Summer mushrooms, as fresh produce, are in high demand in the edible mushroom market. With the advancement of technology, high-temperature strains have recently been introduced into commercial cultivation. The author recommends using water-cooling air conditioning systems and implementing specific mushrooming techniques. The use of mesophilic (moderate temperature) strains has significantly increased the market value of the product. The main measures include:
First, the cultivation facilities need to be properly prepared. A standard edible fungus greenhouse is used, and after the spring production cycle ends, the old mushroom bags are removed, the shed is cleaned thoroughly, and any damaged film is repaired. A suitable amount of disinfectant is sprayed to eliminate pathogens. Then, clean water is poured into the shed, and once it has soaked in, lime powder is applied to the floor before placing the new bags on the shelves. Cooling equipment such as a water-cooling air conditioner can be used for summer cooling and winter heating.
Second, the basic formula for making mushroom bags includes 1800 kg of wood chips, 200 kg of wheat bran, 20 kg of superphosphate, 3 kg of urea, 20 kg of lime powder, 10 kg of gypsum, and 1 kg of special mushroom additives. Following conventional bagging, sterilization, inoculation, and microbial management procedures ensures a successful growth process.
Third, once the bacterial bags have fully colonized and the color has stabilized, they are arranged in a "well" shape and covered with plastic sheets or grasshoppers. The coverage is adjusted during the day and night to regulate temperature and promote the formation of white hyphae on the surface. This also helps create a temperature difference that encourages color change and faster maturation.
Fourth, after the color transformation is complete, the bags are moved into the shed, spaced 5 cm apart in a single layer. After 1–2 days of cooling using the water-cooling system, high-temperature stimulation is applied. Through moisture, light, and other environmental stimuli, small mushroom buds begin to appear within about a week. At this stage, regular watering is essential, and the humidity difference should be minimized to ensure consistent bud development. The ideal conditions are a temperature between 20°C and 25°C, humidity between 75% and 95%, and light intensity of 300–1200 lux. Proper ventilation keeps the air fresh and promotes healthy growth.
Fifth, when the mushroom caps are thick enough, the film must be manually cut to allow the buds to emerge. Using a small knife, the film is carefully cut at the point where the bud appears, without damaging the mushroom itself. If done carefully, the cut should follow the natural curve of the bud, reducing the risk of malformed mushrooms. Once the buds have emerged, the focus shifts to maintaining optimal conditions: temperature between 20°C and 25°C, humidity between 75% and 95%, light around 500–1000 lux, and adequate ventilation. When the cap diameter exceeds two centimeters, a three-dimensional nutrition essence can be sprayed directly onto the mushrooms. Harvesting should occur when the edges of the cap are still curled but need to expand further.
During the fruiting stage, the greenhouse temperature and foliar fertilization play a key role in determining the yield and quality of shiitake mushrooms. Mushroom sticking (where the mushrooms grow directly from the stick) is more convenient than traditional bag cultivation, but due to the exposed nature of the stick, there is greater water loss. Therefore, humidity levels must be maintained, and the sticks should be kept moist through water injection or other methods.
Harvest times are clearly defined. When a shiitake mushroom is picked, the mushroom bag experiences significant water loss, so it's important to replenish the moisture and maintain the bacteria before harvesting. A common method for rehydration involves digging a pit, laying a plastic film inside, placing the bag, and filling the pit with water to create pressure. After 24 hours, the water is drained, and the bag is returned to the shelf for continued growth. This process helps maintain the health and productivity of the mushroom bags throughout the entire growing cycle.
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