What Are the Latest Enoki Mushroom Varieties? Detailed Variety Introductions
Artificially cultivated enoki mushroom types are divided by the speed and timing of fruiting into early-fruiting and late-fruiting types; by the temperature at which they occur into low-temperature and moderately high-temperature types; by the number of fruiting bodies produced into the fine-dense type (many stems) and the coarse-sparse type (few stems). Let us take a look together at which enoki mushroom varieties there are!
Sanming No. 1 strain
The Sanming No. 1 strain is very commonly cultivated. The mycelium grows quickly, filling a tube in 7 days, and in 25-30 days the mycelium can fill a bottle or bag. Fruiting is fast, with mushrooms emerging in just over 30 days. The cultivation cycle is short, and the entire cultivation cycle can be completed in 70-80 days. The yield is high, with biological efficiency reaching 70%-100%. The quality is good, the stems are uniform in thickness, and the color is pale. The content of the 8 amino acids required by the human body accounts for 44.5% of the total amino acid content, higher than that of ordinary mushrooms. It has a wide suitable temperature range and can fruit at 3-21°C. It has strong stress resistance, with few diseased or deformed mushrooms.
007 and 008 young mushroom strains
The cap is pale yellow to yellow-brown. The upper part of the stem is pale, white to light yellow, while the lower part is darker, golden yellow to dark brown, densely covered with short brown fuzz. It has strong stress resistance. After inoculation, the mycelium rapidly colonizes the substrate and fruits early, with relatively high yield. During the growth of the mushroom buds, only weak scattered light (5-10 lux) is needed; the color of the mushroom body deepens as light intensity increases. The dark-colored strain of enoki mushroom has a soft and smooth cap, crisp and tender stems, and a rich aroma, making it suitable for producing fresh mushrooms for the domestic market.
White strain F21
A strain from the Jiangshan City Institute of Microbiology in Zhejiang Province. It fruits neatly, with about 200 mushrooms per cluster, stem length 15-23 cm, and the cap curls inward and does not easily open. The white strain is not sensitive to light; even if the cultivation environment has relatively strong scattered light, the fruiting bodies remain pure white throughout with a glossy sheen, making them suitable for canning or salt-processing for export.
The white strain of enoki mushroom has slower mycelial growth and poor stress resistance, with weak resistance to contamination. When cultivated in bottles or bags, the mycelium does not easily grow through the substrate. During fruiting, it has weak tolerance to carbon dioxide. In a poorly ventilated environment, although many mushroom buds form, few develop into mature mushrooms, and the stems easily become twisted, deformed, or develop heart rot. This phenomenon is especially serious in the later stages, so in production often only the first two flushes are harvested, resulting in lower yield. The white strain of enoki mushroom has a pure white body and is suitable for processing into export commodities. Because of its mild flavor, it is sometimes less popular than the dark-colored strain of enoki mushroom for the domestic market.