Summer mushrooms as fresh products have long been an untapped market in the edible fungi industry. With the advancement of technology, high-temperature strains have recently entered commercial production. However, the author advocates for the use of water-cooled air conditioning systems combined with medium-temperature strains to significantly increase the market value of the product. The main strategies employed include:
First, the setup and preparation of cultivation facilities: standard mushroom greenhouses are used, and after spring production ends, it is crucial to clean the area thoroughly. This involves removing old mushroom bags, cleaning the shed, checking and repairing the plastic film, and applying appropriate disinfectants to ensure a sterile environment. Once clean, the shed is filled with water to allow it to penetrate the ground, followed by the application of lime powder. The bags are then placed on the shelves.
Cooling equipment plays a key role, especially during summer. A water-cooled air conditioner can be used to lower temperatures in the shed. For example, in the summer of 2006, experiments with off-season mushroom cultivation showed that the temperature could be reduced to 20–25°C, which proved very effective.
Second, the basic formula for bag preparation 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. After mixing, the bags are routinely filled, sterilized, inoculated, and then placed for bacterial growth.
Third, once the mycelium has fully colonized the bags and turned color, all white bags are labeled as "well" and covered with plastic film and straw to help raise the temperature. By adjusting the coverings at night, the temperature difference is increased, promoting faster color change and encouraging the mycelium to grow on the surface of the bag. After the bags are removed, the color management process involves spraying water to enhance temperature differences and remove pigments from the fungus. Other maintenance practices remain similar.
Fourth, temperature control and bud stimulation come next. After the color change is complete, the bags are perforated and rehydrated before being placed into the shed. They are arranged in single layers with about 5 cm spacing and cooled using water-cooled air conditioning. After 1–2 days, high-temperature stimulation is applied through water, light, and other environmental factors. Within a week, small buds begin to appear. From this point on, regular watering is essential, and maintaining a consistent moisture level helps ensure steady bud development. The ideal conditions during this stage are a temperature of 20–25°C, humidity between 75% and 95%, and light intensity around 300–1200 lux. Ventilation should be moderate to keep the air fresh.
Fifth, fruiting management is critical when using thicker plastic film bags. Since the buds cannot break through the plastic on their own, manual cutting is necessary. Using a small blade, the plastic is carefully cut near the bud site without damaging the emerging mushrooms. If done properly, the cut can be made in a rounded shape to minimize damage and avoid abnormal growth. Once the mushrooms start to emerge, the focus shifts to maintaining optimal conditions: temperature at 20–25°C, humidity between 75% and 95%, light around 500–1000 lux, and proper ventilation. When the cap reaches more than 2 cm in diameter, a three-dimensional nutrition solution can be sprayed directly onto the mushrooms. Harvesting should occur when the edges still show a slight curl (resembling a copper beak), but the cap is beginning to open. At this stage, greenhouse temperature and foliar feeding play a major role in determining both yield and quality.
Compared to traditional bag cultivation, stick-based mushrooming offers easier management. However, due to the exposed nature of the sticks, there is greater water loss during fruiting. Therefore, increasing humidity and providing water injections or inoculated sticks is essential. The shiitake mushroom cycle becomes more pronounced. After each harvest, the mushroom bag loses more moisture, so it's important to replenish the water and maintain the mycelium before the next harvest. A common method for rehydration involves using existing ditches, canals, or digging a soil pit inside the bag. A plastic film is placed in the bag to create a concave shape, allowing water to be poured in under pressure. After 24 hours, the water is drained, and the bag is returned to the shelf for continued growth. All previous management steps are followed accordingly.
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