Pleurotus djamor - Pink Oyster Genetics

Scientific Name: Pleurotus ostreatus

Common Names: Pink Oyster, Salmon Oyster, Strawberry Oyster, Flamingo Mushroom, Takiiro Hiratake, Tabang Ngunggut

Description:  A medium, tender, delicious mushroom with a vibrant pink cap, gills, and stem, this cultivar forms large cluster bouquets of mushrooms.  Pink oyster and other P. ostreatus species are some of the easiest to grow because they fruit using many substrates over a wide range of temperatures:  Hardwood, straw, and coffee grinds can produce huge yields of beautiful fruitbodies.  Pink Oyster is the best choice for the beginner in the heat of the summer or high temperature grow spaces.  Pink Oyster will spread aggressively through the summer, but is not able to survive the Canadian winter as a perennial outdoor mushroom.

Growth Conditions

Petri Dish, Slant, or Liquid Culture
Growth Medium: Malt extract or potato water agar
Temperature: 27 deg C

Spawn Run
Growth Medium:  supplemented hardwood sawdust
Temperature: 27 deg C
Bag Filter Type: "A"

Primordia Formation
Temperature:  10-16 deg C
Humidity: 95-100 %
Time (days): 2-4 days
Light (Lux): 800-1500 lux

Fruit-body Growth
Temperature:  20-32 deg C
Humidity: 80-95 %
Time: 3-5 days
Light: 800-1500 lux

Harvest Hint: With a moderately high humidity primordia will form at the location slits are cut in the bag.  Alternatively the bag can be opened from the top and rolled down for top-fruiting, or set on one side which forms larger clusters of mushrooms in our experience.    Harvest the mushroom before the cap edges turn upward and spore release begins.  If the light level and airflow are too low the mushrooms will form an undesirable coral-like form.