Pleurotus+djamor+-+Pink+Oyster

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>> =Description= It has its name due to the intense pink color of its cap. Known for its speed to fruiting, its temperature tolerance is high but is sensitive to cold and will not survive freezing temperatures [1]. It grows in dense cluster and is able to flourish on a wide variety of base materials. This species is so aggressive as to colonize unpasteurized bulk substrates before competitors can flourish [3].

Sharing the general shape and appearance of P. ostreatus except the primordia are bright reddish ("salmon-egg") pink, becoming pinkish as mushrooms develop, a dull pink to light pinkish cinnamon colored and often fading to straw-colored when over-mature. The color transitions are not only age-dependent, but vary between strains and are influenced by light conditions. When cultivated, variants often appear from the same fruiting container as the pink forms. These variants range in color from beige to cream to white, usually with white to gray gills, and often with a highly undulating, scallop-like cap margin [3].

> **1. Fruit / Cap** The cap’s shape is that of a fan and of a size of 2 to 5 centimeters [2]. Cap convex expanding with age to broadly convex to plane. Cap margin inrolled at first, then incurved, and eventually flattening and upturning at maturity. The gills are particularly strongly pig mented with pinkish tones when young, fading to a creamy beige in age [3].

> **2. Natural habitat** Referring tropical and subtropical hardwoods including palms, rubber trees, and also found on bamboo [3].

> **3. Fragrance Signature** Grain spawn and myceliated straw smells rich, sweet, and classically Oyster but not anise-like [3].

=Features= From the same fruiting column, I obtain pink spores from pink mushrooms and light beige spores from mushrooms that were originally pink but faded to cream beige. Spores measure 6-10 x 4-5 p, smooth, and cylindrically shaped. Clamp connections present. Cheilocystidia present. Pleurocystidia absent. Hyphae arranged dimitically [3].
 * 1) **Spore print photo**
 * 2) **Mycelial characteristics**
 * 3) **Microscopic feature**

=Growth Characteristics= >> **Spawn Run** >>> Incubation Temperature: 75-85° F. C.) >>> Relative Humidity: 95-100% >>> Duration: 7-10 days. >>> C02: >5000 ppm >>> FreshAir Exchanges: 0-1 per hour >>> Light Requirements: n/a >> **Primordia Formation** >>> InitiationTemperature: 65-75° F. (18-25° C.) >>> Relative Humidity: 95-100% >>> Duration: 2-4 days >>> C02: 500-1000 ppm >>> FreshAir Exchanges 5-8 per hour. >>> Light Requirements: 750-1500 lux. >> **Fruitbody Development** >>> Temperature: 70-85° F. (20-30° C.) >>> Relative Humidity: 8 5-90% >>> Duration: 3-5 days. >>> C02: 500-1500 ppm. >>> Fresh Air Exchanges: 5-8 per hour. >>> Light Requirements: 750-1500 lux. >> **Cropping Cycle:** >>> 2 crops, 7-10 days apart. =Consumption= The pink oyster mushroom is easy to fry and to combine with vegetables. The flavor of this mushroom is not as appealing as many of the other Oyster species. Tougher fleshed and more tart than other Oyster species, the pink color soon disappears upon contact with heat [3]. Its color changes from pink to orange-brown during frying [2]. Upon drying, a majority of (but not all) specimens lose their pinkish tones [3]. There are no known medical benefits for the pink oyster mushroom [2].
 * 1) **Temperature**
 * 2) **Humidity**
 * 3) **O2/CO2**
 * 4) **Light**
 * 5) **Substrate composition**
 * 6) **Summary [3]**