Our substrates are produced FRESH for you, so the production time is approximately 3 - 6 weeks.
Organic Pink Oyster Mushroom - P. salmoneostramineus - Mushr. Patch
for organic mushroom cultivation
Quantity discount:
from 3 pcs.
from 6 pcs.
from 30 pcs.
from 100 pcs.
Organic Pink Oyster Mushroom - Pleurotus salmoneostramineus -
Mushroom patch
Synonyms: Salmon Oyster, Strawberry Oyster, Flamingo Mushroom, Takiiro Hiratake, Tabang Ngungut
Pink oyster mushroom is similar to Pleurotus ostreatus in shape and appearance. The young fruiting bodies are reddish-pink and become light pink to salmon-coloured as they mature. The cap is domed outwards and flattens out over time. The brim of the cap is initially curled, but then becomes flatter and straightens with increasing age.
This fresh product is prepared fresh for you to order. The production time is around 3 - 6 weeks.
The mushroom spawn should be processed immediately after delivery.
If the product cannot be processed immediately, it can be stored in the refrigerator at 4 °C for up to 2 weeks.
We recommend that you plan for this when ordering.
Suitable cultivation methods:
straw bales, logs, mushroom beds, apawn bag for indoor cultivation
Suitable substrate: straw, paper, oak wood, coffee grounds, pulp from coffee beans, hardwood
Suitable woods are poplar, oak, elder, aspen, acorn, birch, ash, beech, willow, elm
This cultivation bears fruit when grown outdoors in summer
You receive fully colonised mushroom spawn made from organic materials (wood, rye-bran from organic cultivation).
1 autoclave bag with approx. 6 litres of spawn is suitable for inoculation of a mushroom patch of 80 x 80 cm.
Beimpfen von einem Pilzbeet mit 80 x 80 cm.
Taxonomy:
Class: Agaricomycetes
Subclass: Agaricomycetidae
Order: Fungi (Agaricales)
Family: Fungal relatives (Pleurotaceae)
Genus: Mushrooms (Pleurotus)
Species: Pink oyster (Pleurotus salmoneostramineus)
Spores: : Pink spores, 6 - 10 x 4 - 5 µ, cylindrical shape
Cultivation conditions:
Phase 1: Mycelium growth
Temperature: 24 - 30°C
Humidity: 95 - 100%
Duration: 7 - 10 days
CO2: >5,000ppm
Room air exchange: 0 - 1 per hour
Light: n/a
Phase 2: Formation of primordia / start of fruiting
Temperature: 18 - 25°C
Humidity: 95 - 100%
Duration: 2 - 4 days
CO2: 500 - 1,000ppm
Room air exchange: 5 - 8 per hour
Light: 750 - 1,500 lux
Phase 3: Fruiting and harvest
Temperature: 20 - 30°C
Humidity: 85 - 90%
Duration: 3 - 5 days
CO2: 500 - 1,500ppm
Room air exchange: 5 - 8 per hour
Light: 750 - 1,500 lux
Harvest waves: Two harvests 7-10 days apartTaxonomics:
