To ensure high-quality cultivation of *Hericium erinaceus*, it's essential to start with the right selection of improved varieties. The parent strain should exhibit strong, uniform growth, and a full mycelial cover within two weeks at optimal temperatures. When stored in refrigeration, it's crucial to examine the culture under a microscope for chlamydospores. If spore production is low or the mycelium appears yellow, thin, or sparse, the strain may have degraded. Any signs of uneven growth, contamination, or antagonistic behavior suggest impurity, and such strains should not be used. A healthy original strain should appear dense, white, and free from surface filaments. If the medium shrinks or the walls detach, it indicates aging. Unusual spots or color changes on the bag walls also signal contamination and should be avoided.
The age of the strain is equally important. Refrigerated cultures should not be kept longer than three months, while those at room temperature (20°C) should not exceed 20 days. Older strains tend to lose vigor, resulting in slower growth, lower yields, and weaker resistance to contamination. Selecting local varieties that are well-suited to the climate and growing conditions can significantly improve success rates.
Optimal temperature control is vital during cultivation. The mycelium thrives at around 24°C, while fruiting bodies develop best between 18–20°C. Temperature extremes—above 25°C or below 12°C—can lead to malformed or non-existent fruiting bodies, including yellowing, clumping, or discoloration. In northern regions, inoculation is typically done in February or September, with fruiting occurring in March–April or October–November. Southern growers can adjust by 20–30 days depending on the season. Early planting in spring is critical to avoid high temperatures that reduce yield and quality. Similarly, autumn inoculation should occur early enough to finish fruiting before temperatures drop below 12°C.
Raw material preparation is the foundation of successful cultivation. A common formula includes 87% cottonseed hulls, 10% wheat bran, 1% sugar, 1% gypsum, and 1% wood chips. Studies show that increasing wheat bran up to 15% improves yield, but beyond that, the fruiting bodies become loose and less desirable. To enhance quality, water content should be maximized, ideally at a ratio of 1:1.5 to 1.6. This results in denser, whiter, and higher-quality mushrooms.
Pouch cultivation is widely used. Pouches measuring 14×30 cm with collars are typically cultivated from both ends. The first flush usually appears 2–5 days after the base forms, with a ball diameter of 8–9 cm. It's important to tightly pack the substrate to prevent moisture loss and nutrient waste. Leaving too much space in the bag can lead to long stems and reduced yield.
Sterilization is a critical step. Autoclave sterilization requires 1.5–1.8 hours at 14.7104 Pa, while larger bags need 1.8–2.4 hours. At atmospheric pressure, 4 hours at 100°C is sufficient. If the temperature is insufficient, sterilization time must be extended. Care should be taken to avoid bursting the bags, so they should not be overfilled. During sterilization, the valve should be heated slowly, and pressure released gradually. After sterilization, the bags should be dipped in concentrated lime water (pH 13) to improve yield and prevent contamination.
During the fruiting stage, proper ventilation and humidity control are essential. Ventilation should begin 19–24 days after inoculation to prevent the base from drying out. Small holes can be made in the bag to increase oxygen flow and promote fruit body development. Humidity should be maintained at 80–90% by misting, but water should not be sprayed directly on young buds, as this can cause rot. Carbon dioxide levels must be carefully managed; concentrations above 0.1% can lead to deformed fruit bodies. Ventilation should be done 2–3 times daily for 30 minutes, avoiding direct drafts that could damage the mushrooms.
Harvesting should occur when the spines are 0.3–0.5 cm long, ensuring the mushroom is firm and flavorful. Longer spines indicate mature spores, which reduce quality. Harvesting involves cutting the stem, leaving 1–2 cm for regrowth. After the first harvest, the bags should rest for 3 days, then be ventilated and rehydrated with 50–100 ml of water. This allows for a second flush of mushrooms after 7–10 days.
In later stages, moisture loss and mycelial decline can lead to contamination, especially with *Trichoderma viride*. Soil-covered cultivation is an effective solution. Bags are placed vertically, spaced 10–12 cm apart, with 2–3 cm between them. Each layer is covered with 3–4 cm of soil, and the process is repeated up to 6–8 layers. The sides and top are sealed with mud to maintain moisture. This method not only prevents mold but also enhances yield, allowing for 2–3 additional harvests.
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