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Key Management Techniques for Shiitake Mushroom Bags During the Color-Turning Period

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As early November arrives, temperatures drop noticeably and the day-night temperature difference widens. As a result, the shiitake mushroom bags produced in mid-September this year had just finished colonizing when the temperature fell, prolonging the maturation period of the bags and making it difficult for the mycelium to turn color. This is especially true for short-aging shiitake varieties, which may show the abnormal phenomenon of fruiting before color turning. The following two points should be noted in management: 1. For long-aging shiitake bags whose mycelium has fully colonized but has not yet turned color, management can be divided into two approaches. First, after punching holes, be sure to keep the cultivation room temperature above 22°C, and ventilate appropriately for 1-2 hours at noon each day;

As early November arrives, temperatures drop noticeably and the day-night temperature difference widens. As a result, the shiitake mushroom bags produced in mid-September this year had just finished colonizing when the temperature fell, prolonging the maturation period of the bags and making it difficult for the mycelium to turn color. This is especially true for short-aging shiitake varieties, which may show the abnormal phenomenon of fruiting before color turning. The following two points should be noted in management:

1. For long-aging shiitake bags whose mycelium has fully colonized but has not yet turned color, management can be divided into two approaches. First, after punching holes, be sure to keep the cultivation room temperature above 22°C, and ventilate appropriately for 1-2 hours at noon each day; second, move the punched bags into a greenhouse, stack them 4-5 layers high, and use sunlight passing through the greenhouse to raise the temperature within the stack and promote color turning.

2. For short-aging shiitake bags whose mycelium has fully colonized but has not yet turned color, in addition to following the first management method for long-aging shiitake, the second management approach is to move the punched bags into a greenhouse, cut the bags open with a small knife to enhance aeration, and use light and temperature to promote color turning.

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