Cultivation Techniques of Pleurotus eryngii
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July 08 13:16:40, 2025
Pleurotus eryngii, also known as the king oyster mushroom, is a rare and highly valued edible fungus characterized by its thick, meaty texture, slow-opening cap, dense stalk structure, white snow-like appearance, low spore production, long shelf life, and superior flavor. It has gained popularity for its excellent taste and promising market potential.
The growth and development of Pleurotus eryngii require specific environmental conditions. The mycelium thrives best at 25°C, while the formation of fruiting bodies occurs optimally between 12–15°C. If temperatures fall below 8°C, bud formation is inhibited, and growth becomes difficult. When the temperature exceeds 20°C, mushrooms struggle to develop, and existing buds may shrink or die. The culture medium should maintain a moisture content of around 60% and a relative humidity of 70% during mycelial growth. During the fruiting stage, humidity should be increased to 85–95%, and maintained at 85–90% during the growth phase. Mycelia grow best in darkness, but light is essential during the budding stage—too much light causes darkening of the mycelium, while too little leads to pale caps and elongated stems.
Carbon dioxide promotes mycelial growth, while oxygen is crucial during the primordium formation. The ideal pH range for mycelial growth is 6.5–7.5, and for fruiting bodies, it's 5.5–6.5.
In terms of cultivation techniques, common substrates include sawdust and cottonseed hulls. A recommended formula includes 47% wood chips, 30% cottonseed hulls, 20% wheat husks, 1% sugar, 1.5% calcium carbonate, and 0.5% lime. Sawdust must be sifted to prevent damage to the growing bags. Adding wheat flour or corn flour can improve yield.
Cultivation is typically done in polypropylene bags measuring 33 cm x 17 cm or 20–24 cm in diameter. Bags must be sealed properly to avoid contamination after sterilization. In natural conditions, inoculation is best done in late autumn (mid to late October). Temperatures outside the range of 10–18°C are not suitable for fruiting.
During management, maintaining high humidity (85–95%) through misting is essential. Mushroom buds usually appear within 15–20 days. Proper timing is critical—once primordia form, the bag should be opened to ensure even fruiting. If the hyphae are not well-developed, opening the bag too early may lead to poor quality or malformed mushrooms. High temperatures can cause yellowing and bacterial infections, so water should not be sprayed directly on the mushrooms. Fresh air and good ventilation are vital for optimal fruiting.
Harvesting should occur when the spores are flat and have not yet been released. For export, the cap should measure 4–6 cm in diameter, with a stem length of about 10 cm and a thickness of 2–3 cm. The first flush can be harvested, followed by a second harvest approximately 15 days later.