In late spring and early summer, it is an ideal time for cultivating oyster mushrooms. However, some mushroom farmers face challenges due to improper techniques, leading to various issues such as yellowing and necrosis of the mushroom sticks after fruiting, acidic culture media, and delayed growth when the bags are full. These problems reduce the success rate, yield, and overall quality of the mushrooms, directly affecting economic returns. Based on years of practical experience and accumulated knowledge, this article outlines the causes of these anomalies and provides effective solutions.
First, a common problem occurs when a large number of mushrooms die shortly after fruiting in late spring and early summer. Sometimes, the mushroom sticks develop yellow, soft, thick-based mushrooms that eventually wither and decay. This can be attributed to several factors. One is high temperatures above 30°C, which can cause blight and lead to mushroom death. Another is dry conditions, where the air humidity drops below 80%, causing the mushrooms to shrink and wilt. Poor ventilation also contributes, as high levels of carbon dioxide can suffocate young mushrooms. Additionally, excessive moisture may cause edema and subsequent infections, leading to mushroom death.
To address these issues, cooling measures should be taken during the fruiting stage, such as using well water to spray the room or floor to lower the temperature below 30°C. The air humidity should be maintained around 90% by spraying water 4–5 times daily, avoiding direct sprays on the mushrooms. Proper ventilation is essential, especially in high-temperature periods, to ensure fresh air circulation. Watering should be done carefully, focusing on the ground and walls rather than directly on the fruiting bodies.
Second, some bags show uneven mycelium growth, with one end thriving while the other becomes weak or dies. This often happens due to poor sterilization setups, where condensation collects at one end of the bag, making the medium too wet and inhibiting mycelium growth. To prevent this, the sterilization stove should have a rounded top to allow proper condensation drainage. Bags should not be placed too close to the stove walls, and there should be enough space between them to promote steam circulation. Using plastic collars or sealing paper can also help maintain oxygen levels and prevent mycelium death.
Third, some bags show strong mycelium growth but fail to produce mushrooms for a long time. This may be due to using low-temperature strains in warm seasons, an imbalanced carbon-to-nitrogen ratio in the medium, over-picking aerial mycelium during propagation, or premature bag opening under unfavorable conditions. Solutions include selecting high-temperature mushroom varieties, adjusting the carbon-to-nitrogen ratio, limiting mother strain expansion, and properly managing humidity and temperature to encourage fruiting.
Fourth, excessive mushroom buds forming in the middle of the bag can occur due to loose packing, bag damage during sterilization, or improper environmental conditions. To prevent this, materials should be tightly packed inside the bags, handled carefully, and kept in shaded, stable environments with appropriate humidity and temperature.
Fifth, burning of the mycelium can happen if the temperature in the culture room exceeds 30°C, leading to overheating and eventual death. Maintaining a stable temperature below 30°C, ensuring good ventilation, and using cool rooms in summer are crucial steps to avoid this issue.
Sixth, incomplete mycelium colonization in the bags can result from unsuitable environmental conditions, such as incorrect moisture levels, poor nutrient composition, or improper pH. Ensuring optimal growing conditions, including proper light, temperature, and nutrition, is essential for healthy mycelium development.
Finally, sour or foul-smelling culture material is often caused by contaminated or old ingredients, excess moisture, or chemical reactions. To resolve this, fresh materials should be used, moisture levels controlled, and affected material adjusted with lime water. Deodorants like ferrous sulfate and sodium bisulfate can also help eliminate unpleasant odors.
By addressing these issues through proper management and adjustments, mushroom farmers can significantly improve the quality, yield, and profitability of their oyster mushroom production.
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