Detailed Explanation of Key Management Techniques for Fruiting of Summer-Cultivated Shiitake Mushrooms

The fruiting stage of summer mushrooms coincides with the hotter season, which is unfavorable for the growth and development of fruiting bodies. Poor management can easily lead to wilted buds and rotten mushrooms. How can cultivation protection facilities and corresponding measures be used to restrain the effects of adverse environments? This is the most important aspect of fruiting management in summer cultivation. Based on the experience of major production areas, the main measures are as follows:

1. Thin the buds and dig out the stems

The first flush of mushrooms from buried logs occurs from late May to June, when the temperature is relatively suitable and mushroom buds emerge in dense clusters. If allowed to develop freely, the caps will be small and the flesh thin, failing to meet the quality requirements for fresh-market export; therefore, bud thinning is essential. Specific operation: for the densely clustered buds on the surface of the logs, select 6-8 buds per bag that are plump, round and regular, short-stemmed, and reasonably distributed; press the excess buds with fingers to damage them and prevent their development, so that mushroom production on the bed is reasonably distributed and nutrients and moisture are absorbed evenly, ensuring premium mushroom quality.

2. Shade and light control

In summer, the shed temperature rises. The shade structure should be covered with thatch grass and branches to avoid direct sunlight, with the light source relying only on weak light filtering through the gaps in the straw curtains on the surrounding shed walls, generally controlled at "one part shade to nine parts sun," keeping the entire mushroom shed in a cool, dim condition. For the site selection of summer mushroom sheds, mountain hollows and riversides that are near hills and water, well-ventilated, and not exposed to strong light are suitable. If light intensity is too great and temperature rises, the mushroom bodies become thin and the color turns yellow, affecting quality.

3. Increase humidity and lower temperature

During the day, channel flowing water into the furrows and drain it at night, maintaining shallow water storage for cooling. However, note the lower limit of water volume, which is 20 cm from the bed surface, to prevent stored water from soaking and damaging the logs. When the logs are relatively dry, clean water can be poured directly onto them, generally once a day, and more on sunny days. On rainy days, drain accumulated water from the furrows promptly. During high temperatures, use low-temperature clean water such as spring water or well water in the morning and evening to spray the shed roof, surroundings, and interior space, keeping the shed in a cool environment.

4. Strengthen ventilation

Regardless of the cultivation method used, when summer mushrooms enter the fruiting body growth stage, the covering film over the beds should not be tightly closed in the early period. Whether it is a single-arch shed or a 2-3 arch shed, the film around the perimeter must be rolled up at least 30 cm away from the beds to ensure smooth airflow between the beds. In hot, stuffy, and dry weather, the film should not be used for shading during the day. If the film is tightly closed and the temperature rises, carbon dioxide concentration will increase, inevitably causing wilted buds and rotten mushrooms. Summer has many thunderstorms; pay attention to strengthening ventilation and removing moisture. A ventilation opening can be made by opening part of the shading material around the shed to allow smooth airflow inside; also check whether the covering film has breaks or leaks that let rain in, to avoid rotten mushrooms and rotten logs caused by high temperature and rain soaking.

5. Frequent inspection

Every day while harvesting, observe carefully. If pests, diseases, wilted buds, or rotten mushrooms are found, remove them promptly, dig out the rotten roots, and wipe the area clean with limewater to prevent the spread of contamination. It is emphasized that pesticides are prohibited during the fruiting period to avoid contaminating the mushroom bodies.

6. Harvest and continue production

Summer mushrooms grow quickly; from bud to mature mushroom generally takes 1-2 days, and in high temperatures it is completed in half a day. Therefore, harvesting is done once a day, twice a day (morning and evening) during peak production, and 4 times a day for fresh-market export mushrooms. If delayed by even a few hours, the caps open, failing to meet fresh-market export standards; this differs greatly from conventional practice. After harvesting one flush, stop spraying water and extend ventilation time to let the logs rest and recover. For some logs with insufficient nutrients, spray a 100-fold solution of yield-increasing agents such as Gudeli and Wendefu to increase mycelial vitality and raise the yield of regenerated mushrooms. Wait until white mycelium regrows at the harvested sites before inducing new buds. During the high-temperature period of July-August, the focus should be on maintaining the mycelium and avoiding heavy forcing to induce mushrooms, otherwise the mycelium will be damaged and logs will easily rot.