Reasons for Slow Growth of Oyster Mushrooms

The slow growth of Pleurotus ostreatus can be attributed to several factors:

1. Careful Variety Selection: The choice of strain is crucial. Pleurotus ostreatus is classified into four types based on temperature adaptability: high-temperature, medium-temperature, wide-temperature, and low-temperature. Selecting an inappropriate strain may lead to delayed fruiting or even no fruiting at all. Therefore, it’s important to choose the right strain based on the growing season.

2. Quality of Mushroom Spawn: The spawn refers to the pure culture of the mushroom mycelium, which includes mother strains, original strains, and cultivation strains. Contamination or mixing of strains can result in poor fruiting or slow growth. Mushroom farmers must ensure they use high-quality spawn with pure genetics to avoid contamination and maximize cultivation efficiency.

3. Management of Fruiting Conditions:

   • Ventilation: Poor airflow can lead to high carbon dioxide levels and stagnant air, which negatively affects the growth of fruiting bodies. Ensuring proper ventilation is essential for healthy development.
   • Temperature Regulation: Each Pleurotus ostreatus variety has specific temperature requirements for fruiting. Adjusting the temperature in the cultivation environment to meet these needs is vital.
   • Humidity Control: Fruiting bodies require a moist environment, ideally with humidity levels between 75% and 95%. Insufficient humidity can hinder growth and lead to abnormal fruiting.

By addressing these factors, mushroom farmers can improve the growth rate and overall yield of Pleurotus ostreatus mushrooms.