High-yield cultivation techniques and management methods for edible fungi

When temperatures fluctuate between high and low, and after the vigorous mushroom production in the first autumn, the vitality of the edible fungus mycelium declines somewhat, so management must be strengthened; otherwise, the mycelium is prone to shrinking, mushrooms die, and yellow mold breaks out in large amounts, seriously affecting yield. The focus of spring management is humidity and temperature.

Humidity management: Spring mushrooms should not be watered too early, to prevent low temperatures from damaging newly sprouted mycelium; generally, watering begins only after late March. Moreover, watering must not be too fast or too forceful, and heavy watering should be avoided. After mid-April, the relative humidity in the mushroom house should be increased somewhat, with frequent misting in the air; also prevent dry southwest winds from blowing into the mushroom house, which can cause small mushrooms to die and the mycelium to shrink.

Temperature management: This is an important measure for achieving a high yield of spring mushrooms. Before April, the main thing is to guard against sudden low-temperature attacks; ventilation should be carried out at noon when temperatures are relatively high, to maintain the temperature of the mushroom house. After mid-April, spring mushrooms begin to enter the vigorous growth period, and at this time special attention must be paid to weather changes, making preparations to combat high temperatures. Specific measures include: whitewashing the roof of the mushroom house; building a shade shed in front of the mushroom house; during high temperatures, ventilating in the early morning, evening and at night, and reducing the number and duration of daytime ventilation sessions.