Daihonzuki: Pleurotus ostreatus

Author: Li Keyi
Publisher:
Publishing Date: 2004-10-01
Features: Oyster mushrooms are not only a high-yield edible fungus but also delicious and nutritious. In 100 grams of dried oyster mushrooms, there are 19.46 grams of crude protein, 3.84 grams of crude fat, and 65.61 grams of carbohydrates. Long-term consumption of oyster mushrooms also has health benefits, such as reducing cholesterol levels, lowering blood pressure, and preventing atherosclerosis. Oyster mushrooms are highly adaptable wood-rotting fungi and are widely distributed in China, with cultivation found throughout the country. They are suitable for extensive cultivation, yielding over 100 kilograms of fresh mushrooms from 100 kilograms of cultivation materials. The cultivation materials for oyster mushrooms are widely available, with a short production cycle and significant economic benefits, making them one of the fastest-growing edible fungi in recent years. However, since most mushroom farmers lack an understanding of the production characteristics of oyster mushrooms and lack practical cultivation technology guidance, unstable yields often occur, leading to low economic benefits and hindering the development of oyster mushroom production. To address the technical issues in oyster mushroom production, the author compiled this book based on years of practical production experience and reference to the latest technical materials. This book fully considers the production and living conditions of, using vivid, concrete, and easy-to-understand color illustrations to detail the technology of oyster mushroom cultivation, including spawn production technology, cultivation technology, production cultivation technology, mushroom management and harvesting technology, and the prevention of common pests and diseases. It is suitable for to guide production and also serves as a reference for relevant scientific and technological workers.