How to Grow Enoki Mushrooms in Summer? A Detailed Guide to Cultivation Techniques
How do you grow enoki mushrooms in summer? Please explain the method. Enoki mushrooms are generally grown in autumn and winter, and are rarely cultivated in summer. When enoki mushrooms are cultivated in summer using cold storage for temperature control, each square meter of cold storage generates 15.6 yuan in profit over the three months of July, August and September, making the economic benefit very significant. The main techniques are described below: ingredient mixing...
How do you grow enoki mushrooms in summer? Please explain the method
Enoki mushrooms are generally grown in autumn and winter, and are rarely cultivated in summer. When enoki mushrooms are cultivated in summer using cold storage for temperature control, each square meter of cold storage generates 15.6 yuan in profit over the three months of July, August and September, making the economic benefit very significant. The main techniques are described below:
Ingredient mixing: The formulations more suitable for cold storage cultivation are: (1) 50 kg corncobs, 5 kg wheat bran, 2.5 kg cornmeal, 0.5 kg gypsum powder. (2) 15 kg sawdust, 35 kg cottonseed hulls, 5 kg wheat bran, 2.5 kg cornmeal, 0.5 kg gypsum powder. After mixing the ingredients evenly, add water at a ratio of 1:1.2-1.4. The water content should be such that no water drips when the material is squeezed tightly in the hand, and the pH value should be kept between 6 and 7. If the pH value is not suitable, lime can be used to adjust it. After mixing, put the material into plastic bags measuring 17 cm x 30-33 cm. Mixing the material and filling the bags must be completed on the same day.
Sterilization: After the material bags are filled, place them in a normal-pressure sterilization pot and heat over a strong fire so that the material temperature reaches 100°C within 6 hours, then maintain it over a gentle fire for 20 hours. After stopping the fire, take the bags out 2 hours later to cool, being careful to prevent the bags from breaking.
Inoculation: Inoculate when the bag temperature drops below 25°C. Before inoculation, be careful to disinfect the inoculation tools and the spawn. Generally, a 500 g bottle of spawn can inoculate 25-30 bags.
Management during the mycelium running stage: After inoculation, control the temperature of the culture room at 20-24°C, and ventilate and spray water in a timely manner. After about 30 days, the bag openings should be opened at the appropriate time.
Management during the fruiting stage: During the fruiting stage, control the temperature at 10-13°C. When growing in cold storage, attention should be paid to increasing the oxygen supply; insufficient oxygen will result in small fruiting bodies and thin stalks. Generally, harvesting can be done 15 days after opening. Harvesting standards: stalk length 12-18 cm, cap diameter 0.5-1.5 cm. After harvesting the first flush, spray water, and the next flush can be harvested after 11-12 days. Generally, 4-6 flushes can be harvested. Harvesting should be done at night, and the mushrooms should be sold in the market in the morning.
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