on the market, both powders and liquids, such as Zhuanggu Su, Zenggu Ling, Yugu Ling, etc., all of which have good yield-increasing effects. When applying them, follow the dosage specified by the product.

Timely replenish water in the mushroom bags: During the fruiting period, the substrate in the mushroom bags loses water continuously because both ends are directly exposed to the air. When half of the water in the substrate is lost, normal fruiting will be affected. Usually after two flushes of mushrooms, the substrate surface shows symptoms of water shortage, causing dryness and cracks, and mushroom primordia are not easily formed. At this time, attention should be paid to timely water replenishment to prevent failure to fruit, or few and poor-quality mushrooms, due to water shortage. The commonly used water replenishment methods in production at present include the soaking replenishment method and the pressure-type water replenishment method. The soaking replenishment method is to pour the prepared nutrient solution into a water pool or a specially made water container, and use iron rods to make several holes in a triangular pattern on the substrate surface of the mushroom bag. Note that the iron rods must penetrate the substrate so that the substrate can absorb enough water. Generally soak for 5-8 hours, so that the weight of the mushroom bag after absorbing water reaches about 90% of its original weight. Pressure-type water replenishment method. Generally, a special water replenishment needle for oyster mushrooms connected to an agricultural sprayer is used. One end of this water replenishment needle is shaped like an injection needle, and the other end is connected to the sprayer's water outlet hose. Insert the water replenishment needle into the substrate and pump the sprayer's pressure rod, so that the nutrient contained in the sprayer is injected into the oyster mushroom bag under a certain pressure, thereby replenishing water and nutrients. Generally, about 3 holes need to be inserted per bag, and water is replenished until the raw material weight reaches 90%. If conditions permit, a water pump can be equipped to increase water pressure, and a multi-head water replenisher can be used to speed up water replenishment efficiency.

Timely harvesting: During this period, oyster mushrooms grow vigorously. When white fluffy material appears at the junction between the cap and the stipe, they should be harvested promptly in advance. If harvested too late, the oyster mushroom flesh tissue ages, resistance decreases, it is easily broken and rots, and quality decreases.