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Oyster mushroom large-scale cultivation: harvest management

When the cap is flat, the stalk is concave, and the edge is flat, the mushroom body has a high protein content, a low crude 

fiber content, a good product appearance, high yield, and good quality, which is the best harvest period. With the upgrading

of the consumer market, it is recommended to harvest early when the fruiting body is 60% to 70% mature (that is, the edge

of the cap is still curled inward), which can significantly reduce the number of spore ejections and effectively solve the potentia

risks caused by spore ejection.

Before harvesting, spray light water once, which can not only settle the oyster mushroom spores floating in the air, reduce the

impact on the respiratory tract of the staff, but also help keep the mushroom body fresh, reduce the cracking of the cap, and

improve the appearance quality. However, the amount of water sprayed should not be too large.

When harvesting single mushrooms, hold the culture medium at the base of the mushroom stalk with one hand, and pinch the 

mushroom stalk with the other hand to gently twist it off; when operating clustered mushrooms, do not break them hard to avoid 

lifting the culture medium as a whole. It is best to cut the mushroom bodies in clusters with a sharp knife close to the surface of the

mushroom bed. If most of the mushroom bodies in the same cluster are mature, they should be harvested together, because the 

remaining small mushrooms will not continue to grow. The cap of the oyster mushroom is tender and brittle and easy to crack. It

should be pruned on the spot, graded and packaged, and handled with care, and the number of flipping should be minimized. Plastic

baskets or foam boxes are suitable for large packaging. No matter which packaging container is used, it should be stacked in a single 

layer, and multiple layers should not be stacked to avoid mechanical damage to the mushroom body. For long-distance transportation,

it should be moved to a 0~3℃ cold storage for storage in time after packaging.

After picking a wave of mushrooms, be sure to clean the surface of the material, remove the dead mushrooms and residual mushroom 

roots on the surface, stop spraying water, control the temperature at about 25℃, and the relative humidity of the air at about 70%, keep

the air fresh, and let the mycelium resume growth. After 5 to 7 days of mushroom cultivation, when white mycelium appears at the hole

after picking the mushrooms, start the management of mushroom production in the lower tide.