China is the largest producer of oyster mushrooms, with abundant cultivars. More than 30 strains and over 200 varieties of edible oyster mushrooms have been identified.
In production, strain selection should be based on temperature type, production characteristics, and economic considerations.
According to different fruiting temperatures, oyster mushrooms can be classified as eurythermal, mesophilic, hypothermic, and hyperthermic.
According to different colors, they can be classified as pure white, grayish-white, dark gray, black, red, and golden yellow. The color of the oyster mushroom fruiting body changes with temperature; grayish-white, dark gray, and black generally lighten as the temperature rises. Generally, for varieties fruiting in summer, hyperthermic strains should be selected; for varieties fruiting in early autumn and spring, eurythermic strains with a slightly higher temperature range should be selected; and for varieties fruiting in autumn and winter, eurythermic strains with a slightly lower temperature range should be selected.
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