What are the current key points in edible mushroom production management?

Now is the concentrated time period for summer production of edible mushrooms and planning for autumn production. How should the various mushroom varieties be managed currently, and what preparations should be made for autumn production? Here is an introduction:

I. Pay attention to collecting and organizing market information

Market conditions change constantly, but they never deviate from the fundamental principle: supply and demand determine market prices. Therefore, information should be collected extensively, and strictly organized, screened, and examined to improve the value and practical usefulness of the information, so that one is not misled by false information and does not go astray. The basic principles for collecting information are: pay attention to the source channels of information, the time when the information was generated, and the background conditions, and avoid being blind.

II. There must be mature technical support for the implementation of the plan

For large-scale production, this is particularly important. Decentralized, small-batch, sideline edible mushroom production is relatively simpler compared with large-scale production, and problems such as lack of systematization and continuity in technical aspects have not been exposed under the cover of smallholder economic conditions, so their harmfulness cannot be shown; moreover, in decentralized production, pests and diseases are limited to tiny local or regional occurrences, and explosive or epidemic harm is impossible. However, in large-scale production, the above problems can gradually appear from the very beginning of production. Therefore, producers need to have a sense of hardship and carry out systematic, comprehensive, and popular technical lectures and technical training in advance, so that they have a solid technical foundation.

III. There must be sufficient material preparation

The mushroom sheds, spawn, substrate, drugs, and necessary tools used for edible mushroom varieties are all essential material foundations. The design and construction of mushroom sheds and the determination of substrate materials should be based on the planned edible mushroom varieties to be produced. For example: for sowing button mushrooms in September, raw materials such as wheat straw, rice straw, and cow dung should be prepared; for producing shaggy mane mushrooms, raw materials such as cottonseed hulls, wood chips or corn cobs, and bean stalks and other straw materials can be prepared; for producing king oyster mushrooms, there is no need to prepare straw-type raw materials, only cottonseed hulls and wood chips are needed. If conventional production is determined, ordinary greenhouses are sufficient, while for off-season production, corresponding semi-underground, winter-warm mushroom sheds should be built, and necessary heating and cooling equipment should be installed.

IV. Spawn production

According to the cultivation or spawn supply plan, grade 2 to 3 spawn of oyster mushrooms and shiitake mushrooms, grade 1 to 3 spawn of enoki mushrooms and shaggy mane mushrooms and other varieties, grade 1 to 2 spawn of lion's mane mushrooms, and grade 2 spawn of mesophilic rare varieties such as Ferula mushroom and willow pine mushroom can be produced. Stop the production of button mushroom and Agaricus blazei spawn, strengthen the spawn-running management of already inoculated oyster mushroom, shiitake mushroom and other spawn, and especially pay attention to implementing the removal of contaminated cultures. All spawn production must be carried out according to plan, and strict aseptic operation concepts must be maintained.

V. Management of mushroom varieties currently fruiting

1. Shiitake mushroom: reduce the temperature as much as possible; if conditions permit, cooling equipment such as water-temperature air conditioners should be equipped to produce high-quality mushrooms with thick flesh.

2. Oyster mushroom: high-temperature strains mostly produce thin-cap mushrooms. If combined with cooling measures, spraying Sanwei Jingsu can thicken the caps; pay attention to disease and pest prevention.

3. Enoki mushroom: most have begun fruiting; pay attention to lowering temperature and humidity to ensure the shelf life of the mushrooms.

4. Straw mushroom: pay attention to coordinating moisture retention and ventilation, and prevent diseases and pests.

5. Reishi mushroom: strengthen ventilation, and prevent diseases and pests.

6. King oyster mushroom: pay attention to ventilation measures in cold storage; maintaining good ventilation conditions is one of the primary conditions for off-season cultivation of king oyster mushrooms; pay attention to drug prevention of diseases.

7. Shaggy mane mushroom: mostly facility cultivation; pay attention to regulating ventilation and insist on drug prevention of pests and diseases. Otherwise, once a large-area disease occurs, it is difficult to control and may affect cultivation in the next season.

8. Wood ear mushroom: the fruiting management of spring-planted black (hairy) wood ear mushrooms has also entered its final stage. If there is no rush to clean up the site, management can be continued.