Cultivation Techniques of Pleurotus eryngii
Alaska Dry Fish,Best Alaska Fish,Dry Fish Alaska Yanji Yongzhen Food Co., Ltd , https://www.yanjiyongzhenfood.com
July 08 13:53:31, 2025
Pleurotus eryngii, also known as the king oyster mushroom, is a rare and highly valued edible fungus renowned for its thick, meaty texture, slow-opening caps, dense stalk structure, white snow-like appearance, low spore production, long shelf life, and exceptional flavor. It has significant market potential due to its unique qualities and high demand in gourmet cuisine.
**I. Growth and Development Conditions**
Pleurotus eryngii is a cold-tolerant species, with optimal mycelium growth occurring at 25°C. The ideal temperature for primordium formation is between 12–15°C. If the temperature drops below 8°C, no fruiting bodies will develop, and if it rises above 20°C, mushroom formation becomes difficult, and any buds that do form may shrink and die.
The culture medium should have a moisture content of around 60% and a relative humidity of 70% during mycelium growth. During the primordium stage, humidity should be increased to 85–95%, and maintained at 85–90% during the fruiting phase. Mycelium grows best in darkness, but light is necessary for the development of mushroom buds. Too much light can darken the mycelium, while too little may cause pale caps and elongated stems.
Carbon dioxide promotes mycelial growth during the initial stages, but sufficient oxygen is essential during primordium formation. The ideal pH range for mycelium growth is 6.5–7.5, while the fruiting bodies prefer a slightly acidic environment, with an optimal pH of 5.5–6.5.
**II. Cultivation Techniques**
1. **Substrate Preparation**: A common formula includes wood chips (47%), cottonseed hulls (30%), wheat husks (20%), sugar (1%), calcium carbonate (1.5%), and lime (0.5%). Sawdust must be sifted to avoid clumping. Adding wheat or corn flour can improve yield and quality.
2. **Cultivation Bags**: Polypropylene bags of 17 cm x 33 cm or 20–24 cm in diameter are commonly used. Ensure the bags are properly sealed to prevent contamination after sterilization.
3. **Inoculation Timing**: In natural conditions, inoculation is best done in late autumn, around mid-October. Temperatures below 10°C or above 18°C hinder fruiting body formation, so timing is crucial based on the species’ temperature preferences.
4. **Management Practices**: After the mycelium fully colonizes the bag, maintain humidity at 85–95% by misting the room and floor. Mushroom buds typically appear within 15–20 days. At this stage, it's important to manage the environment carefully. If the mycelium is not well-developed, opening the bag early may lead to poor bud formation. When the fruiting bodies are large, opening the bag can result in malformed mushrooms or even rot.
Temperature plays a critical role in fruiting. At 13–15°C, fruiting is most rapid, and mushrooms can be harvested within 15 days. Below 8°C, no fruiting occurs, and above 20°C, buds may die. To extend shelf life, keep humidity around 85% for 2–3 days before harvesting. Avoid spraying water directly on the mushrooms, as it can cause yellowing and bacterial infections.
Good air circulation is essential for healthy fruiting body development. Proper ventilation ensures strong bud formation and higher yields. The caps should open evenly, forming large, attractive shapes.
**III. Harvesting**
Harvest when the spores are flat and have not yet been released. For export, the standard is a cap diameter of 4–6 cm, a stem length of about 10 cm, and a thickness of 2–3 cm. The first flush can be harvested, and the second flush usually appears about 15 days later. Timely and proper harvesting ensures the highest quality and commercial value.