Where are shiitake mushrooms produced? An introduction to the latest growing region distribution
Shiitake mushroom, also known as flower mushroom, fragrant mushroom, fragrant shin, fragrant fungus, winter mushroom, and fragrant gu, is the fruiting body of the fungus Xiangxun in the Pleurotaceae family. Shiitake is the world's second-largest edible fungus and one of China's specialty products. It has long been known among the people as a “mountain delicacy.” It is a fungus that grows on wood. Today, the editor of Qiangnong Net will introduce to you where the production areas of shiitake mushrooms are!
Where are the production areas of shiitake mushrooms?
Shiitake mushrooms grow in winter and spring on fallen broadleaf trees, in clusters, scattered, or singly. The main production areas of shiitake mushrooms include Zunhua and Pingquan County in Hebei, Gaomi and Guangrao in Shandong, Xixia and Lushi County in Henan, Biyang, Zhejiang, Fujian, Taiwan, China, Guangdong, Guangxi, Anhui, Hunan, Hubei, Jiangxi, Sichuan, Guizhou, Yunnan, Shaanxi, Gansu, and others.
Shiitake mushroom cultivation originated in China and has a history of more than 800 years. It was first invented by the farmer Wu Sangong of Longyan Village, Qingyuan County, Zhejiang, during the Song Dynasty through the cut-log cultivation method, and later spread throughout the country. Through exchanges among monks, it was introduced to Japan. The cut-log cultivation of shiitake mushrooms originated in China, while the current pure mycelium inoculation cultivation on segmented logs originated in Japan. By 1989, China's total shiitake output exceeded Japan's for the first time, making it the world's largest shiitake producer.
Environmental conditions of shiitake production areas
1. Temperature conditions: Under moist conditions, the optimal temperature for basidiospore germination is 22-26°C. The temperature range for mycelial growth is 5-24°C, with the optimal temperature being 24-27°C. However, due to the protective effect of wood, in high-altitude cold mountainous areas with temperatures below -20°C or in low-altitude areas above 40°C, the mushroom wood can still survive safely, and the mycelium will not die. Shiitake is a mushroom type that fruits under low and fluctuating temperatures. Shiitake primordia differentiate at 8-21°C, with the best differentiation at 10-12°C. The fruiting body develops within the range of 5-24°C, with 8-16°C being optimal. For the same variety, within the suitable range, at lower temperatures (10-12°C), the fruiting body develops slowly, the stipe is short, the flesh is thick and firm, and the quality is good; at high temperatures (above 20°C), the fruiting body develops quickly, the stipe is long, the flesh is thin, and the quality is poor. Under constant temperature conditions, shiitake does not form fruiting bodies.
2. Moisture conditions: In sawdust culture medium, the optimal moisture content for mycelial growth is 60-70%; in mushroom wood, the suitable moisture content is 32-40%. Below 32%, the inoculation survival rate is not high, and under 10%-15% conditions, mycelial growth is extremely poor. During fruiting body formation, the moisture content of the mushroom wood should be maintained at about 60%, and the air humidity should be 80-90%.
3. Nutrient basis
Shiitake is a wood-rotting fungus. Its main nutrients are carbohydrates and nitrogen-containing compounds, as well as a small amount of inorganic salts and vitamins. Various nutrients in mushroom wood and culture medium can only be absorbed and used by shiitake after being dissolved in water.
① Carbon source: Shiitake mycelium can use a wide range of carbon sources, including monosaccharides, disaccharides, and polysaccharides. A sugar concentration of 1-5% is relatively good.
② Nitrogen source: Shiitake mycelium can use organic nitrogen and ammonium nitrogen, but cannot use nitrate nitrogen or nitrite nitrogen. During the vegetative growth stage of shiitake mycelium, the ratio of carbon source to nitrogen source is preferably 25-40:1. High concentrations of nitrogen will inhibit the differentiation of shiitake primordia. During the reproductive growth stage, a relatively high carbon level is required.
③ Mineral elements: In addition to magnesium, sulfur, phosphorus, and potassium, the simultaneous presence of iron, zinc, and manganese can promote the growth of shiitake mycelium and has a complementary effect. Calcium and boron can inhibit the growth of shiitake mycelium.
④ Vitamins: The growth of shiitake mycelium must absorb vitamin B1, and other vitamins are not needed. The concentration of vitamin B1 suitable for shiitake growth is about 100 um per liter of culture medium. In segmented log cultivation, shiitake mycelium secretes various enzymes to decompose large molecules such as lignin, cellulose, and starch, and absorbs carbon sources, nitrogen sources, and mineral elements from the phloem and xylem of the mushroom wood.
4. Air in the production area: Shiitake is an aerobic fungus. Sufficient fresh air is one of the important environmental conditions for ensuring normal growth and development of shiitake. If the cultivation environment is too closed and shaded, deformed long-stipe mushrooms and large-foot mushrooms are likely to appear.
5. Light in the production area: Shiitake is a light-requiring fungus. Diffused light of suitable intensity is a necessary condition for shiitake to complete its normal life cycle. However, mycelial growth does not require light. Research shows that blue light with a wavelength of 380-540 nm inhibits mycelial growth but is most favorable for primordium formation. The differentiation and growth and development of shiitake fruiting bodies require light. Without light, fruiting bodies cannot form. Research shows that a light intensity of 40-7-lx is relatively suitable. Shiitake primordia tend to grow excessively in the dark, with small caps, long stipes, pale color, thin flesh, and poor quality.
6. pH conditions: The pH value of the culture solution suitable for shiitake mycelial growth is 5-6. A pH value of 3.5-4.5 is suitable for the formation of shiitake primordia and the development of fruiting bodies. During the decay process of segmented logs, the pH value of the mushroom wood continuously decreases, thereby promoting the formation of fruiting bodies.