What are the key points of the cultivation and management techniques for the white king oyster mushroom (Pleurotus nebrodensis)?
The white king oyster mushroom is a fairly common type of mushroom in our daily lives. There are also a great many people who grow it. When growing the white king oyster mushroom, if you want to increase its yield and quality, then its management work is very important. So how should the white king oyster mushroom be managed during cultivation? Today, the editor will give everyone a brief introduction. Let's take a look below!
1. Management during the fruiting stage
When the cap diameter of the white king oyster mushroom reaches about 4cm, it gradually enters the fruiting stage. At this time, we should choose different management methods according to the differences in the shape of the white king oyster mushroom. If it is stick-shaped, then the growth temperature of the white king oyster mushroom should be controlled at about 10 degrees. Do a good job of ventilation, improve control quality, and the relative air humidity should be kept at about 85%. If the humidity is low, then the yield will also decrease accordingly, but the storage and transport tolerance and the fresh-keeping period of the white king oyster mushroom can be somewhat extended.
On the contrary, the higher the humidity, the higher the yield will be. And its storage and transport capacity and shelf life will be affected and decline. If it is an umbrella-shaped white king oyster mushroom, then its temperature should be controlled at about 15 degrees. At the same time, pay attention to strengthening light to promote the growth of the white king oyster mushroom. And also pay attention to ventilation to keep the air in the mushroom house fresh. The air humidity should be increased by about 5% compared with stick-shaped white king oyster mushrooms. This can effectively improve the quality of the white king oyster mushroom and ensure large slices and good quality.
2. Management during the young mushroom stage
When the primordium of the white king oyster mushroom expands to a diameter of about 2cm. Cut off the excess plastic of the cultivation bag, then roll it up from the lower part, so that the primordium is fully exposed to the air. Observe the condition of the cultivation bag carefully. If the cultivation bag has produced side-wall mushrooms, then we should promptly cut a cross-shaped opening in the plastic around it to expose the mushroom body. During the young mushroom stage of the white king oyster mushroom, the temperature should not be too high; keeping it at about 13-14 degrees is sufficient, and then the air humidity should not be lower than 90%.
At this time, unlike the fruiting stage, we should minimize the amount of ventilation. Even if ventilation is needed, cross-ventilation should not be carried out during ventilation, to avoid the phenomenon of dead mushrooms. Then also pay attention to controlling light well; light is very critical to the formation of the fruiting body of the white king oyster mushroom. The stronger the light, the better the growth of the fruiting body, and the more robust the growth. On the contrary, if the light becomes dim, then the fruiting body will grow longer and thinner, affecting growth. Under normal light conditions, after about 4 days it will enter the fruiting stage.
The above is a brief introduction to how to manage the cultivation of the white king oyster mushroom. That is all for today's introduction. This article is for reference only, and I hope it can help everyone!