**Mushroom Treasures: The Brown Mushroom, Also Known as Xiangkou Mushroom**
The brown mushroom, also known as xiangkou mushroom, is a unique and highly valued edible fungus. It is characterized by its thick stem and fleshy, tender texture. Compared to white mushrooms, it offers a more delicate flavor, a richer aroma, and a more satisfying taste. In addition to its culinary appeal, this mushroom is packed with nutritional benefits, making it a popular choice for health-conscious consumers.
Now, it has gained widespread popularity in Europe, America, and other developed regions around the world. Due to its high demand, it has established both a mature market for fully opened portabella varieties and a special market for unopened young mushrooms, known as cremini. With a growing global export market and promising cultivation potential, the brown mushroom is becoming an increasingly important crop in the agricultural sector.
Below are some key biological characteristics and high-yield cultivation techniques that can help farmers achieve successful harvests.
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**1. Biological Characteristics**
- **Nutrition**: The brown mushroom thrives on organic materials such as straw, which serves as a carbon source. Animal manure, ammonium sulfate, and urea are ideal nitrogen sources. The optimal carbon-to-nitrogen ratio is 30:1.
- **Temperature**: Mycelium growth occurs best between 14–35°C, with an ideal range of 20–30°C. For fruiting bodies, the optimal temperature is 18–28°C, with a broader range of 16–32°C. This makes it a high-temperature strain.
- **Humidity**: During mycelium growth, the medium should be kept at 60–65% moisture, while air humidity should be maintained at 70–75%. During fruiting, air humidity needs to be higher—between 85–90%.
- **Light**: Mycelium growth does not require light. However, during bud formation and fruiting body development, light is necessary. The ideal light intensity is 200–800 lux.
- **Air Quality**: Fresh air is essential throughout the entire growth cycle. Poor ventilation during fruiting can lead to malformed mushrooms.
- **pH Level**: The mycelium can grow within a pH range of 6–9, with the optimal pH being 6.5–7.5.
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**2. High-Yield Cultivation Techniques**
- **Cultivation Season**: Based on the ideal temperature range (16–32°C), the best time to sow is 40–45 days before the fruiting period. Spring planting is typically done in March or April, with fruiting occurring from May to July. Summer planting usually starts in June or July, with mushrooms appearing from August to October.
- **Cultivation Site**: A shaded structure is required for growing brown mushrooms. The shed should be 2–2.2 meters tall, with a roof and walls covered in straw or shade nets. The bed inside should be shaped like a turtle shell, with a width of 60–80 cm and a height of 10 cm.
- **Raw Material Formula**: Several mixtures can be used:
- 80% rice straw + 4% lime + 2.5% phosphate + 2% gypsum + 1% compound fertilizer + 0.5% urea
- 60% rice straw + 30% cow dung + 4% lime + 2.5% phosphate + 2% gypsum + 1% compound fertilizer + 0.5% urea
- 45% cottonseed corn stalk + 4% lime + 2.5% phosphate + 2% gypsum + 1% compound fertilizer + 0.5% urea
Approximately 1,500 kg of material is needed per 100 square meters.
- **Pre-Humidified Building**: A well-ventilated area is selected. Layers of pre-wetted straw and manure are stacked in a circular shape, reaching about 1.5 meters in height and 1.5–2 meters in width. The top is shaped like a turtle shell.
- **Turning and Fermentation**: The first turning is done on day 7 when the pile reaches 65–70°C. After turning, additional lime is added. Subsequent turnings occur every 5–6 days, with a total fermentation period of around 25 days. The final product should be soft, elastic, and have a brownish color, with no ammonia smell and a pH of 6.5–7.5.
- **Sowing Management**: Once the material is ready, it is spread evenly onto the beds. The thickness is around 8 cm, and after the temperature drops below 35°C, the seeds are sown using either a spreading or hole method. Each 100 square meters requires 100–150 bags of seed.
- **Soil Cultivation**: Within 3 days of sowing, the bed is covered with a membrane. After 3 days, the membrane is removed, and daily ventilation is done for 20–30 minutes. Water is lightly sprayed if the surface becomes dry. Soil is applied once the mycelium covers two-thirds of the bed.
- **Inducing Mushroom Growth**: After 10–15 days of soil covering, the mycelium becomes strong and begins to climb. At this point, water is sprayed to increase humidity to 90–95%, and the film is lifted to improve air circulation. This encourages the transition from vegetative to reproductive growth.
- **Harvesting and Processing**: From bud formation to maturity, it takes about 5–7 days. Harvest when the cap is hemispherical and the stem is firm. The entire growing season yields 5–6 crops, with a bioconversion rate of up to 50%. Most brown mushrooms are exported as dried products. Drying methods include dehydrators, fire cages, and sun drying. Dehydrator-dried mushrooms are golden in color, fragrant, and meet international export standards.
Youth Biotech CO,. Ltd. , https://www.youtherb.com