First, the cultivation facilities: After completing the spring production in ordinary edible fungus greenhouses, it's essential to clean and maintain hygiene promptly. Inspect and repair the greenhouse film, and apply an appropriate amount of disinfectant to prevent any disease from lingering. Then, build a mushroom shelf approximately 25 cm high, with about 5 to 7 levels per shelf. Fill the greenhouse with fresh water, allowing it to soak through the soil, and then sprinkle lime powder inside before moving the fungal bags onto the shelves.
Second, cooling equipment: A multifunctional water temperature air conditioner is highly effective for both summer cooling and winter heating. During the bacterial growth period from July to August, it can lower the temperature to 20–25°C. Each unit typically covers around 150 square meters of greenhouse space, ensuring optimal conditions for mushroom development.
Third, the color conversion of the bacterial bags: In the traditional process, after the bacteria are fully developed, the white bags should be marked with a "well" shape at a height of about 10 cm. Cover them with plastic film and grass mats. As the temperature rises, gently adjust the coverings to allow the white mycelium on the surface to lie flat. By controlling the opening and closing of the cover during the day and night, the temperature difference within the bag is increased, which accelerates the color change.
Fourth, temperature-regulated bud formation: Once the color change is complete, punch holes in the bags and replenish water before placing them in the greenhouse. Arrange the bags about 5 cm apart, in a single layer, and cool them using the multifunctional water temperature air conditioner. After 1–2 days, apply high-temperature stimulation by introducing water, light, and other environmental cues. Within 7 days, small buds will begin to appear. From that point on, maintain regular watering while keeping humidity as low as possible to ensure steady bud development. At this stage, the temperature should be kept at 25°C, with relative humidity between 75% and 95%. Adjust the roof covering to maintain a light intensity of 300–1200 lux.
Fifth, mushroom management: When the buds start to emerge, carefully cut the plastic film with a small blade, making sure not to damage the buds. If managed properly, you can cut a round hole along the bud’s position, allowing for maximum growth and reducing the risk of deformed mushrooms. Once the buds have grown, the mushroom management phase begins. Keep the temperature at 25°C, humidity between 80% and 95%, and light intensity around 500–1000 lux, with proper ventilation. When the cap diameter reaches 2 cm or more, spray the mushrooms with a three-dimensional nutrition essence to enhance growth and quality.
Sixth, tidal mushroom management: The tidal pattern of mushroom growth becomes more noticeable. After each harvest, the bacterial bags lose significant moisture, so it's important to rehydrate and nourish them before managing and harvesting the next batch. To replenish water, use existing ditches, channels, or dig a new pit. Line the pit with plastic film, place the bacterial bags about 20 cm below the top edge, and create a concave area in the plastic. Fill this with water, let it sit for 24 hours, drain it, and then return the bags to the shelves. Following this method, you can expect up to five harvests, with a biological efficiency of over 80%.
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