In summer, Pleurotus ostreatus is commonly cultivated in bags. However, growers often face a serious issue: a large number of small mushrooms die shortly after they start to emerge. This problem typically occurs due to three main factors. First, excessive heat can be harmful. Once the primordia (young mushroom buds) form, if the temperature remains above 30°C for an extended period, the mycelium may become stressed, leading to withering and eventual death of the mushrooms.
Second, improper humidity levels can also cause significant damage. After the mushrooms begin to form, the air humidity in the growing area should remain above 80%. If it drops below that, the mushrooms may dry out and die. On the other hand, if too much water is sprayed during the fruiting stage, the mushrooms can suffer from waterlogging, which leads to yellowing, ulcers, and increased vulnerability to bacterial infections.
Third, poor ventilation is another major concern. If the carbon dioxide concentration in the growing room exceeds 0.5%, it can lead to abnormal growth, such as small, deformed mushrooms or tightly packed clusters that hinder development.
To prevent these issues during summer cultivation, it's essential to carefully manage temperature and humidity. If the temperature becomes too high, using well water to spray the walls and floor of the growing area can help cool the environment. At the same time, increasing airflow by opening vents or using fans is crucial to maintain good air circulation.
When watering, avoid spraying directly onto the young mushrooms. Instead, focus on the ground and surrounding surfaces to maintain a consistent level of humidity. It's recommended to mist the area 4–5 times daily, using fine, even sprays to keep the relative humidity around 90%. Proper watering not only supports healthy growth but also helps prevent disease and stress in the crop. By paying close attention to these conditions, growers can significantly improve their yield and quality of oyster mushrooms during the hot season.
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