Four-spored mushroom cultivation in summer is difficult, but mastering the techniques brings high returns

Summer cultivation of the four-spored mushroom is more difficult than that of the common button mushroom. If cultivation techniques are careless, or if the temperature during the fruiting period is too high or too low, failure will result. The high-yield secrets for summer cultivation of the four-spored mushroom are described below:

1. Plant early at the right time. Planting too early means low temperatures in the early stage, which is unfavorable for the growth of summer mushroom mycelium; planting too late means that timely feeding for the autumn mushroom will shorten the harvesting period of the summer mushroom. Therefore, after cleaning the spring mushroom growing room in late April, the summer mushroom compost can be pre-wetted and stacked.

2. Compost fermentation

1. Compost formula (calculated for 110 sq m). Rice straw 2000 kg, gypsum 75 kg, urea 25 kg, compound fertilizer 20 kg, superphosphate 75 kg, quicklime 50 kg.

2. Compost fermentation. When the compost is pre-wetted and stacked, add urea and superphosphate. After 6 days, carry out the 1st turning, add gypsum and quicklime, and add water to bring the moisture content of the compost up to 65%; after 11 days, carry out the 2nd turning; after 14 days, carry out the 3rd turning, and add a 0.1% carbendazim solution, loosen the compost, seal it with plastic film for 1 night, and the next day load the compost onto the mushroom shelves and begin heating for sterilization (note that the mushroom growing room must be sealed). When the temperature in the mushroom growing room rises to 60°C-62°C, maintain it for 7 hours to kill harmful organisms in the compost. Then carry out a second fermentation of the compost at 50°C-52°C for 120 hours. Through the second fermentation, the compost loses its original manure odor, becomes further matured, and a large amount of white actinomycetes and humicola appear on the surface of the compost. Afterward, turn the compost over to release harmful gases, and add water to bring the moisture content up to 60%.

3. Spawning. After the compost fermentation is finished, spawn the next day, using 100 bottles of grain spawn per 110 sq m. The specific method is: first level the mushroom bed, broadcast 2/3 of the spawn quantity over the compost, then mix the spawn into the compost to a depth of about 3 cm, smooth the surface of the compost, then broadcast the remaining 1/3 of the spawn over the compost, and pat it down gently so that the spawn and compost are tightly combined, and finally cover it with a layer of sterilized newspaper to maintain humidity and promote mycelial growth.

4. Mycelial running. When the wet newspaper on the bed is dry and the surface of the compost is slightly dry, spray water on the newspaper, just enough to moisten it. Spray water 1-2 times daily. Before spraying, lift the newspaper to aerate the compost layer, then cover it again and spray water. Do not spray too much water, to prevent excess water from seeping into the compost and affecting mycelial running. After 20-25 days, the mycelium can extend from the surface of the bed to the bottom of the bed.

5. Casing soil. When the mycelium has covered the entire compost, casing soil should be applied. The soil used for casing should have a pH value between 7 and 7.5. First mix it evenly with a 10% formaldehyde solution and 0.5% decis, then pile it up and cover it tightly with plastic film. After sealing for more than 24 hours, the effect of sterilization and insect killing can be achieved. Spread the disinfected soil over the mushroom bed, keeping the casing soil thickness at 2-2.5 cm.

6. Watering. Keep the compost layer and casing soil layer constantly moist. Water requirements differ at different growth stages: during the mycelial growth stage, the water requirement is somewhat lower; at the fruiting stage, the water requirement increases, especially during the peak fruiting period, when more water is needed.

7. Harvesting. When the fruiting bodies grow to 3-4 cm in diameter but have not yet opened their caps, they can be harvested. During the entire growth process of the fruiting bodies, 3-4 harvests can be made.