Fungi are one of the most successful biological plant species. Many companies are engaged in breeding oyster mushrooms. This species is prone to attack by bacteriosis, harmful insects and a number of diseases.
Insect pests
Tick larvae
Woodlice
Midge
This pest is a problem for absolutely all mushroom farms. It is almost impossible to remove midges without harm. Most experienced mushroom growers recommend destroying midge-infested blocks. Next, you will need to disinfect the room with chemicals. In the future, it is necessary to keep the mushroom room clean. It is also recommended to make a mesh on all ventilation holes. Once every six months or a year, spray the room with a 2-4% solution of bleach, and it is necessary to close the room for a couple of days.
It is unsafe to treat a midge-infested plantation with insecticides. Some of the chemicals remain in the mushrooms in any case. In addition, they significantly inhibit the growth of mycelium and have a detrimental effect on yield.
Oyster mushroom diseases
The most common fruit disease is green mold. Because of it, the mycelium grows slowly or dies. What is the reason for the spread of the disease? One of the main reasons is excess substrate temperature. Another important cause of the disease is considered to be an increase in the percentage of nitrogen supplements.
Green mold can lead to stunted mycelial growth.
The delay in the onset of fruiting is a consequence of green mold. It may cause staff allergies. Mold owes its appearance to fungi of the genus Trichoderma. The toxic green color of the colony comes from the mold spores themselves.
Oyster mushroom diseases photo
Trichoderma enzymes destroy oyster mushroom mycelium. During the early stage, the white form of the aggressor is practically indistinguishable from the fetal primordium. There are different ways to fight this disease. Foundationazole should be added to the mushrooms (no more than 0.2 kg per 1 ton). If they become moldy, then the first symptom of the disease occurs.
The pathogenic fungus dactylium causes the appearance of cobweb mold, which can change the very shape of the fruit.
All imperfect mushrooms are competitors of oyster mushrooms. They similarly search for power sources. The reason for the spread of this disease is non-compliance with sanitary and hygienic standards.
Hairy mold is another oyster mushroom competitor looking for food sources. The disease develops due to a violation of temperature norms during the incubation stage.
Orange mold prevents the mycelium of the product from developing. In some cases, the cause of spread is the use of contaminated material during planting.
Brown mold similarly competes with fungi for food sources. Because of this, the onset of fruiting may be delayed. There is a possibility that some workers will experience an allergic reaction. This disease occurs when the percentage of nitrogen content is exceeded.
For preventive purposes, pasteurization should be carried out. It is important to evenly moisten the substrate.
Home mushroom growing is becoming increasingly popular among our gardeners. And it’s not surprising - oyster mushrooms can be grown not only in garden plots, but also in city apartments. Growing these mushrooms does not require large labor and material costs. But only proper collection and storage of oyster mushrooms can guarantee that the resulting harvest will not be lost, and that your time and energy will not be wasted.
Oyster mushroom collection
Oyster mushrooms are harvested when they reach a stage corresponding to the technical maturity of the mushroom: the size of the caps is from 4 to 7 cm, the edges of which have not yet fully unfolded. In cool weather, collection is carried out once a day. As the temperature rises, the fruiting bodies grow faster - you have to collect them two or even three times a day.
Oyster mushrooms in their structure are quite different from other types of mushrooms usually grown in plots. Their fruiting bodies are thinner and more fragile than, for example, those of champignons or ring mushrooms. And therefore, they suffer more than other mushrooms from mechanical damage, which they inevitably undergo during collection.
Oyster mushrooms grow in clumps, or druses. They are collected by carefully unscrewing these druses in a circular motion, in no case allowing any residue in the places where they grew. If this does happen, they should be carefully cleaned without damaging the substrate. Dividing the splices into individual specimens and trimming the butts can be done immediately or later - during packaging.
Most importantly, all mushrooms must be completely dry before harvesting. Their caps have a fairly wide surface and therefore evaporate significantly more moisture than, for example,. Because of this, tightly packed in polyethylene, they begin to deteriorate much faster from water condensing under the film. This evaporation is further enhanced by sudden changes or increases in temperature.
Storing oyster mushrooms
These mushrooms are stored well in wicker baskets or trays made of wood material - veneer. Such packaging can not only provide optimal air exchange, but also has sufficient rigidity to protect against mechanical damage during transportation.
