What should we pay attention to during the fruiting period of Oyster Mushroom?
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%.
Once the mycelium has fully colonized the bags, they should be promptly moved to the fruiting room for fruiting management. Currently, most fruiting rooms adopt vertical stacking arrangements. The ground can be raised into ridges according to row spacing, and plastic film, woven bags, or materials like red bricks can be used to physically separate the mushroom bags from the soil, cutting off the transmission routes of soil-borne diseases. The mushroom bags are stacked in layers, typically 4-8 layers high, with the length depending on the specific conditions of the fruiting area. A gap of about 60 cm should be left between rows for easy operation, and walkways for harvesting and management should be 80-120 cm wide.
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