|
Species |
Colonizing Temp (°C) |
Fruiting Temp (°C) |
Notes |
|
Pearl Oyster (Pleurotus ostreatus) |
24–27 |
18–24 |
Fast grower, very forgiving, excellent beginner variety. |
|
Blue Oyster (Pleurotus ostreatus var. columbinus) |
20–24 |
10–18 |
Prefers cooler fruiting, develops deep blue caps in low temps. |
|
Nebro Oyster (Pleurotus nebrodensis) |
24–26 |
15–20 |
Rare and slow fruiting, high culinary value, prefers cooler fruiting temps. |
|
King Oyster (Pleurotus eryngii) |
22–25 |
12–18 |
Needs lower temps and CO₂ control for thick stems and large caps. |
|
Pink Oyster (Pleurotus djamor) |
24–30 |
24–30 |
Tropical species, fast fruiting, sensitive to cold. |
| Yellow Oyster (Pleurotus citrinopileatus) | 24–28 | 20–28 | Delicate caps, shorter shelf life, vivid colour fades with cooking. |
| White Elm (Hypsizygus ulmarius) | 24–27 | 18–24 | Large caps, mild flavour, can tolerate slightly warmer fruiting temps. |
| Phoenix Oyster (Pleurotus pulmonarius) | 24–30 | 20–30 | Heat tolerant, fruits quickly in summer conditions. |
- Colonising Humidity (%): 70 - 75
- Fruiting Humidity (%): 85 - 95 is optimal. Take special care with correct humidity during pinning.
- Fruiting Light: 500–1000 lux indirect light.
- CO₂ Level for Fruiting: < 800 ppm and < 500 ppm for King Oyster.