After harvesting, oyster mushrooms should be placed in a cool place as quickly as possible, preferably in the refrigerator. But it should be cooled gradually. Cold air not only lowers the temperature, but also dries out the mushrooms. And if the temperature is too low, the edges of the caps may become frostbitten.
The collected mushrooms must be sold, that is, cooked, cooked or cooled, within six hours from the moment of cutting. Even in the refrigerator, the edges of their tender fruiting bodies begin to darken after a couple of days, although this does not mean that they have spoiled. When stored in the refrigerator, a thin white coating often appears on the caps, much like mold. But this is just mycelium released by mushrooms when packaged incorrectly. It does not affect the taste of the final product, but it spoils the appearance of the raw, not yet cooked product very significantly.
The breathability of the packaging in which the harvested crop is placed is also important. Inside the bag or container, the mushrooms continue to breathe, releasing, in addition to water, carbon dioxide. Moreover, the higher the temperature, the more active this process is. In a cool environment, fruiting bodies enter a state similar to suspended animation. Breathing and moisture production slow down noticeably. Mass loss caused by evaporation is reduced. To do this, the ambient temperature should not exceed +2 °C, but also not fall below zero. In such conditions, storage for up to 10–12 days is permissible.
Like many other mushrooms, all types of oyster mushrooms can be dried and frozen. But when frozen, they must be kept in a package that will not allow the mushrooms to dry out too much. The most commonly used are plastic containers and plastic bags. Room temperature allows you to keep this product fresh for no more than three days. Refrigerator at temperatures from 0 °C to +2 °C - 12 days, and at +5 °C - only 10. Frozen to minus 20 °C, they can last a whole year.
Dry oyster mushrooms on baking sheets, cut into small pieces and placed on clean paper or a wire rack. You can string them on twine and hang them over the stove or other heat sources. You can put it on skewers or use special dryers. Good results are obtained with low-power plastic heaters, such as “Good Heat”, or oil radiators placed horizontally.
Oyster mushrooms are also suitable for canning. Salted and pickled, they have excellent taste, but it is better to use young caps with trimmed butts for this purpose.
Oyster mushroom diseases are a collective name for all kinds of distortions of the caps and legs of the mushroom, which give it a non-marketable appearance. In 95% of cases, these defects are signs of incorrect conditions for oyster mushrooms.
Deformation of oyster mushroom bodies is associated with violations of microclimatic parameters due to incorrectly calculated and/or installed microclimate systems (ventilation, humidification, heating/cooling of air) during incubation and in the growing chamber.
If the ventilation is calculated correctly, and the set climate conditions correspond to the substrate load in the room, then the cause of disease and death of mushrooms can be sudden changes (fluctuations) in temperature and humidity.
You can provoke these surges consciously.
For example, the humidification system operates on a timer, which should never be allowed. The most ideal option is when some of the nozzles work constantly, creating background air humidity. Another part is turned on by the humidity sensor when it drops to a certain %. When optimal humidity is reached, the sensor controller turns off some of the nozzles.
Or you may not even realize that both the temperature and humidity in your cell are fluctuating. With manual climate control, this is most often what happens.
We can see the reaction of fruits to microclimate fluctuations (jumps) in a few days.
By the appearance of the mushrooms, you can determine what kind of impact caused the change in the shape of the fruiting body. Particularly indicative, “classic” ones, are the deformations of oyster mushrooms caused by sudden jumps that occur in emergency situations, operator errors, incorrect operation of elements of microclimate systems (for example: the air filter is clogged, water does not flow into the humidification system, etc.).
In case of prolonged but weak exposure or if several parameters are violated at the same time, diagnosis based on the condition of the drusen may be difficult.
In this picture, the lower mushrooms block the air from the upper ones. The upper part of the hand remains underdeveloped. The fruits first wither and then die.
Why do oyster mushrooms not fully develop a bunch?
There are several reasons:
— the impact of condensation, more on this below.
- the nutritional value of the substrate is low, read.
— insufficient flow velocity near the floor.
If the air ducts are properly routed, part of the mushroom drusen begins to wither if the air duct sags (or bends) and/or the nozzles (cups) fall out of the holes in the air duct.
This phenomenon is also observed in chambers without air ducts, if only the supply and exhaust fans are running. In this case, the flows are distributed unevenly and chaotically.
