Key Technical Points and Detailed Methods for Block Cultivation of Nameko Mushroom

Nameko mushroom, also known as Pholiota nameko, is a low-temperature wood-rotting edible fungus. It contains nutrients such as protein, fat, carbohydrates, and amino acids. When eaten fresh, its flesh is tender and its flavor is delicious. At the same time, nameko polysaccharides have a certain inhibitory effect on tumors. Therefore, nameko is a fungus with both edible and medicinal value. The key technical points for nameko cultivation are briefly described as follows.

1 Growth and development conditions

1.1 Temperature

The optimum temperature for the mycelial stage is 20-24°C. During the fruiting stage, different temperature-type varieties have different fruiting temperature requirements. Generally, early-fruiting varieties require a slightly higher temperature, at 20°C, while medium- and late-fruiting varieties require 18°C.

1.2 Humidity

The mycelium requires a humidity of 55%-60% in the sawdust medium, and an air relative humidity of 60%-70%. During the fruiting stage, the air relative humidity is 90%-95%.

1.3 Light

The mycelial stage does not require light, while the fruiting stage requires a certain amount of scattered light.

1.4 Air

Whether in the mycelial stage or the fruiting stage, sufficient fresh air is needed. When ventilation in the culture environment is poor, mycelial growth will be inhibited.

1.5 pH Generally, a pH of 5-6 is required.

2 Block-style cultivation method

2.1 Cultivation material formula Broadleaf sawdust 78%, wheat bran 20%, gypsum 1%, sugar 1%.

2.2 Bagging and sterilization of cultivation material Mix the weighed dry materials evenly, add water and stir until the moisture content reaches 60%, let stand for half an hour, then bag. Use the atmospheric-pressure half-cooked material sterilization method. After the water in the pot boils and steam rises, sprinkle material as steam appears, layer by layer, until it is about 20 cm from the pot lid. After sealing the pot, heat over high heat. When the temperature inside the pot reaches 100°C, begin timing for 2 hours.

2.3 Cooling and inoculation

When removing from the pot, use plastic sheeting with specifications of 1 x 0.8 m and a thickness of 0.004 mm to divide and remove the material from the pot. Each package weighs about 2.5-3 kg. After packaging, place them in a single layer in a clean low-temperature environment and ventilate promptly to cool them down. Inoculate when the temperature inside the package drops below 20°C. First place one material package into a wooden square frame of 33 x 33 cm and 8 cm high, open the package, and evenly mix about 15% (of the cultivation material amount) of nameko spawn into the material. Then lift the four corners of the plastic and sprinkle a small amount of spawn around the sides of the material package. Finally, sprinkle a layer of spawn on the upper surface. First press the four corners firmly, then press the whole block firmly, wrap it tightly with plastic, and place it on the cultivation shelf.

2.4 Cultivation

In the early stage, control the temperature at 8-10°C and cultivate for about 10 days; in the middle stage, raise the temperature appropriately to 10-14°C for about 8-10 days; in the later stage, as the temperature rises, the indoor temperature should be controlled below 18°C. By taking advantage of the characteristic that contaminating organisms grow slowly at low temperatures while nameko mycelium grows relatively quickly, regulate the temperature promptly so that it spawns quickly. Ideally, spawning should be completed in about 25 days.

2.5 Fruiting management

When the temperature drops below 20°C after autumn, open the packages promptly, and use a blade to make 3-5 cuts about 0.5 cm deep on each block to stimulate the formation of nameko primordia. During this period, increase the spatial humidity to 90%-95%; at the same time, spray light water on the surface of the mushroom blocks once each morning and evening. After the mushroom buds emerge, stop spraying water, but ensure the spatial humidity is 90%-95%. Before harvesting, spray heavy water to increase humidity and strengthen ventilation.

2.6 Harvesting

Generally, it takes about 20 days from the appearance of mushroom buds to harvesting. After the first flush of mushrooms is harvested, stop watering for 3-4 days, scrape off old mushrooms and residual mushroom bases, then spray water to induce fruiting. About 3-4 flushes of fresh mushrooms can be harvested. After harvesting, trim off the mushroom roots promptly, and sell fresh or salted according to market demand in a timely manner.