Why the yield of Pleurotus ostreatus becomes lower
Recently, many mushroom growers have approached me with concerns: Is the yield of oyster mushrooms decreasing year by year? Compared to previous years, there are significant differences. To address this, I conducted a survey and identified several key issues that are contributing to the decline in production.
A major problem is the continuous cultivation of oyster mushrooms in greenhouses over multiple seasons. This leads to severe environmental degradation and inadequate disinfection, which are primary causes of reduced yields. According to testing data, at a new site, the number of contaminating bacteria was 63.95 per square meter, with 95% being harmful bacteria and 150 colonies per square meter. After the first cultivation cycle, the bacterial count can increase up to 20 times. These contaminants negatively impact the growth of Pleurotus ostreatus. The more times the same area is used, the lower the yield becomes. Additionally, the metabolic byproducts of the mushrooms themselves can inhibit their own growth. Therefore, it's advisable to change the growing location every 2–3 years or rotate the growing season. Some growers have also adopted southern-style methods, such as using local bacteria or sourcing mushrooms from off-site locations.
Another issue lies in the raw materials used for cultivation. The main material is cottonseed hulls. However, due to technological advancements, modern cotton processing equipment has improved efficiency, resulting in lower nutrient content in the husks. Cotton hulls are now categorized into different grades—large shell linters, medium shell cashmere, and small shell lint. Most growers are unaware of these distinctions and assume any cotton shell is suitable. In reality, short-shell cotton husks have low water and nutrient content, making it difficult for the second flush of mushrooms to emerge. On the other hand, small-shell cotton husks are rich in moisture and nutrients, leading to higher yields. The difference in production between the two types can be as high as 20%.
The quality of the spawn used in production is another critical factor. High-quality spawn is essential for maximizing yield and profitability. However, it's hard to visually assess spawn quality. Two strains may look identical on the surface, but their genetic stability and production standards can differ significantly. Most growers purchase third-grade spawn, often from rural producers who lack proper quality control. This leads to issues like contamination, improper storage, and inconsistent performance. Edible mushroom mycelium has the tendency to grow indefinitely, but the more it's expanded, the more aged and variable it becomes. Some farmers even use spawn obtained from research institutions for long-term cultivation, which contributes to the decline in oyster mushroom yields over time.
In conclusion, addressing these challenges requires better management of growing environments, careful selection of raw materials, and access to high-quality spawn. By implementing these strategies, growers can improve their yields and maintain sustainable production of oyster mushrooms.
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