Understanding Oyster Mushroom Growth: Timing, Techniques, and Tips

         Oyster mushrooms are a mesophilic edible fungus with a wood-decaying nutritional type. The optimal mycelial growth temperature ranges from 25–28°C, while fruiting bodies develop best at 15–21°C, with CO₂ concentration controlled at 0.2%. During the mycelium incubation stage, the relative humidity should be maintained at 60–65%, and during the fruiting stage, it should be increased to 85–90%.

         For oyster mushrooms, bag cultivation offers multiple harvests and high yields. The bag size affects production. Bottle cultivation makes mushrooms grow evenly. It is easy to manage and good for factory production.

         Oyster mushroom cultivation is a form of agricultural production, so it is seasonal. Due to significant temperature differences across regions, the cultivation seasons also vary. Currently, inoculation is mainly carried out in spring and autumn. With improved facilities or technical measures, good cultivation results can also be achieved in summer and winter.In autumn, bag filling usually begins in September. For large bag cultivation, mushrooms can be harvested until April or May of the following year. For small or medium bags, harvesting typically continues until February or March. Spring cultivation usually involves inoculation in March or April, with harvesting from April to June. Since the fruiting period is relatively short in spring, small bag cultivation is often preferred.