What excellent varieties of oyster mushrooms are there? This article provides a detailed introduction for you

According to the different temperature requirements during the fruiting body differentiation stage, oyster mushrooms are divided into four groups, namely the low-temperature type, the medium-temperature type, the high-temperature type, and the wide-temperature type. For the low-temperature type, the optimum temperature for fruiting body differentiation is 10-15°C, such as Pleurotus ostreatus, Pleurotus pulmonarius, Jingzhou No. 1, Suping 48, and 4011. For the medium-temperature type, the optimum temperature for fruiting body differentiation is 16-22°C, such as Florida oyster mushroom and Phoenix mushroom. For the high-temperature type, the optimum temperature for fruiting body differentiation is 22-26°C, such as Pleurotus citrinopileatus, Pleurotus djamor, Suping No. 1, Hefei Zaofeng, and Xianggaoping No. 8. For the wide-temperature type, the suitable temperature for fruiting body differentiation is 8-34°C, and they can be cultivated in all four seasons, such as Ping 109 and Ping 827.

There are many species and varieties of oyster mushrooms in cultivation, with more than 500 cultivated in China alone. The excellent varieties used in production are introduced as follows:

Pleurotus ostreatus is currently the most widely cultivated species. The commonly used excellent varieties include: Jiangdu 792, Jiangdu 109, Changzhou No. 2, Pingza 17, Xibao AX3, Xinping 1012, Shuangnai No. 3, and others.

Phoenix mushroom, also known as Pleurotus sajor-caju, is a medium-to-high temperature oyster mushroom that is relatively widely cultivated. Common excellent varieties include: Pinggu 831 and F327.

Pleurotus florida was introduced into China from the United States and Germany, spread quickly, and has good cultivation results, showing high and stable yields in large-scale production. Common varieties include: Zhongshu No. 10 and Foyou No. 1.

Small oyster mushroom, also known as Pleurotus pulmonarius, Pleurotus sapidus, and Himematsutake oyster mushroom. The fruiting body cap is relatively small, with a delicious taste and delicate quality. It is often salted and exported to Japan and European and American countries. Common varieties include: Jigu 9008, Jigu 8911, Xide 33, and Min 310.

Pleurotus citrinopileatus, also known as Elm Yellow Mushroom, Jinding Mushroom, and Yuhuang Mushroom. The fruiting body is golden yellow to straw yellow, with a brilliant color and a unique taste, generally cultivated in early spring and late summer. A common variety is: Nongda Yuhuang 96.

Pleurotus djamor, also known as Pink Oyster Mushroom. The fruiting body is fresh peach-red when young and fades to nearly white when mature. It tastes delicious with a crab flavor. Common varieties include: Pink Oyster Mushroom, Fujian Pink Oyster Mushroom, and Jiangxi Pink Oyster Mushroom.