Summer mushrooms, as fresh products, have long been an untapped niche in the edible fungi market. With the advancement of technology, high-temperature strains have recently entered commercial production. However, I advocate for the use of water-cooled air conditioning systems combined with medium-temperature strains to significantly improve product quality and market value. The main strategies include:
First, the cultivation facilities: ordinary mushroom greenhouses can be used after spring production. It's essential to clean up the area thoroughly, remove old mushroom bags, and disinfect the shed by spraying appropriate fungicides and cleaning the walls. Then, fill the shed with clean water and apply lime powder to the floor before placing the bags on shelves. Cooling equipment like water temperature air conditioners can be used to lower temperatures in summer and maintain warmth in winter. In 2006, during anti-season mushroom experiments, temperatures were successfully reduced to 20–25°C, proving very effective.
Second, the basic formula for bag making includes 1800 kg of wood chips, 200 kg of wheat bran, 20 kg of superphosphate, 3 kg of urea, 20 kg of lime, 10 kg of gypsum, and 1 kg of special mushroom additives. Standard bagging, sterilization, inoculation, and bacterial administration follow.
Third, once the mycelium turns color, all white bags are labeled "well" and covered with plastic film and grasshoppers to increase temperature. Adjusting the cover at night helps promote mycelium growth on the surface and increases temperature differences, accelerating color change. After removing the bags, water is sprayed to enhance temperature differences and remove pigments. Other management practices remain consistent.
Fourth, after color transformation, the bags are perforated and moved into the shed, spaced about 5 cm apart. Water-cooled air conditioning is used for cooling. After 1–2 days, high-temperature stimulation is applied using water, light, and other factors. Within a week, small buds begin to appear. Regular watering is essential, and maintaining a stable moisture level ensures continuous bud development. Temperature should be kept between 20–25°C, humidity between 75–95%, light intensity around 300–1200 lux, and proper ventilation to keep the air fresh.
Fifth, when the plastic film is thick, manual cutting is required to allow buds to emerge. A small blade is used to carefully cut the film without damaging the buds. If done carefully, the film can be cut along the bud’s edge, minimizing abnormal mushroom growth. Once the buds start to grow, the mushrooming stage begins. Maintain temperature at 20–25°C, humidity between 75–95%, light around 500–1000 lux, and adequate ventilation. When the cap reaches 2 cm in diameter, spray with a three-dimensional nutrient solution. Harvest when the edges show a slight curl but still have potential to open. Greenhouse temperature and foliar fertilization during this stage greatly influence yield and quality.
Mushroom stick management is more convenient than bag-based methods, but due to exposure, more water loss occurs. Therefore, humidity must be increased, and water injection or inoculated sticks should be used. The shiitake mushroom cycle becomes more visible. After harvesting, the mushroom bag loses more moisture, so it's important to replenish water and maintain the bacteria before further harvesting. A common method involves using original ditches, channels, or digging soil pits, lining them with plastic film, and filling the bags with water. When the water level is about 20 cm from the top, create a concave shape, fill with water, let it sit for 24 hours, drain, and place the bags back on the shelf for continued management.
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