They cannot fulfill the main task of ventilation - to promptly remove CO2 and moisture directly from the mushroom cluster.
Two strains in one room
Growing two strains in one chamber that do not match in terms of incubation/fruiting, with different optimum temperatures and humidity, can also lead to a change in the appearance of mushrooms of one of the strains.
The photo on the right shows two strains in one growth chamber. Strain K-17 (on the block on the left) develops quite well at a carbon dioxide concentration of 900 ppm. He has a dense, thick hat and strong small legs.
But for the K-15 strain, such a concentration is destructive: the oyster mushroom pulls the stem, the caps are light, thin, and fragile. it is designed for summer cultivation. In summer, work is carried out only in the fresh air, and it grows normally at a CO2 level of up to 600, maximum 700 ppm.
Bacteriosis.
The topic of bacteriosis is overblown on the Internet, especially on forums.
Any infectious lesion of dead sprouts is unknowingly declared bacteriosis. And many beginners also think that they brought it with mycelium.
There is a separate article about real bacteriosis, which is caused by bacteria of the genus Pseudomonas. If you click it, it will open in a new window.
And I will tell you what happened to this sprout in the image, why it is moldy. There was a lack of moisture - the mushroom in the center was dry, with a lifeless brown cap. The two mushrooms above and slightly to the left began to develop later, when the moisture was raised. But they raised it too high, or too quickly. So they turned the caps up and exposed the plates so that they could evaporate their own liquid. But the changes destroyed them and the splice died. Condensation began to settle on this dead mass, and mold grew on it.
Growths and pimples on oyster mushroom caps
There are:
At low moisture evaporation rates
the fungus tries to increase the evaporation surface due to growths and/or by thickening the stem. In this case, the leg grows, protruding the plates outward; it itself can be hollow or loose.
Outwardly it resembles a barrel. A thick leg in this case with a normally developed cap.
When pressed, water begins to release from it.
Moisture will evaporate slowly if there is excessive humidification and low temperature, if the air ducts are poorly laid out or absent, and if there is insufficient airflow.
Check the air flow speed, it may have become lower than usual for some reason. The recommended speed is from 8 to 12 m/sec, depending on the location of the ventilation system, the method of arranging the blocks and the mass of fruiting in the growing chamber.
If such mushrooms grow constantly, it is necessary to properly plan and reinstall the microclimate systems in the chamber.
Defects caused by low temperature (9-10 degrees) and insufficient speed of blowing the mushroom bunch(photo on the left) - a long thickened leg, a cap that is corrugated and rolled inward (similar to a gramophone).
In this case, it is necessary to gradually, over the course of two days, increase the temperature by 3-4 degrees, without reducing the humidity. Be sure to also check the flow rate. If it is not possible to increase the temperature, it is necessary to reduce the humidity to 82% as a temporary measure. But at the first opportunity you need to start increasing both the humidity and temperature. At least up to 11 degrees and 85-86%.
If a high level of CO2 is added to the chamber during cold weather, white growths will form, similar to semolina, or a mesh on the cap - picture on the right.
This white semolina, similar to outgrowths of the skin, is most likely the so-called secondary mycelium - the mycelium, under unfavorable conditions, forms the rudiments of fruiting bodies.
These mushrooms can be eaten. But you are unlikely to be able to convince the buyer that everything is fine with them.
Growths along the edge of the cap, which look like pimples or even pimples, occur with a significant, 3-5% increase in humidity, with a simultaneous increase in CO2 concentration.
This happens if on a frosty night the operator closes the fresh air damper by a large percentage at once.
The humidity nozzles continue to operate and the humidity increases. Small mushrooms form growths on the skin, which become visible only after a day or two.
In winter, the outside air contains little moisture, so when working with large volumes of fresh air and a small percentage of recirculation, the following picture appears: the nozzles operate in high mode, but the humidity is still low, the moisture does not have time to “squeeze in”, since the flow rate is high and the period interaction with injectors - small.
Therefore, many people decide to install nozzles in the chamber itself.
If you turn them on periodically, it doesn’t matter whether it’s from a timer or a humidity sensor, a wavy edge is formed on the oyster mushroom, and often the entire fruit becomes wavy. Especially if the air in the air ducts is not humidified at all, and a dry stream comes out of them, warmer than in the chamber. It is not uncommon for scales to be visible on the cap of such fruits, as in this illustration on the right - these are dead exfoliated skin cells.
