Jinfu mushroom is a newly developed rare edible fungus that has gained attention in recent years. It thrives in relatively high temperatures, making it suitable for cultivation from late spring through mid-autumn. This unique characteristic helps address some of the challenges faced by traditional mushroom houses, especially in regions with fluctuating weather conditions.
Currently, the variety of mushrooms cultivated annually and the area dedicated to summer fungi are limited, resulting in a supply shortage that fails to meet market demand. As a result, the potential for Jinfu mushroom development is vast. However, cultivation methods vary widely across different regions, leading to inconsistent yields and production stability. One major issue is the occurrence of "dead mushrooms" during the early growth stage. Fortunately, Jinfu mushrooms benefit from a smaller temperature difference between day and night, especially when grown in mud-walled environments, which reduces the risk of sudden heat stress. Additionally, humidity control is more manageable due to the natural moisture retention from water sprayed on the ground, creating an ideal environment for primordia formation and fruit body development, ultimately leading to better-shaped mushrooms.
Here are the key steps for indoor shelf cultivation of Jinfu mushrooms:
**1. Season Selection**
Jinfu mushrooms are high-temperature fungi, with mycelium growing best between 20°C and 35°C, ideally between 25°C and 30°C. The fruiting phase requires temperatures between 15°C and 35°C, preferably 22°C to 30°C. Based on local climate conditions, farmers can adjust the planting season accordingly. Typically, when local temperatures exceed 20°C, the bag production season starts about 40–50 days later. Spring crops are usually planted from February to April, with fruiting occurring from May to July. Autumn crops are planted from July to August, with harvesting from September to October.
**2. Cultivation Medium Formulation and Bag Production**
There are several common formulas for the cultivation medium:
- 78% dry sawdust, 20% bran, 1% brown sugar, 1% calcium carbonate, with a water-to-material ratio of 1:1.1 to 1.2.
- 50% Corn cobs, 46% cottonseed husks, 1% gypsum, 2% lime, 1% superphosphate.
- 76% rice straw, 20% cottonseed hulls, 2% lime, 1% gypsum, 1% superphosphate.
Once the formula is selected, raw materials are weighed and mixed before being packed into bags. Sterilization and inoculation follow standard procedures. After inoculation, the bags are placed in a well-ventilated, temperature-controlled room. The optimal temperature range is 25°C to 32°C, with a cultivation period of 30–40 days. Regular checks are needed to ensure no contamination occurs.
**3. Cultivation Methods**
Jinfu mushrooms can be grown both indoors and outdoors. Indoor cultivation using shelf systems, small arch sheds, or basket planting is common. The indoor space should allow for easy moisture control, insulation, and good ventilation. Bed frames are typically 1 meter wide, 2.5 to 4 meters long, and 0.6 meters high. A walkway should be left around the bed. If the room is too large, it's advisable to divide it into smaller sections using plastic film to maintain stable temperatures. This is crucial for successful cultivation.
**4. Bag Removal and Soil Covering**
A common method involves removing the outer plastic bags and placing them vertically on the bed. The spacing between the bags should be kept at 1–1.5 cm. Soil is then compacted in the middle, ensuring even coverage. The soil used can include river mud, peat, or field soil. Before covering, the soil should be moistened for 2–3 days. Water is sprayed 4–6 times daily until the soil is damp but not saturated. A layer of 2.5–3.5 cm of soil is applied to create an ideal growing surface.
**5. Pre-Harvest Management**
After the soil is applied, hyphae begin to grow within 24 hours, and mycelium starts to spread after 3 days. By day 12–15, white mycelium appears on the soil surface. At this stage, air humidity should be maintained at 85–90%, and the ground is misted regularly. Once the mycelium covers the soil evenly, ventilation or misting helps trigger the transition to reproductive growth, forming the initial mushroom buds.
**6. Post-Fruiting Care**
After the primordia form, the air humidity should stay above 90%, and ventilation should be increased. Different stages of fruiting require specific management. During the original base phase, maintaining humidity is critical. No direct watering is done on the mushrooms; instead, misting is applied to the surrounding area. As the mushrooms grow, daily watering becomes necessary, using fine sprayers to avoid damaging the fruit bodies. In the mature stage, less water is needed, and humidity should remain between 85% and 95%.
**7. Harvesting**
From the formation of primordia to full maturity, it takes approximately 12–15 days. Harvesting should occur when the mushrooms reach about 15 cm in height and the cap is still developing. The entire cluster is pulled up by the stem base, or a clean knife can be used to cut individual mushrooms while leaving smaller ones for future harvests. Harvested mushrooms can be sold fresh or dried. After the first harvest, the bed is cleaned, old mycelium removed, and conditions adjusted for the next round of fruiting. Usually, 2–3 harvests can be achieved per cycle.
Radish, Dried Radish,Dehydrated Turnip,Dehydrated Turnip Flakes, White Radish
Jiangsu Tiankang Food Co., Ltd. , https://www.tiankangfood.com