Overwintering edible fungi: raise the temperature and maintain humidity
December is the busiest period for edible fungus production. Most cultivated varieties are fruiting, some that fruit in spring are in the mycelial growth phase, and some spawn is being made or is in the mycelial growth phase. With the arrival of December, temperatures drop, which is a considerable challenge for edible fungus growth. Therefore, mushroom growers must plan reasonably, manage well, and ensure normal growth of the edible fungi.
Oyster mushroom: Most are at the fruiting stage, and some cultivated in autumn have entered the tail end of fruiting. The focus of management is heat preservation, resolving the contradiction between raising the temperature and maintaining humidity in the mushroom shed and ventilation. For broad-temperature-type strains such as 8359 and Nongke 12, the shed temperature should be kept at around 15°C. For low-temperature-type strains such as 2006 and Tekang No. 1, although the fruiting bodies will not freeze to death at 0°C, their growth rate is too slow to catch the golden sales period. Therefore, efforts should be made to keep the shed temperature at around 10°C. Ventilation is the biggest problem during this period and is in serious conflict with raising temperature and maintaining humidity. It should be coordinated according to actual conditions, and one should not attend to one thing and lose another.
Enoki mushroom (Flammulina velutipes): Most are at the fruiting stage or about to fruit. Due to the characteristics of the variety, enoki mushroom management is relatively simple. Simply keep the temperature at 4°C-15°C and the humidity at suitable conditions to obtain a good harvest.
Shiitake mushroom (Lentinula edodes): Flower shiitake is a premium grade among shiitake mushrooms. To cultivate flower shiitake, the shed should be kept dry and strong light should be maintained. Humidity must not exceed 70%. In particular, once the young mushrooms crack open, humidity absolutely must not rebound, otherwise "tea flower shiitake" will form, reducing marketability. If rainy, snowy, foggy or other high-humidity weather occurs, the humidity can be reduced by burning a coal stove in the shed, but care must be taken to discharge the smoke outside the shed; otherwise, the sulfur dioxide in the product will exceed the standard and it will become toxic food. When cultivating thick mushrooms, attention should be paid to ventilation and maintaining humidity. According to market and other conditions, the temperature can be lowered so that they grow into thicker fresh mushrooms, maximizing their commercial value. In winter, cultivating water mushrooms is not advocated.
Button mushroom (Agaricus bisporus): It is difficult for it to fruit below 10°C. The focus of management is raising the temperature and maintaining humidity. Once the temperature is below 8°C, there is no possibility of fruiting. Because button mushrooms have few fruiting bodies and do not demand much oxygen, the ventilation volume can be relatively reduced.
For varieties such as small oyster mushroom and lion's mane mushroom (Hericium erinaceus), heat preservation should be the first priority in management, followed by ventilation. Management should be carried out according to the variety and the different stages of fruiting, and a one-size-fits-all approach should not be used.
Some varieties scheduled for market from New Year's Day to the Spring Festival are at the late stage of mycelial growth or the mycelial maturation stage, such as oyster mushroom, enoki mushroom, lion's mane mushroom and tea tree mushroom. The focus of management is heat preservation; combined with appropriate ventilation measures, mycelial growth can be completed smoothly.
Shiitake mushroom, shaggy mane mushroom (Coprinus comatus) and willow pine mushroom (Agrocybe aegerita), which fruit in spring, are at the initial stage of mycelial growth. Heat preservation is sufficient; no excessive management is needed. However, note that after covering the mushroom bags with insulation materials, they should not be left unchecked for a long time; otherwise, once mycelial burning occurs, it will be too late for regret.