What to do in such cases?
First of all, check the ventilation.
You won't be able to save heat by turning off the ventilation or setting it to full recirculation - this is how skin pimples and growths most often appear.
This misconception will cost much more than the savings itself - you are unlikely to be able to sell such mushrooms with growths.
Oyster mushrooms can also grow at low temperatures (especially winter strains). At +5-8 degrees in the growing room, less CO2 is released, since the sprouts grow slowly.
But, you still need fresh air and flows around the primordia.
Therefore, ventilation must work, and the percentage of fresh air can be reduced to a minimum while the mushrooms are still marketable.
Poisoning of oyster mushrooms with flue gases can also cause similar symptoms (see druse on the left).
If the distillation room is heated by a stove or wood-burning boiler, both a sudden one-time emission of smoke and constant poisoning of stove gases are destructive.
In this case, the fruits acquire a color that is not characteristic of this strain with a light brown tint, then the cap may become wrinkling or discolored, a change in the color and structure of the stem (it becomes loose and soft). Small mushrooms are covered with a white growth. Most likely, this is how the mycelium tries to protect the growing druse.
Flue gases can enter the chamber in two ways:
1. Be sucked in with fresh air when the wind blows in a certain direction or smoke “spreads” along the ground.
2. Suck in through cracks in walls or doorways, if the boiler room is nearby.
When the speed of blowing mushrooms is too high
the surface of the caps becomes yellow, begins to dry out, crack and change color, even with sufficient humidity. The edges of the caps turn brown, they are dry and warm to the touch.
When oyster mushrooms crack, the edges of the cap burst and tear.
Sometimes this happens after the bunch is picked, sometimes on the bag itself. At normal blowing speed, this happens if low humidity periodically increases. For example, when watering a floor with water.
To prevent this from happening, you need to keep the humidity in the chamber constant! And no less than 83%-90% - depending on the temperature in the distillation room and the strain.
Fluctuations in humidity have a detrimental effect on the condition of primordia and adult fruits. Primordia stop developing and may dry out or become dry, depending on the situation.
Exactly what humidity needs to be maintained depends on the strain and growing temperature.
If the speed is higher than optimal, but not so much that the fruiting bodies become weathered and disheveled, and even in combination with insufficient humidity, the edges of the caps are lowered, protecting the plates from drying out.
If oyster mushrooms lack moisture
The edge of the mushroom cap may become wavy and/or develop small growths, as in the picture to the left.
If the oyster mushroom cap is bent down, this clearly indicates a slight lack of humidity in the forcing room. For many strains this is 80-83%.
If the humidity drops even lower, oyster mushrooms become light and dry. The plates become thinner and become white or yellowish.
The mushroom ages quickly and tries to expel spores faster. In fact, in this case it consists only of skin and plates, which is why it is light.
Therefore, the caps turn upward, revealing the plates.
See the image below on the right.
What to do?
The first thing is to purchase an anemometer device and measure the flow speed by placing the device directly at the outlet of the cup.
If you have a two-zone growing system, then the speed should be 8, maximum 10 m/sec.
Second, check the humidity in the chamber with a different device than the one in your chamber, or recalibrate your device.
This can be done either in a metrological laboratory, or yourself using a highly sensitive, but quite expensive aspiration psychrometer.
The clusters you see above on the left indicate better than any instrument that there is not enough moisture.
Oyster mushrooms turn yellow and dry out due to lack of moisture.
If at the same time your psychrometer shows 89%, then this clearly indicates the need for its verification.
There should be several devices measuring humidity in the chamber, in the rows themselves, next to the growing bunches.
Third, check where your cups are blowing. If they have turned to the sides or fallen out of the air duct, eliminate these defects.
And check the recirculation filter - if it is dirty, the humidity in the chamber may drop.
Excess CO 2 level.
The appearance of mushrooms differs depending on how much carbon dioxide levels are exceeded and at what stage of development the primordium was damaged.
At the same time, the oyster mushroom can curl, stretch into a tube, and press against the film on the block. To describe the appearance of such a fruiting body, various comparisons are used.
Oyster mushroom is like a gramophone or saxophone, it curls up like a flower or in the form of tulips - all this occurs from excess CO2, and the degree of deformation depends on its amount and related factors.
