Summer temperatures can be extremely high, making the three-dimensional cultivation of *Pleurotus ostreatus* in plastic bags particularly challenging. This method often leads to serious contamination and even total failure of the crop. The ability of the fungus to successfully colonize the substrate is crucial for summer mushroom production, and it remains one of the most significant concerns for growers. Through practical experience, it has been found that perforation and ventilation oxygenation is an effective strategy to overcome these challenges during the hot season.
The timing of the perforation is critical. It should typically be done 3 to 5 days after sowing, when the mycelium has turned white and started to spread into the growing medium. If the holes are made too early, before the hyphae have fully germinated, there's a higher risk of bacterial or fungal contamination. On the other hand, if the perforation is delayed, the mycelium may suffer from oxygen deprivation, which can slow down its growth and development.
The location of the holes is also important. They should be placed precisely on the area where the mycelium is actively growing. When the amount of spawn is limited or the mycelium grows slowly, it becomes even more essential to carefully select the spots for drilling. This helps prevent contamination by bacteria and insects, ensuring a cleaner and healthier growing environment.
Regarding the size and number of holes, small pins (such as 3–4 pins tied to a chopstick) are usually used. Approximately 10–12 holes should be made around the fungal layer per bag. After the mycelium has developed and extended, another round of hole-punching should be done every 5–7 days, with a total of 3 perforations throughout the entire growing period.
Perforated ventilation and oxygenation offers several key benefits. First, it promotes faster mushroom development, reducing the overall cultivation cycle. Second, it significantly reduces the risk of bacterial contamination, increasing the success rate of oyster mushroom cultivation in summer. This helps farmers minimize their investment risks. Third, this technique enables year-round production of oyster mushrooms, helping to meet the demand for fresh *Pleurotus ostreatus* during the summer months. As a result, it greatly enhances the economic returns for mushroom farmers.
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