The mushroom, known as *Pleurotus ostreatus*, is renowned for its crisp texture, delicious flavor, and refreshing taste. It is a nutrient-rich variety containing high levels of protein, polysaccharides, fats, vitamins, trace elements, and eight essential amino acids necessary for the human body. Because of these health benefits, it is also commonly referred to as "Miso Mushroom." The fruiting bodies are small and elegant, typically growing in clusters or individually, with a cap diameter under 3 cm and a stem shorter than 6 cm. This variety is considered an excellent alternative to traditional oyster mushrooms, offering significant market potential due to its unique characteristics and nutritional value.
**Biological Characteristics:**
1. **Nutrition:** The growth medium can be composed of cottonseed hulls, hardwood sawdust, bagasse, and crop stalks, with supplementary ingredients such as bran, rice bran, gypsum, and lime. These materials provide the necessary nutrients for optimal growth.
2. **Temperature:** The mycelium thrives in temperatures ranging from 2°C to 35°C, with the ideal range being 24°C to 26°C. For fruiting body development, the suitable temperature range is 5°C to 30°C, with 10°C to 26°C being most favorable. Cultivation timing can be adjusted based on local climate conditions.
3. **Humidity:** During mycelial growth, the culture medium should maintain a humidity level of 60-65%, while the germination phase requires slightly higher humidity at 65%. Once the fruiting bodies begin to develop, the environment should reach 85-95% humidity, which can be adjusted according to the growth stage.
4. **Light:** While the initial growth phase does not require light, the formation of fruiting bodies needs some indirect sunlight. A small amount of light, such as that from a newspaper No. 5, is sufficient to encourage proper development.
5. **Air Circulation:** As an aerobic fungus, this mushroom requires good air circulation throughout all growth stages, especially during fruiting. Poor ventilation can lead to malformed mushrooms, so regular airflow through doors and windows is essential.
6. **pH Level:** The optimal pH for mycelium growth is between 6 and 6.5. If the pH is too low, it can be adjusted using lime or phosphate fertilizer.
**Cultivation Techniques:**
1. **Cultivation Season:** The best time to cultivate is during spring (March–April) and autumn (September–October). However, this can vary depending on regional climate and the specific temperature requirements of the mushroom.
2. **Culture Material Formula:** Local resources should be used to create a suitable substrate. Some recommended formulas include:
- 28% cottonseed husk, 50% wood, 20% bran, 2% gypsum
- 40% cottonseed husk, 40% bagasse, 18% bran, 2% calcium carbonate
- 35% cottonseed husk, 58% wood dust, 5% corn flour, 2% gypsum
- 30% cottonseed husk, 30% wood dust, 20% straw, 12% wheat bran, 8% powdered mushrooms
Yitong powder, a special additive, helps improve water retention, nutrient release, and soil structure.
3. **Bagging and Inoculation:** The substrate should be mixed thoroughly and moistened to 60-65% moisture content. Plastic bags (e.g., 17×33 cm or 20×35 cm) are used, filled tightly and sealed. After sterilization at 100°C for 14–16 hours or 125°C for 2 hours, the bags are cooled to below 28°C before inoculation. Each bag can be inoculated with 25–30 cultures. The incubation period lasts 30–35 days, with regular checks every 7–10 days to detect contamination early.
4. **Fruiting Site Selection:** Mushrooms can be cultivated indoors or in greenhouses. They can grow upright from the bag’s opening, stacked in walls, or on beds outside the bag.
5. **Mushroom Management:** After the mycelium has fully colonized the bag, it is moved to the fruiting area. Water is sprayed on the floor and walls to raise humidity to 85–95%, and increased ventilation and light help trigger primordia formation. Avoid direct spraying on the mushrooms once they start to form.
6. **Harvesting:** Harvest when the caps are flat and the edges are slightly curled, with a diameter less than 2.5 cm. Gently twist the mushrooms from the base, and harvest in one go if clustered. If temperatures exceed 25°C, harvesting should occur at least three times daily.
7. **Pest Control:** Maintain cleanliness in the growing area and install insect nets on windows and vents. Chemical pesticides are strictly prohibited during the fruiting stage to ensure food safety and environmental protection.
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