In this condition of the joints, it is necessary to check the correct installation and operation of the ventilation system.
As a rule, in such a situation there are several factors: in addition to increased CO2, a low evaporation rate can also be observed. When the flow rate is insufficient, it cannot take away not only the accumulation of carbon dioxide from the drusen, but also the cloud of moisture that has accumulated there as a result of respiration.
Therefore, symptoms can be mixed, and fungal drusen of different ages look different.
Oyster mushroom has a thick leg and a small cap
It happens that the leg grows, but the cap remains underdeveloped.
The reasons for such deformation can be different, one of the most common is a large amount of carbon dioxide in the early stages of primordial development.
All defects in which the stem is thin or thick and the cap is small are described in the article
Oyster mushrooms grow in irregular shapes not only because of high CO2 levels.
A common cause of the ugly shape of mushrooms can be a soaked substrate.
The deformities consist in the fact that the entire fruiting body turns out and becomes wavy. The cap is yellow, but the plates remain white or also turn yellow.
When mushrooms rotate only due to increased carbon dioxide, they have normal pulp. If there is excess water in the substrate, the bunch is plump and not elastic. Oyster mushroom becomes watery; if you squeeze it in your hand, water flows.
More information about these defects is point 4 in the article.
Condensation on oyster mushroom blocks.
There are many reasons for the formation of condensation, almost all of them are associated with microclimate disturbances at the incubation stage and in the growing chamber.
Drusen may become covered with condensation at the stage of primordial formation if changes in humidity and temperature occur in the chamber. Then some of the fruits will die or will grow with a delay.
Condensation on the primordia often looks like yellow or brown drops (the liquid is light yellow, visible in the photo).
Some mushroom growers think that it is the rudiments themselves that secrete these drops. But in fact, this is what the condensate that has fallen out looks like, in which substances from the substrate have begun to dissolve.
Therefore, it is extremely important that fans, humidifiers and heat exchangers operate without interruption at the time of primordia tying.
Due to the enveloping of older mushrooms in a film of water, the surface of the mushroom cap may also become distorted.
Sometimes condensation in the form of a thin film on the splice is not even noticeable, but causes partial or complete death of the fungi.
After such exposure, the primordia of oyster mushrooms develop unevenly: part of the bunch stops (or slows down) development, and those primordia that emerged later and did not fall under the film overtake them in growth.
If there is a large amount of unbound water in the substrate or high humidity of the subfilm layer, condensation may also form.
At a constant humidity above 90% in the growing room during the formation of fruiting bodies, mushroom growth in the druse can be observed in different directions.
They have a thickened leg with a pronounced “protruding” hymenophore (the area where the plates are located) - for the same reason that we discussed above - the impossibility of moisture evaporation.
Only in this case it is associated not with a low flow rate, but with very high humidity. With a humidity of 90-93%, there is a high probability of condensation forming even with the slightest temperature fluctuations.
This phenomenon can be observed even in fully automated chambers of oyster mushroom production complexes.
Therefore, as soon as the rudiments of primordia appear, the humidity must be reduced to the parameters recommended by the mycelium manufacturer for your strain.
In general, we can say that it needs to be reduced to 87-89%.
If condensation fell on only part of the growing drusen, then as a result, some of the fungi slowed down and/or died.
Fungi, which were more developed at the time of the temperature jump, continued to develop.
What determines the color of oyster mushrooms - read the article
In the article, I briefly listed the most common types of deformities.
If this article does not describe your case, you can contact me for advice. It's free.
Write to the Facebook group.
I can only answer if I have the following information:
- a photo of your deformed drusen and a general camera angle, where you can see the placement of the blocks and ventilation,
- microclimate conditions - temperature, humidity, ventilation layout, how heating and humidification occur.
I write what is wrong with them, what needs to be corrected, and post this description with your photo on my website (without indicating your data).
On Facebook I also write about the microclimate and its disturbances, about the production of oyster mushrooms itself, and answer questions. The page is open, that is, you can read it without registration.
1.The block contains brown smudges from slots, spots of ungrowth appear in the bottom corners, and excess water accumulates. An unpleasant odor may appear, sometimes there is an odor of ammonia.
This is due to waterlogging of the substrate. Excess moisture contributes to the rapid spread of various bacterial infections and the development of mold. With the accumulation of pathogenic microflora, the already whitened block may begin to become covered with yellow spots on days 11-13, and after 3-4 days it may completely die.
