Key Technical Points for Greenhouse Cultivation of Shaggy Mane Mushroom in Autumn and Winter

I. Cultivation Forms

The shaggy mane mushroom cultivation substrate is fermented in late August, inoculated and colonized in early September, and the substrate logs are moved into the greenhouse for cultivation and fruiting in late October, with the first flush of the first batch harvested in mid-November; the second batch is inoculated and colonized in late November to prepare for the second cultivation cycle, with the first flush of the second batch harvested in mid-December; the second flush of the first batch is harvested in early January of the following year; the second batch of shaggy mane mushroom is planted in late January, and production ends by the end of April.

II. Cultivation Formulas

Any one of the following 4 formulas can be selected according to the specific local raw materials available, and all can achieve the corresponding production results.

1. Cottonseed hulls 100 kg, phosphate fertilizer 2 kg, urea 0.5 kg, lime 2 kg, water 150-160 kg.

2. Corncobs 100 kg, diammonium phosphate 1 kg, lime 3.5 kg, water 150 kg.

3. Corn stalk powder 80 kg, horse manure powder 20 kg, urea 1 kg, phosphate fertilizer 2 kg, lime 3 kg, water 150 kg.

4. Cotton stalk shavings 60 kg, corncobs 30 kg, dry horse manure 10 kg, urea 1 kg, phosphate fertilizer 2 kg, lime 3-4 kg, water 150 kg

III. Substrate Fermentation

First, fully pre-wet the raw materials and pile them for fermentation, with each pile being no less than 3 cubic meters. When the temperature reaches 60-65°C, maintain it for 12 hours, then turn the pile; after turning, raise the temperature again to 60-65°C and hold for 12 hours. Turn the pile 3 times in total. The ideal fermented substrate is dark brown, has a fermentation aroma with no foul odor and no ammonia smell, a pH value of 7-8, and a moisture content of 60-65%. After fermentation is complete, spread out to cool and prepare for bagging and inoculation.

IV. Bagging and Inoculation

Use plastic film bags with a folded width of 22-24 cm and a length of 35 cm for colonization. Break the spawn into pieces about the size of a red date. Use the 4:5:5:4 inoculation method, that is, inoculate 4 pieces of spawn at each end of the bag, and place five pieces of spawn every 12 cm in the middle, with a total of 4 inoculation layers. After filling the bag with substrate, it should be firm enough that when supported by hand at the middle, both ends do not sag. After the bag is filled, pierce through both ends with a pointed wooden stick 3 cm in diameter to facilitate ventilation and oxygen supply. The amount of spawn used is 15-20% of the dry material.

V. Colonization

After the bags are filled, place them indoors. When the room temperature is high, stack them two layers per pile; when the room temperature is low, stack them four layers per pile. Leave about 20 cm between piles and walls to facilitate heat dissipation and prevent the temperature from rising too high and killing the mycelium. During colonization, keep the substrate temperature at 22-28°C and the indoor relative air humidity at around 60%. During colonization, pay attention to temperature changes. When the substrate temperature is high, turn the piles to dissipate heat and lower the temperature, which helps achieve uniform colonization.

VI. Casing Soil Cultivation

After 20 days of colonization, when the mycelium has grown throughout the entire bag, cultivate for another 5 days before moving into the greenhouse for casing soil cultivation. The method is: remove the plastic bag from the substrate log, place two logs horizontally side by side, add a vertical stick in the middle, and make beds running north-south, with 85-90 logs per bed being appropriate. Then cover the logs firmly with soil, with a 3-5 cm layer of mixed coarse and fine soil on top (loam soil is suitable for burying the logs). Before use, mix the casing soil with 1-2% lime, spray an appropriate amount of trichlorfon and formaldehyde solution, cover with plastic film and seal for 24-48 hours to sterilize and kill insects. At the same time, adjust the moisture and pH value (7-8). After the chemical odor has dissipated, it is ready for use.

VII. Fruiting Management

Fruiting begins 20 days after the substrate logs are moved into the greenhouse and covered with casing soil. Before this, maintain the greenhouse temperature at 16-25°C. Under suitable humidity management, the biological conversion rate is 141-152%, meaning 1 kg of substrate can produce about 1.5 kg of shaggy mane mushroom. When the temperature is above 25°C, the biological efficiency is only 80%. In addition, sufficient oxygen and suitable lighting conditions should be maintained in the greenhouse.

VIII. Harvesting

The fruiting bodies of shaggy mane mushroom grow to full size after 7-8 days. They should be harvested promptly before the cap opens. Otherwise, after the shaggy mane mushroom matures and the cap opens, the black spores released can cause autolysis of the fruiting bodies, greatly reducing the commercial value of the shaggy mane mushroom.

IX. Management of the Second Flush

After the first flush is completely harvested, clean away the mushroom bases and dead mushrooms from the bed surface, supplement with fertilized soil, spray water on the bed surface, and carry out normal management for the second flush. The management of the third and fourth flushes is the same as above. Shaggy mane mushroom can produce 3-5 flushes in one production cycle.

X. Pest and Disease Control

Shaggy mane mushroom has extremely strong resistance to competitor microorganisms, and generally does not require chemical sterilization. It is only necessary to use trichlorfon and formaldehyde solution before casing soil application to kill competitor microorganisms and insect eggs in the soil.