To achieve high-yield, high-efficiency, high-quality, and low-cost production of edible mushrooms like oyster mushrooms and shiitake in winter, it's essential to focus on several key areas. First, the cultivation environment plays a critical role. In cold weather, maintaining a stable indoor temperature is ideal for mushroom growth. Common heating methods include pipe heating or coal stoves. Among these, coal stoves are often preferred due to their affordability, ease of use, and effectiveness in colder regions. The controlled warmth helps reduce bacterial contamination, leading to better yields and higher quality mushrooms. Additionally, with fewer fresh vegetables available in winter, mushrooms can easily capture market demand and provide good returns.
Second, the choice of raw materials is crucial. Oyster mushrooms (Pleurotus ostreatus) are among the easiest to cultivate, with simple and flexible methods. A cost-effective approach involves using composting techniques rather than high-temperature sterilization. By mixing the materials with water, piling them, and covering them with plastic, the pile naturally heats up. When the core temperature reaches 60°C, the material is turned to allow even heating. This process is repeated three times before inoculation. Controlling the carbon-to-nitrogen ratio and maintaining high temperatures helps suppress harmful bacteria and promotes faster oyster mushroom growth.
Third, the bagging technique significantly impacts productivity. Some prefer small bags for shorter cycles, while others opt for larger ones for higher yields. However, after testing different sizes, it was found that 18% 26#x45cm (30cm after loading) bags with 0.6kg of dry material offer the best balance between yield and efficiency. Using a two-layer, three-strain method—where two layers are stacked with a layer of spawn in between—enhances productivity and is well-suited for large-scale operations.
Finally, proper management is essential for successful mushroom cultivation. One effective technique is the "positioned mushroom" method, where the bag hole is reserved for oxygen intake, preventing nutrient competition and reducing mushroom shrinkage. Unlike traditional methods that open the bag widely, this approach minimizes moisture loss and improves overall mushroom quality. By carefully managing each stage—from heating to raw materials, bagging, and cultivation—farmers can ensure consistent and profitable mushroom production throughout the winter season.
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