Pleurotus eryngii

King Oyster Mushroom

Strain: M 2603

 M 2603 pleurotus eryngii king oyster mushroom

Qualities:

  • rapid fruiting
  • good yield
  • fruitbodies of high quality

Characteristics:

Oyster mushroom with thick-stemmed fruitbodies, entirely edible.  The cap is grey-brown, 7 to 10 cm diameter with white stem.  This strain is becoming increasingly popular in Europe thanks to their strong texture, delicious aroma and good preservation. The main differences with M 2600 are the smaller stems and smaller caps, the abscence of knobbs on the caps and the higher resistance to bacterial infections.

Origin

Mediterranean area

Recommended substrate

composition:

75% hardwood, mixed fine + course
10% cereals
5% oil seeds
10% bran

humidity:

65-70 %

Recommended bag

Microsac type PPB 50/ SEU4/ V37-57

Filling of the bag

before or after heat treatment: 3 à 4 kg/ bag

Heat treatment

sterilisation, by preference at 121 °C

Inoculation

mix with ± 1% spawn

Incubation

room temperature:

23-25 °C

substrate temperature:

25-28 °C

duration:

10-15 days

Ripening phase

35 days at 20-22°C

Fruiting induction

open bag and lower temperature to 18 °C

Fruiting conditions

room temperature:

12-15 °C

relative humidity:

95-97%

CO2-concentration:

< 1200 ppm

light:

800- 1500 lux

Flushes

number:

2

interval:

1-2 weeks

between flushes:

relative humidity increase up to 90%

Total production cycle

Ca. 2 months

Average yield

150 to 180 g saleable mushrooms per kg fresh substrate

Important remark: the cultivation guidelines in our technical data sheets are a compilation of the data given to us by experienced cultivators.  Individual differences in the cultivation conditions can seriously affect the results.