Detailed Explanation of High-Yield Cultivation Techniques for the King Oyster Mushroom
The king oyster mushroom, also known as the eryngii side ear and snow mushroom, is a precious edible fungus introduced to China for cultivation in recent years. Its flesh is thick, and its stipe and cap are crisp and tender with a delicious flavor, earning it the name "king of oyster mushrooms."
1. Cultivation season
The king oyster mushroom belongs to the moderate-to-low temperature mushroom category and can be produced in two seasons per year, fruiting in spring and autumn, that is, producing spawn bags from January to February or August to September, and fruiting from February to April or September to December.
2. Spawn bag preparation
(1) Substrate formula and preparation. Formula one: 73% mixed sawdust, 25% wheat bran, 1% lime, 1% gypsum, water content 60%-65. Formula two: 88% cottonseed hulls, 10% wheat bran, 1% lime, 1% gypsum, water content 60%-65%. Mix the ingredients thoroughly to make the substrate.
(2) Bagging, sterilization, inoculation and incubation. Fill the substrate into spawn bags as required (specification 22 cm × 45 cm), seal them, and place them in a sterilization pot for sterilization. First use a strong fire to raise the temperature in the pot to 100°C and begin timing; after 8-12 hours, let it sit for 4-5 hours, then remove the substrate bags. When the bags have cooled to room temperature, place them in a disinfected inoculation box (room) for inoculation, with an inoculation rate of 5%-10%. Send the inoculated spawn bags to a disinfected incubation room for incubation, and the room temperature should be controlled between 20°C and 25°C. After about 30 days, the mycelium can fill the bags, then move them to the fruiting room for fruiting.
3. Bag arrangement and mushroom induction
Build cultivation racks in the fruiting room, and stack the incubated spawn bags horizontally and overlapping on the racks or on the ground. When the temperature drops to 10°C-18°C, sprinkle water on the ground to raise the humidity in the mushroom room. The scattered light in the mushroom room should be strong, with bright illumination.
4. Fruiting management
(1) Temperature control. The temperature range for the formation and growth of king oyster mushroom fruiting bodies is narrow, and it is extremely sensitive to temperature. The most suitable fruiting temperature is 15°C-17°C, which should be strictly controlled.
(2) Humidity regulation. During the growth of the fruiting bodies, the humidity in the mushroom room should be lower than during the earlier mushroom induction period, and it is appropriate to maintain it at about 85%. When maintaining moisture, mainly water the ground, and by no means spray water on the fruiting bodies or the bag openings.
(3) Light management. Keep the lighting in the mushroom room bright, with strong scattered light (direct sunlight must not be present).
(4) Ventilation and air exchange. Open the door (window) about 2-3 times a day, with each ventilation lasting about half an hour.
5. Harvesting
It takes about 10 days from primordium formation to harvest. Harvest when the diameter of the fruiting body cap reaches 4 cm-6 cm (when the cap is about 80% open). After harvesting, cover the bag opening with paper to seal it, stop spraying water, and after about 5 days, spray water again to raise humidity and induce the growth of the second flush.
The yield of the king oyster mushroom is mainly concentrated in the first flush. The weight of each cluster can reach up to 600 grams, and the average yield per bag can reach 500 grams. After the second flush, the fruiting amount decreases.