GROWING GOURMET - Anto2ni.it

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GROWTH PARAMETERS
Tolerant of high temperatures, renowned for its speed to fruiting and yield efficiencies, many cultivators
are initially attracted to this mushroom. However, compared to the other Oyster-like species
mentioned in this book, I hesitate to call it a "gourmet" mushroom.
Although high yielding, I do not
hold it in high regard for numerous reasons, such as its
continued growth after harvest.
U lack of cluster-bouquet formation.
U premature fruiting.
U quickness to spoil.
production of high spore loads.
U attractiveness to fungus flies.
These may be merely the complaints of a critical connoisseur. Many people use and like this species.
P. pulmonarius remains the favorite of many of the largest Oyster growers in the world,
especially those located in warmer climatic zones.
Okwujiako (1990) found that the vitamin thiamine was critical for growth and fruitbody development
in P pulmonarius. By simply adding yeast extract to the base medium, vitamins essential for
enhanced fruitbody production are provided. For more information on the cultivation of P.
pulmonarius refer to Bano & Raharathnam
(1991) andAzizi et alia (1990). (Please note that these authors
describe Pleurotus sajor-caju when, in fact, they were probably cultivating a variety P.
pulmonarius.)
For more information, consult Vilgalys et a!. (1993), Hilber (1982), Kay & Vilgalys (1992), and
Petersen & Hughes (1992).
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