Detailed Cultivation Techniques for White Ferula Mushroom: Planting Methods and Management Key Points

White Ferula Mushroom, also known as White Ferula Mushroom, originates from **, hence it is also called Tianshan Divine Mushroom. Its cultivation technique is simple, with a short cycle and strong adaptability; it is tender in texture and fresh in taste, with pure white color, and is a rare edible mushroom of high nutritional value. The mycelium of White Ferula Mushroom is denser and whiter than common Pleurotus varieties, with strong resistance to contamination; the fruiting bodies grow in clusters or singly, the mushroom body is pure white, the flesh is plump and thick, the stipe is thick and long, the cap is crisp and tender in texture, with white gill lines, and the strips are straight; at maturity the cap top curls inward, and it is suitable for long-distance transport, with a single fresh mushroom weighing 50-160 grams.

This mushroom belongs to the medium-low temperature type mushroom fungi; the optimal temperature for mycelium growth is 24-27°C; the fastest growth and best quality occur at fruiting temperatures of 8-20°C; it has strong drought resistance. During the fruiting body growth period, the optimal relative air humidity is 84%-95%; the growth and development of both mycelium and fruiting bodies require fresh air, and when the carbon dioxide concentration exceeds 0.5%, deformed mushrooms are easily produced. Mycelium growth does not require light, while the fruiting body growth stage requires scattered light. The artificial cultivation techniques are as follows:

Cultivation in winter and spring gives high yield and the best quality. In our province, bags are made and inoculated in early October, fruiting occurs in late November; spring planting cannot exceed early February, and harvesting ends in early May.

I. Culture medium preparation. The most suitable cultivation is with a high-nitrogen formula. Comprehensive culture media using cottonseed hulls, mixed wood chips, corncobs, wheat bran, cornmeal, etc. grow well, with a conversion rate of 80%-100% over two flushes. Culture medium formulas: 1. Cottonseed hulls 40%, mixed wood chips 40%, wheat bran 10%, cornmeal 8%; 2. Rice straw 57%, cottonseed hulls 10%, wood chips 13%, wheat bran 10%, cornmeal 8%; 3. Wood chips or cottonseed hulls 78%, wheat bran 12%, cornmeal 8%. Each formula must be supplemented with brown sugar and gypsum at 1% each, with moisture content controlled at 65%, pH 6-7; when the temperature is on the high side, 0.5% lime can be added to the material to prevent the culture material from souring. To prevent contamination during the mycelium growth period, 500-fold diluted carbendazim or 1000-fold diluted mushroom pest cleanser can be added to the culture material; the material-to-water ratio is 1:1.1-1.2.

II. Inoculation and mycelium growth. Bag cultivation is used. The cultivation bag specifications are 15×32×0.05 cm or 17×34×0.05 cm low-pressure polyethylene thin bags. Sterilize at atmospheric pressure at 100°C for 10 hours, cool to 25°C, then open the tied mouth under sterile conditions and inoculate with spawn. The mycelium growth temperature is 22-26°C, air humidity below 70%, with frequent ventilation. Prevent strong light exposure during the bag cultivation period.

III. Fruiting management. After 30-45 days of cultivation, the mycelium will have fully colonized the bag. When primordia appear on the material surface or sides, move the physiologically mature cultivation bags into the fruiting shed to grow mushrooms. Cultivation can be done indoors in shelf-style upright placement, or outdoors in a shaded shed with upright placement and film covering; outdoor growth conditions are more suitable and more favorable for mushroom growth. After the bags are moved into the fruiting shed, control the temperature at 10-23°C, and primordia appear in about 7 days. When the cap is 2 cm, increase water spraying and strengthen ventilation. In the early stage, misting the space to maintain 80% relative humidity is sufficient; in the later stage, control light, as under weak light the stipe is longer and the cap smaller. Alternatively, after opening the bag mouth, disinfected garden soil can be used to cover the material inside the bag with 2-3 cm of soil.

IV. Harvesting and processing. From the appearance of primordia to maturity of the fruiting body, harvesting can be done in 8-12 days. At harvest, grasp the stipe by hand and pull the whole mushroom up. After harvesting, stop water spraying, clean around the bag mouth and the environment, and let the mycelium rest and recover. After 5 days, continue water spraying and temperature control. Generally, 2 flushes can be harvested. Fresh mushrooms can be sold directly or salted; they can also be sliced and processed by drying into a dry product.