Flammulina velutipes, commonly known as the white needle mushroom, is widely cultivated in various regions of Japan. These mushrooms are typically characterized by their almost pure white color, especially at the base and upper part of the stem, which sets them apart from other varieties like Ueno, Nakano, First Snow, Xinqin No.1, and Xinxun No.2. Cultivating these strains requires a lower temperature range—generally 2-6°C cooler than yellow needle mushrooms—and strict control over carbon dioxide levels, necessitating frequent ventilation. Due to their longer growth cycle and weaker resistance to disease, they demand more advanced cultivation techniques and better-controlled environments.
The process flow in Nagano Prefecture, one of the main production areas for Japanese white needle mushrooms, includes the following steps: mother culture → original culture → mushroom bag production → germination management → fruiting management (germ, bud, eutrophication, suppression, shaping) → harvesting and processing.
**Variety Characteristics**
According to Japan's Seedling Law, registered white needle mushroom varieties include M-50, M-70, Nakano JA, No. 4, among others. Varieties currently under registration include TK, while Night No. 1 is cultivated without official registration. Among these, M-50 is suitable for nationwide sale, while others are primarily restricted to Nagano Prefecture. The characteristics of each variety are as follows:
1. **M-50**: Shank diameter about 3mm, round cross-section, high effective number (400–600 per 800ml bottle), optimal culture temperature 14–16°C, development period 27–28 days.
2. **Nakano JK**: Shank diameter 3.5–4mm, round cross-section, effective number 200–400, culture temperature 17–18°C, germination period 20–22 days.
3. **Shan No. 4**: Shank diameter 4mm, round, effective number 200–400, few branches, common base adhesion, culture temperature 15–16°C, shorter development time compared to other white strains.
4. **Night No. 1**: Slightly smaller shank than Nakano JK, near-elliptical cross-section, common base adhesion, culture temperature 15–16°C, development period 25–26 days.
5. **TK**: Similar shank size to Night No. 1, slightly poor base adhesion, culture temperature 15–18°C.
**Raw Material Selection**
Sawdust from cedar is most suitable, with hardwood sawdust being less ideal and sometimes replaced with imported pine chips. Pine chips need to be aged outdoors for over three months to remove harmful substances. Rice bran provides essential nutrients but should avoid glutinous or old types. A 3:1 ratio of sawdust to rice bran is recommended, with 10–13% fresh rice bran added. Fillers like wheat flour or rice husks can improve porosity, with puffed husks being more effective than unprocessed ones.
**Moisture Content Control**
Proper moisture content is crucial for mycelium growth. Calculations involve determining the water content based on the components used. For example, using 500g of medium with 100g of rice bran and 280g of sawdust, 120g of water is needed to achieve 63% moisture. Each batch must be measured before use, and adjustments made if the wood chips are too dry.
**Sterilization and Inoculation**
After bottling, sterilization is critical to prevent contamination. Atmospheric pressure sterilization at 98–100°C for 4 hours or autoclaving at 120°C for 30–40 minutes is recommended. After sterilization, the bottles must be cooled to 25°C before inoculation. Inoculation is best done in sterile conditions using an inoculation machine, with 8–10g of strain per 800ml bottle.
**Fruiting Management**
During the budding phase, humidity and temperature must be carefully controlled. Aerial hyphae may form due to dryness, and droplet secretion indicates ripeness. Primordium splitting can occur due to sudden environmental changes, affecting yield. Homogenization and suppression phases help ensure uniform stipe length and quality. Light and wind suppression techniques are used to control growth and improve appearance.
**Harvesting and Quality Standards**
White needle mushrooms are harvested when the stipe reaches 13–14cm, with a clean, round base and a cap diameter of about 1cm. They must be free from deformities, water stains, and excessive moisture. Proper packaging and storage, such as vacuum sealing and cryopreservation, help maintain quality and extend shelf life.
**Common Diseases and Prevention**
Bacterial root rot and Botrytis infections are common, often caused by high humidity and poor ventilation. Water mushrooms, characterized by dark, water-stained caps and stems, are also a concern. Preventive measures include regular ventilation, dehumidification, and careful monitoring of environmental conditions throughout the growing cycle.
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