2. The blocks overgrow very quickly, have a beautiful, uniform white color, and the primordia begin to bear fruit together. But then some of the primordia begin to dry out, and a large number of drusen wither in the early stages of fungal development.
The second wave gives a very low yield or does not form at all.
Such problems are observed when the substrate moisture is insufficient, because mushrooms cannot sufficiently absorb nutrients due to lack of moisture. On the dead remnants of drusen, moisture begins to accumulate and a secondary bacterial infection develops, so they look like they are soaked and not dried out.
3. Mold in the block - green (Trichoderma) or black (Mukor).
If the block is overgrown unevenly, then a grayish-white coating of mold mycelium may appear on the unovergrown spots, which at first is practically indistinguishable from oyster mushroom mycelium. 3-5 days after it appears, it forms spores and the stain turns green, olive or black, depending on the type of mold.
This is due to the low pH of the substrate. The optimal pH level is considered to be in the range of 7.5-8.5. Achieved by adding lime when preparing the substrate. Oyster mushroom mycelium develops well in this range, and molds prefer acidified substrates. Violations of the sanitary regime of inoculation treatment and the regulations for inoculation of blocks also contribute to infection, due to the entry of mold spores into the substrate from the air.
Sometimes the oyster mushroom block turns completely green in the early stages of incubation and dies. Very rarely, pink or orange mold (neurospora) appears in the bag.
As a rule, these two facts are associated with poor-quality heat treatment of raw materials. Read about hydrothermal regimes, and here about. Some mushroom growers conduct experiments and, as a result, prepare the substrate incorrectly. For example, additives that have not undergone heat treatment (not calcined) are added on the inoculation table: bran, chalk, gypsum. In this case, the additives themselves can be a source of Trichoderma spores, and the block is first covered with small spots of greenery, and then may completely disappear (due to numerous points of spore growth).
The enterprise needs to develop technological regulations that establish the sequence of all technological operations, indicating temperature and time parameters, and be sure to follow them. Ignorance of the microbiological processes occurring during the preparation of the substrate sometimes leads to ignoring important components of this technological process or simplifying it (for example, non-compliance with temperature parameters, reducing the time of one of the stages, incorrectly selected cooling modes during pasteurization).
It is necessary to record in a separate journal the change in any clause of the regulations, indicating the date (batch number), for further analysis of the situation. Some problems with substrate overgrowing may be due to the fact that the equipment does not comply with the selected modes and cannot ensure high-quality implementation of this process.
If there are violations in the processing of plant raw materials, the yield of the fungus may be low, despite high-quality mycelium and a properly planned microclimate in the growing chambers.
Problems associated with violations of climatic and sanitary parameters of incubation.
1. The appearance of green mold in the slots of blocks when overgrown
Indicates microbiological contamination of the room in which the units are located. It is necessary to empty the incubator and carry out a set of sanitary measures.How to deal with trichoderma and other molds.
2. Subfilm condensate
May occur due to:
— waterlogging of the substrate,
- a sharp change in temperature in the room where the blocks are overgrown.
Both of these reasons can cause the proliferation of bacteria and Trichoderma spores in the subfilm layer. Then, between the inner surface of the film and the overgrown substrate, either saucers of brown, foul-smelling liquid (first and second photos above) or green spots of trichoderma (third photo) appear. If these two reasons are present simultaneously, then the blocks are almost 100% defective.
Indeed, due to the presence of water in this layer, gas exchange is disrupted and the mycelium hyphae cannot grow there, but mold and bacteria spores feel great there, and can grow in three to four days so that they form a completely green crust under the film or solid yellow -brown stain of bacterial slurry.
Unfortunately, in this case the entire block may be white, beautifully overgrown at the break, but not bear fruit at all.
3. The surface of the bags under the film becomes covered with pronounced compactions - white spots.
Most likely, there was overheating during the overgrowing process. In this regard, it is mandatory to control the temperature in the center of the block - it should not exceed 30 degrees.4. Primordia on mushroom blocks form (form) and grow under the film directly near the perforations or in the subfilm space, regardless of the perforations.
The reason for this is the low humidity (below 75%) in the room during the final stages of incubation.5. Abnormal development of primordia, presence of “bumps”
Indicates fluctuations in temperature and humidity during incubation.
