Summer Cultivation of Mushroom Tips
During the summer, high temperatures can make the three-dimensional cultivation of oyster mushrooms in plastic bags very challenging. The risk of contamination is high, and the entire process can fail if not managed properly. One of the most critical steps in summer mushroom farming is ensuring that the mycelium develops successfully. This step is also the main concern for farmers. Through practical experience, it has been proven that perforation and ventilation are effective methods to improve the success rate of summer mushroom cultivation.
The timing of the first hole-punching is crucial. It should generally be done 3 to 5 days after sowing, when the mycelium has turned white and started to grow. If you punch too early, the mycelium may not have fully developed, increasing the risk of bacterial contamination. On the other hand, punching too late can lead to oxygen deprivation, which hinders the growth of the mycelium. It's important to ensure that the substrate used is similar to those used in standard edible mushroom cultivation, and that it has been properly fermented with a fermentation aid.
The placement of the holes must be carefully controlled. They should be made within the layer of the mycelium or where it is spreading. When the amount of spawn is low and the mycelium grows slowly, it’s even more important to avoid making holes all over the bag. This helps prevent contamination from bacteria and insects.
The size and number of the holes can be determined using a tool like a chopstick with 3-4 pins. Typically, 10 to 12 holes are punched around the fungal layer per bag. After the mycelium has grown and extended, another round of hole-punching should be done every 5 to 7 days, with a total of 3 rounds throughout the entire growing period.
Advantages of Perforated Ventilation and Oxygenation
1. It promotes faster mushroom development and shortens the overall cultivation cycle. 2. It helps prevent bacterial contamination, significantly improving the success rate of summer oyster mushroom cultivation and reducing the financial risks for farmers. 3. It enables year-round production of oyster mushrooms, helping to meet the demand for fresh Pleurotus ostreatus during the summer season, thus greatly enhancing the economic returns for mushroom farmers.
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