Which edible mushroom varieties are good to cultivate in summer?
Which edible mushrooms are good to cultivate in summer.
High summer temperatures often restrict the cultivation of many edible mushroom varieties. How to select suitable high-temperature edible mushroom varieties in summer and use the off-season for edible mushroom sales to achieve high efficiency is a issue of concern to many mushroom farmers. The author now combines practical experience to introduce several edible mushrooms suitable for summer cultivation.
Four-spored mushroom The four-spored mushroom, also known as the large fat mushroom, is a medium-temperature edible mushroom. The suitable temperature for mycelial growth of this variety is 20°C to 34°C, with the optimum temperature at 25°C to 27°C, and the suitable temperature for fruiting body growth and development is 27°C to 29°C. Temperatures above 30°C or below 26°C are not conducive to fruiting. According to the suitable temperature range of this variety, the cultivation method of sowing in summer and fruiting in early autumn is most suitable. It can not only use its high-temperature tolerance to cultivate mycelium, but also produce a large number of fruiting bodies for market in the off-season for edible mushroom sales in early autumn, filling the market gap and improving production efficiency.
The cultivation management of the four-spored mushroom is basically the same as that of the button mushroom. The main raw materials are wheat straw and cow and pig manure. Both indoor bed-frame cultivation and outdoor greenhouse cultivation are possible. Because its fruiting period is relatively short, generally only 3 to 4 flushes of mushrooms can be harvested, so the bed compost should not be too thick, with about 12 cm being appropriate. Temperature regulation and water management during the fruiting period are crucial, and are the top priority for achieving high quality and high yield. As long as technical measures in each production link are managed properly, generally 6.5 to 7.5 kg of fresh mushrooms can be produced per square meter, with an income of 50 to 60 yuan, making it a reliable variety for mushroom farmers to cleverly use the off-season for edible mushroom sales to increase income.
Straw mushroom The straw mushroom is a high-temperature edible mushroom and is quite sensitive to temperature during growth and development. In order to allow the straw mushroom to normally develop mycelium and fruit after sowing, cultivation should be carried out when the daily average temperature is stably above 23°C. Generally, cultivation from early to mid-June to late August is conducive to mycelial growth and fruiting body development. Straw mushrooms can be cultivated both indoors and outdoors, but outdoor cultivation is more advantageous. For outdoor cultivation, farmland with fertile, loose, well-aerated soil and convenient drainage and irrigation should be selected, and the previous crop is best rapeseed or watermelon. Before cultivation, weeds should be cleared, and beds should be made with surrounding trenches to ensure drainage during waterlogging and irrigation during drought.
Regardless of which raw material is selected for cultivating straw mushrooms, the raw materials should be sun-dried for 2 to 3 days before production to ensure they are dry and free of mold. Newly harvested rice straw must be thoroughly dried, otherwise the material is prone to rotting. Before sowing, first pre-wet and mix the material with 5% lime water so that the pH value is above 12, then build a pile for fermentation for 4 to 5 days. The moisture content of the compost substrate should be kept at 65% to 70%.
In production, the selection of spawn is crucial. Selecting high-quality, high-yield spawn can significantly improve the yield and quality of straw mushrooms, with straw mushroom V23 and V238 being relatively ideal. Appropriately increasing the sowing rate can accelerate mycelial growth and inhibit the occurrence of contaminating microorganisms.
Practice has proved that the traditional pile cultivation, bed (box) cultivation, and shelf cultivation of straw mushrooms all find it difficult to achieve high yields, because temperature and humidity are difficult to meet their requirements. However, the "two-stage cultivation method" of using bag cultivation for mycelial development, then removing the bags and casing soil in plastic low tunnels or vegetable greenhouses for fruiting can significantly increase straw mushroom yield.
