2021-06-09
Shiitake, oyster and enoki are common edible mushrooms. Machinery is widely used to replace manual work, improve efficiency and reduce errors, but high-quality spawn remains essential to crop quality. The following points introduce how to assess oyster mushroom spawn.
1. The bottle or bag should contain uniformly distributed, dense, white, cotton-like mycelium growing up the walls, without contamination or inhibition lines; the leading edge should be even and fan-shaped.
2. Colonized cottonseed-hull substrate turns yellow-brown, while sawdust substrate turns white to pale yellow.
3. Removing the cotton plug should reveal the characteristic oyster mushroom aroma. The medium should be springy and the spawn should not crumble easily.
4. Good-quality spawn is 25–40 days old with a small number of newly formed, mulberry-shaped primordia.
These features help growers identify good oyster mushroom spawn. Changyin also provides mushroom cultivation information and recommends practical mushroom machinery suited to customer needs.