Like any other business, growing mushrooms requires some knowledge and experience. Beginning mushroom growers often encounter problems and refuse to continue what they started due to ignorance of the causes of failures and how to eliminate them. As a rule, the main reason for failure in any business, including oyster mushroom cultivation, is the lack of necessary information and non-compliance with technological standards. In this article we will look at the most common problems and mistakes that mushroom growers encounter when growing oyster mushrooms.
The mycelium does not grow in the substrate or develops very slowly.
The main reason for this may be a discrepancy between the temperature conditions favorable for the development of oyster mushrooms (below 24-28 degrees) or severe waterlogging of the substrate. In the first case, you need to increase the air temperature in the room, and to reduce the humidity in the bags with the substrate, it is enough to increase the number of holes in the lower part of the mushroom block.
The appearance of moisture between the mushroom substrate and the plastic bag.
To eliminate the causes of moisture, you need to stabilize the temperature, as this is a sign of changes in air temperature in the room. In places where liquid accumulates, holes of 1-2 mm should be made. At the same time, make sure that the leaking liquid does not fall on other blocks, the surface of the shelves or the floor.
The appearance of green or black spots on the surface of the mushroom block.
This is the most common and perhaps the most unpleasant problem of all mushroom growers. The reason is the development of mold fungi in the substrate - competitors of oyster mushrooms. Typically, mold appears due to poor quality or short heat treatment of the substrate. Molds can also develop due to low-quality oyster mushroom mycelium, which does not have time to master the substrate, freeing up the field of activity for competitive fungi. Please note that molds grow at higher temperatures.
Therefore, one of the most critical stages of growing oyster mushrooms is high-quality preparation of the substrate and maintaining the temperature regime in the cultivation room. This approach will enable the oyster mushroom mycelium to completely assimilate the substrate without leaving the mold fungi with nutrients, without which their development becomes impossible. Mushroom blocks with mold should be thrown away without regret and start again. However, if the affected areas are small, you can try to save the mushroom block. To do this, you need to carefully cut the oilcloth in the area affected by mold and sprinkle the surface with regular salt. This can localize the spread of mold fungi, but loss of yield cannot be avoided.
The appearance of foreign species of mushrooms on mushroom blocks.
The reason that other mushrooms grew instead of oyster mushrooms is the same error as in the previous paragraph, namely poor heat treatment or poor-quality mycelium. Usually, gray dung beetle develops in the mushroom block along with oyster mushrooms. If foreign mushrooms appear, they must be removed from the mushroom block. They will appear before the oyster mushrooms. For a successful mushroom business, the appearance of extraneous mushrooms should not be allowed, as this is directly related to the quantity and quality of the future harvest.
The appearance of a large number of oyster mushrooms, which dry out quickly.
The reason is insufficient air humidity in the room. The easiest way to fix this problem is. You need to increase the humidity using a fine-dispenser sprayer such as "Fog" or a regular garden sprayer, and in a small room even with a regular nozzle for a plastic bottle, or simply moisten the walls and floor with water. An important point is that water must not get inside the mushroom substrate (only on the surface of the mushroom bodies and oilcloth), this can lead to rotting of the mushroom block.
The appearance of mushroom fruiting bodies with an elongated stalk and small or pale caps.
These low-quality mushrooms are caused by insufficient ventilation or poor lighting, or both. With a lack of fresh air, the legs are long and twisted, the caps are of the usual color, but small. In poor lighting, the legs may be long and the caps may be pale and light. There are mushroom bodies that are ugly or coral-shaped. To prevent such causes, it is necessary to increase the lighting intensity; for this it is better to use fluorescent lamps (FLL) and provide the room with ventilation. In general, special attention should be paid to air exchange when growing oyster mushrooms. A careless attitude towards room ventilation is the main mistake of novice mushroom growers. Oyster mushrooms require a large amount of fresh air, much more than when growing champignons, so it is best to provide mushroom growing facilities with forced ventilation. In addition, the accumulation of waste products and fungal spores can negatively affect the human respiratory system.
A novice mushroom grower should remember that mushroom production requires a very responsible and patient approach. Oyster mushroom is the most unpretentious and accessible of all artificially grown mushrooms. However, it requires compliance with the microclimate conditions necessary for the development of this fungus, as well as the rules of storage, transportation and sale.