Straw mushroom cultivation takes place in the high-temperature season, so in management special attention should be paid to handling the interrelationship among temperature, humidity, and other factors. Cooling, humidifying, ventilating, and shading should be coordinated with each other to avoid mushroom death caused by improper handling. When casing soil, the spawn bags should be placed flat, with 5 to 10 cm between bags, gaps filled with soil, and the surface soil layer 1.5 to 2 cm thick. After casing, water should be applied thoroughly at one time so that the mycelium can fully use the soil moisture. In water management, first, avoid replenishing water when fruiting bodies are forming; second, avoid directly adding tap water or underground well water, so as to prevent large temperature differences that cause mass mushroom death.
Abalone mushroom The abalone mushroom is a rare edible mushroom of the medium-high temperature type. Its fruiting period falls in the off-season for edible mushroom sales. In addition, this variety has thick, fleshy texture and is tolerant of transport, and has a unique abalone flavor with excellent taste, so its market price is high.
From March to July, if cottonseed hulls, corncobs, sawdust, wheat straw, and other materials are selected as raw materials and the cooked bag cultivation method is used to cultivate abalone mushrooms, generally 4 to 5 flushes can be harvested, and the biological conversion rate can reach 90%. With 1000 kg of material input, 900 kg of fresh mushrooms can be produced in 3 months, making it a reliable way for mushroom farmers to increase income by using the off-season for edible mushroom sales.
High-temperature oyster mushroom Oyster mushrooms that can fruit normally at temperatures of 15°C to 36°C are called high-temperature-type oyster mushrooms. Varieties include Gaoping No. 1, Sanxia No. 13, peach-red oyster mushroom, delicious red oyster mushroom, and others. After May each year, the supply of fresh mushrooms on the market becomes increasingly scarce. Especially from June to August, apart from a small amount of straw mushrooms and high-temperature mushrooms appearing on the market, other edible mushroom varieties are rarely seen, which provides a very favorable market space for producers developing high-temperature-type oyster mushrooms. Cultivating oyster mushrooms in the high-temperature season has a short production cycle, large market demand, and high selling price, which can both meet market demand and increase mushroom farmers' income.
There are quite a few edible mushroom varieties suitable for cultivation during the high-temperature period, but because summer temperatures have remained high in recent years and climate change has been abnormal, this has also brought many difficulties to production. According to the practical production experience of recent years, edible mushrooms that can be cultivated during the high-temperature period include: straw mushroom, lingzhi, oyster mushroom, hairy wood ear, shaggy ink cap, high-temperature mushroom, and other varieties.
Straw mushroom is a heat-tolerant variety. The suitable temperature for mycelial growth and development is 22°C to 32°C, and the fruiting temperature is 24°C to 35°C. It can be planted from May to October. Cultivation raw materials include wheat straw, rice straw, corn stalks, spent mushroom substrate from edible mushroom cultivation, and others.
Lingzhi is a medicinal mushroom that is relatively tolerant of high temperatures. The mycelial growth and development temperature is 22°C to 32°C, and the fruiting body growth and development temperature is 18°C to 35°C. It can grow from April to October.
There are many oyster mushroom varieties, and some heat-tolerant varieties can fruit normally during the high-temperature period. The high-temperature oyster mushrooms currently promoted mainly include Suyin No. 6, Yare No. 1, Fuyou No. 1, Gaowen No. 1, and other varieties, but attention should be paid to disease and pest prevention during production.
The suitable growth temperature for hairy wood ear mycelium is 22°C to 28°C, and the fruiting body growth temperature is 15°C to 32°C. Hairy wood ear can grow normally under certain conditions.
The shaggy ink cap is also a relatively heat-tolerant variety. The fruiting temperature is 10°C to 34°C. Some varieties are relatively heat-tolerant and can still fruit at temperatures above 25°C.
High-temperature mushrooms mainly refer to the large fat mushroom and the four-spored mushroom. Compared with the button mushroom, they have stronger resistance and are heat-tolerant.
During the high-temperature period, edible mushroom producers in various places can choose suitable varieties to cultivate according to the needs of the local market and their own cultivation technical level, strengthen management, and improve the efficiency of mushroom cultivation.