Jinfu mushroom is a newly developed and rare edible fungus that has gained attention in recent years. It thrives in higher temperatures, making it suitable for cultivation from late spring to mid-autumn. This unique characteristic helps address some of the challenges faced by traditional mushroom houses, offering a more flexible and efficient growing option.
Currently, the variety of edible fungi cultivated during summer is limited, with small-scale production and few species available. This shortage fails to meet the rising market demand, highlighting a significant opportunity for growth. However, the existing cultivation methods vary widely across regions, leading to inconsistent yields and frequent issues such as "dead mushrooms" during the early stages of growth. These problems are often caused by temperature fluctuations or improper humidity control.
In contrast, Jinfu mushroom benefits from a stable environment, especially when grown in mud-walled structures, which help regulate temperature and prevent sudden heat stress. The moisture management is also easier, as water sprayed on the ground creates a humid atmosphere that supports the formation of primordia and promotes healthy fruit body development. As a result, the mushrooms grow with better shape and quality.
To cultivate Jinfu mushrooms successfully, several key steps should be followed:
**1. Choosing the Right Season**
Jinfu mushroom is a high-temperature species, with mycelium growth optimal between 20°C and 35°C, and fruiting occurring best between 22°C and 30°C. Depending on local conditions, farmers can plan their planting schedule accordingly. Typically, the bag production season starts when the temperature rises above 20°C, about 40–50 days before planting. Spring planting is usually done from February to April, with fruiting in May to July. Autumn planting takes place from July to August, with harvesting from September to October.
**2. Cultivation Substrate Formulation and Bag Production**
Several substrate formulas are commonly used:
- Conventional wood chips with sawdust (78%), bran (20%), brown sugar (1%), and calcium carbonate (1%), with a water ratio of 1:1.1 to 1.2.
- Corn cobs (50%), cottonseed hulls (46%), gypsum (1%), lime (2%), and calcium superphosphate (1%).
- Rice straw (76%), cottonseed hulls (20%), lime (2%), gypsum (1%), and calcium superphosphate (1%).
The substrates are mixed, bagged, sterilized, and inoculated like regular mushroom bags. After inoculation, they are placed in a well-ventilated room with controlled temperature below 32°C. Proper ventilation and temperature adjustments are crucial during this phase. After 30–40 days, the bags should be fully colonized by mycelium.
**3. Cultivation Methods**
Jinfu mushroom can be grown both indoors and outdoors. Indoor shelf cultivation is popular, using raised beds with dimensions of 1 meter wide, 2.5–4 meters long, and 0.6 meters high. A walkway around the bed allows for easy access. If the space is large, it's advisable to divide it into smaller sections using plastic film to maintain stable temperature and humidity.
Another effective method is the "bag-sand and soil covering" technique. Sterilized beds are prepared with a layer of shade net, and the culture bags are removed and placed vertically. The spacing between the bags should be 1–1.5 cm, with compacted soil in between. The soil cover should be 2.5–3.5 cm thick, made from river mud, peat, or field soil. Water is applied 4–6 times daily to ensure proper moisture without over-saturation.
**4. Pre-Harvest Management**
After the soil is applied, the mycelium resumes growth within 24 hours and begins to climb the soil surface after 3 days. By day 12–15, the mycelium should spread evenly. At this stage, air humidity should be maintained at 85–90%, and watering is done to keep the ground moist. Ventilation or misting helps the hyphae settle, promoting the formation of primordia.
**5. Post-Fruiting Care**
Once the primordia appear, humidity must be kept above 90%. Ventilation is increased, and watering is adjusted based on the growth stage. During the young mushroom phase, water is sprayed every day twice, using fine droplets. In the mature stage, watering is reduced, and humidity is kept between 85% and 95%.
**6. Harvesting**
Golden oyster mushrooms typically take 12–15 days to reach maturity. They should be harvested when the cap is still closed and the stem is about 15 cm tall. The entire cluster is pulled up, or individual mushrooms can be cut with a clean knife. After the first harvest, the bed is cleaned, and the process is repeated for a second or third round of mushrooms.
With proper care and management, Jinfu mushroom offers a promising alternative for farmers looking to diversify their crop and meet the growing demand for high-quality edible fungi.
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