High yields of white lingzhi mushrooms can be achieved through artificial regulation
1. The white lingzhi mushroom (Pleurotus nebrodensis) is a variety that prefers moderate to lower temperatures and is extremely sensitive to temperature. Its mycelium has a relatively wide temperature tolerance and can survive at 4°C-37°C, but the suitable temperature for its growth period is 23°C-28°C, the mycelium maturation temperature requirement is 5°C-30°C, and the fruiting temperature range is 0°C-25°C, but during the early growth stage at the mushroom bud stage...
I. The white lingzhi mushroom belongs to the moderate-to-low temperature type and is extremely sensitive to temperature. Its mycelium has a relatively wide temperature tolerance and can survive at 4°C-37°C, but the suitable temperature for its growth period is 23°C-28°C, the mycelium maturation temperature requirement is 5°C-30°C, and the fruiting temperature range is 0°C-25°C, but during the early growth stage at the mushroom bud stage the suitable temperature is 8°C-13°C, and during the later young mushroom growth stage the suitable temperature is 15°C. From this it is not hard to see that the fruiting body growth of the white lingzhi mushroom requires the temperature to be low first and then high.II. Another characteristic of the white lingzhi mushroom is that its mycelium growth requires a fairly long maturation stage to reach physiological maturity. That is, after the white lingzhi mushroom bags are fully colonized by mycelium, they cannot fruit directly like oyster mushrooms; they must go through a mycelium maturation period before fruiting.
Depending on the strain characteristics, this stage generally takes about 60 days, and some strains even take as long as 80 days, which is extremely inconvenient in production scheduling, greatly prolongs the production cycle, and relatively reduces production and operating benefits. The core of the short-incubation, high-quality, high-yield technology for artificially regulating the white lingzhi mushroom is to artificially control the temperature conditions during the mycelium maturation period, thereby shortening its maturation period and achieving smooth fruiting.
Basic method: first adjust the temperature during the mycelium maturation period to 30°C and maintain it for about 10 days so that the mycelium fully develops, then lower the temperature and maintain it at 0°C-10°C for about 15 days, so that the mycelium forms self-protection under relatively unfavorable conditions, thereby accelerating its development process. Generally, after one temperature-control cycle, the strain can smoothly shift to reproductive growth; individual strains require two temperature-control cycles to shift to reproductive growth.
III. When the bags become whiter in color, emit a sound like tapping hollow wood when knocked, and feel relatively hard and highly elastic to the touch, they can be moved out of the cold storage and into a plastic greenhouse.
At this time, the greenhouse temperature should be raised as much as possible, humidity increased, and an appropriate amount of strong light stimulation and relatively large ventilation provided. About 7 days after being moved into the plastic greenhouse, a slightly yellow bacterial liquid appears at the inoculation block. After that, the temperature should be lowered as much as possible and wait for mushroom buds to appear.
Generally, during this period the greenhouse temperature should be kept below 15°C, the straw mats should be well covered, ventilation should be strengthened in the morning and evening, and ground watering and spatial misting should be intensified at the same time. Only a few days of short-term low temperature below 15°C are needed, and mushroom buds can form quickly.
IV. Generally, each fruiting surface can produce 1-3 mushroom buds. Before they complete differentiation, thin the buds and keep only one mushroom bud.