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The Latest Cultivation Methods and Technical Key Points for Himematsutake
Himematsutake is native to South America and is a fungus that grows in summer and autumn. Himematsutake has a good taste, with an almond-like aroma, a tender and smooth cap, and a crisp stipe. Its nutritional value is very rich, containing a large amount of protein and various amino acids needed by the human body. It can inhibit tumors
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Introduction to the main characteristics of the Himematsutake variety of oyster mushroom
An early-maturing Himematsutake introduced from Japan, with high yield and good quality, a yield per unit area of 11.93-14.07 kg/sq m, and a biological efficiency of 95.4%. The optimum humidity for mycelial growth is 24-28°C. The mycelium is pure white and short-fuzzy. The fruiting body formation temperature is 5-25°C, with no summer-over period, and the optimum temperature is 18-22°C; it belongs to the medium-temperature type of oyster mushroom species. The fruiting bodies grow in clusters, imbricate, with shell-shaped caps and smooth margins, grayish black when young and brown when mature. The flesh is white and fine. The stipe is white and lateral. The spore print is pink.
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What is the difference between matsutake and himematsutake? Explained clearly in one article
The difference between matsutake and himematsutake
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