Detailed Explanation of the Bagging Collection Method for Reishi Mushroom Spore Powder

Reishi mushroom spore powder is the extremely tiny oval reproductive cell, namely the seed of reishi mushroom, ejected from the gills of reishi mushroom during its growth and maturation period. Each reishi spore is only 4-6 micrometers, is a living organism, condenses the essence of reishi mushroom, and possesses all the genetic material and health benefits of reishi mushroom. Collecting reishi mushroom spore powder is a technical job. Let us take a look together at bagging collection of reishi mushroom spore powder below!

Making Bags for Reishi Mushroom Spore Powder Collection

Making bags is relatively labor-intensive and must be done early to avoid losses caused by missing the timing. Generally, each person can make 200-300 bags per day. Select 50 g 8-mo newsprint (size 39 cm * 27 cm) with good air permeability. The making method is divided into the following four steps.

1. First, leave out 2 cm from the 39 cm side for applying glue, then fold in half to 18.5 cm and glue into a cylinder with a height of 27 cm and a circumference of 37 cm.

2. Fold the 27 cm cylinder height at the center line, then choose either end and fold it again toward the center line, obtaining one quarter, namely 6.75 cm, to serve as the bag bottom.

3. Fold the two side lines of the obtained quarter inward into the cylinder, and make the two lines align respectively with the inner lines, obtaining the flat bottom plane of the cylinder, with the other two equal sides each 5 cm.

4. Fold either equal side toward the center line of the bottom edge and extend 1 cm beyond the center line, apply glue to the sealed part of the bottom, then fold the other side toward the center line and extend 1 cm beyond it, press firmly, and glue into a long tube food bag shape with a height of 20 cm, a circumference of 37 cm, and a fully sealed bottom. This completes it.

Note: For bagging reishi mushroom spore powder, you may also choose polypropylene gusseted bags of the same size as the paper bags and 0.0004 cm thick, and punch more than 20 holes per square cm with a No. 12 needle for later use.

Timing for Bagging Reishi Mushroom Spore Powder

From primordium formation to fruiting body maturity generally takes about 30 days. Once the fruiting body matures, spores also begin to be released one after another. The standard for fruiting body maturity is that the white growth ring at the edge of the cap has basically disappeared, the cap has changed from yellow to brownish yellow and brown, the tubes have begun to mature and brown filamentous spores appear, or brown spore powder appears deposited near the base of the mushroom. At this time, it enters the optimal period for bagging.

Bagging Method for Reishi Mushroom Spore Powder

Before bagging, drain accumulated water to lower humidity, and at the same time use a clean towel to wipe clean around the reishi mushroom to be bagged, then put on the bag down to the lowest part of the reishi mushroom. Bagging must be done at the right time, bagging each one as soon as its fruiting body matures, carrying it out in stages and batches. If bagging is too early, the cap growth ring has not yet disappeared, and later continued growth will stick to the bag wall or grow outside the bag, causing difficulty in local tube differentiation and affecting spore production. If bagging is too late, spores will drift away with airflow after release, affecting yield. Generally, for every 10,000 bags, bagging needs to continue for 10-15 days before finishing.

Management of Bagged Reishi Mushroom Spore Powder

1. Moisture retention: After reishi mushroom spores are produced, relatively high humidity is still needed to meet the conditions for later growth and development of the fruiting body and promote greater spore production. Spray water indoors frequently, and irrigate when necessary, controlling relative humidity to reach 90%.

2. Ventilation: After the reishi mushroom fruiting body matures, respiration gradually decreases, but after bagging, the local carbon dioxide concentration will also increase, so it is still necessary to keep the indoor air fresh. Generally, half a month after bagging, the spores released by the fruiting body can account for more than 60% of the total.