Hello everyone. I am Than Naing Soe. I am from Myanmar. Today I will write and share about growing oyster mushrooms. The first part has already been written. Due to circumstances and some issues, it took a time to write the second part. I feel sorry for that. You can read the first part here.
Growing Oyster Mushroom Part 1
In Part 1, we describe how our group of friends started and how they started planting. In the second part, we will share the steps of cultivation.
If you have read Part 1, it will be easier to read Part 2. Part 1 is done until the mushroom pods are on stage. Once the new mushroom pods are on the shelf, the temperature is adjusted between 28 ° C and 32 ° C. After 10 to 15 days of storage, the fungus begins to stand out. This is where the fungus begins to appear. When the young flowers begin to emerge, spray the spray on the package to reduce heat.
Spraying is important. Water should be sprinkled on the outside of the package. Do not allow water to enter the package. Water entering the package can damage the fungus. If you water too much, you will not get mold because you do not get the required moisture. Mushrooms are important to adjust the temperature. When water is scarce, the fungus dries up. It may turn yellow. Too much water can infect other fungi. Fungal damage may occur.
The timing of the mushroom harvest is important. The condition of the flower depends on the condition of the flower. If it is too small, it will not be harvested. If it is too large, it is too late to pick it up. It's not good to eat late. Adult mushrooms are sent to the market. First clean the blackened part of the fungus.
Purified mushrooms are sent to market. The fungus does not last long. Do not store above 24 ° C for 24 hours. Store in a cool place. Store in the refrigerator for up to 3 days.
Mushrooms are cooked for a variety of dishes. Mushrooms are good for your health. Yes. That's all for today. I will write Part 3 soon. Then we will share how to extract mushrooms and how to pack mushrooms. Thank you for reading so much.
Than Naing Soe
