Summer temperatures can be extremely high, making the three-dimensional cultivation of *Pleurotus ostreatus* in plastic bags prone to severe contamination and even total failure. The ability of the fungus to successfully colonize the substrate is crucial for summer mushroom cultivation, and it remains one of the biggest concerns for growers. Through practical experience, it has been found that perforation and ventilation are highly effective methods for improving success rates during the hot season.
First, timing the perforation is essential. It should generally be done 3 to 5 days after sowing, when the mycelium has turned white and begun to spread into the growing medium. If the holes are made too early, before the mycelium has fully germinated, there's a higher risk of bacterial contamination. On the other hand, if the holes are delayed, the mycelium may suffer from oxygen deprivation, which can hinder its growth and development.
Second, the placement of the holes must be carefully controlled. They should be made only on the layer where the mycelium is actively growing or spreading. This is especially important when the amount of inoculum is low or when the mycelium grows slowly. In such cases, it’s necessary to make precise holes to avoid creating entry points for bacteria or pests.
Third, the size and number of holes matter. A small pin (such as a set of 3–4 pins tied to a chopstick) is typically used to create the holes. Around the fungal layer, about 10–12 holes per bag are recommended. After the mycelium has started to grow and extend, another round of hole-punching should be done every 5–7 days, with a total of 3 rounds throughout the entire cultivation period.
Fourth, the benefits of perforated ventilation and oxygenation are significant. First, it helps the mushrooms grow faster, reducing the overall cultivation cycle. Second, it prevents bacterial contamination, increases the success rate of summer oyster mushroom cultivation, and reduces financial risks for farmers. Third, this method enables year-round production of oyster mushrooms, helping to meet the demand for fresh mushrooms during the summer months, thus significantly boosting the economic returns for mushroom farmers.
By implementing these techniques, growers can overcome many of the challenges associated with summer mushroom cultivation and achieve more consistent and profitable results.
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