Flammulina velutipes, commonly known as the white needle mushroom, is predominantly cultivated in Japan and is characterized by its almost pure white appearance. Compared to older varieties such as Ueno, Nakano, First Snow, Xinqin No.1, and Xinxun No.2, this strain exhibits a whiter color, especially at the base of the stem and the upper part of the fruiting body. Cultivation requires lower temperatures—typically 2-6°C cooler than yellow needle mushrooms—and strict control over carbon dioxide levels, necessitating high ventilation. Due to its longer growth cycle and weaker resistance to diseases, the cultivation process demands advanced facilities and precise management techniques.
The standard process for cultivating white needle mushrooms in Nagano Prefecture, one of Japan’s main production areas, includes the following stages: mother culture → original culture → mushroom bag production → germination management → fruiting management (germ, bud, eutrophication, suppression, shaping) → harvesting and processing.
**Variety Characteristics**
Under Japanese regulations, registered white needle mushroom varieties include M-50, M-70, Nakano JA, No. 4, and others. Varieties like TK are currently under registration, while Night No.1 has not yet been officially registered but is widely cultivated. Among these, M-50 is suitable for nationwide sale, while other varieties are generally limited to Nagano Prefecture. Here are some key features:
1. **M-50**: Shank diameter around 3 mm, round cross-section, effective number 400–600 per 800 ml bottle, optimal temperature 14–16°C, development period 27–28 days.
2. **Nakano JK**: Shank diameter 3.5–4 mm, round cross-section, effective number 200–400, optimal temperature 17–18°C, germination period 20–22 days, with better primordial differentiation.
3. **No. 4**: Shank diameter 4 mm, round, effective number 200–400, fewer branches, common adhesion at the base, optimal temperature 15–16°C, shorter culture period compared to other white strains.
4. **Night No.1**: Slightly smaller shank than Nakano JK, near-elliptical cross-section, common base adhesion, optimal temperature 15–16°C, development period 25–26 days.
5. **TK**: Similar shank size to Night No.1, slightly less base adhesion, optimal temperature 15–18°C.
**Raw Material Selection**
1. **Sawdust**: Cedar is ideal, while hardwood sawdust is less suitable. Pine wood chips can be used if properly aged for more than three months on a cement surface. The particle size should be 20% of 2–3 mm, 40% of 1–2 mm, and 40% of 1 mm. Too much wood chip content may cause dryness, while too fine particles reduce permeability.
2. **Rice Bran**: Essential for nutrients, but glutinous or defatted rice bran is not recommended. Fresh rice bran should be about 10–13%, with a ratio of 3:1 between sawdust and rice bran. Old rice bran should be avoided.
3. **Fillers**: Wheat flour or rice husks can improve medium porosity. Rice husks, especially puffed ones, enhance water absorption and mixing. Additives like soybean meal or corn flour can also be used.
**Water Content Calculation**
Proper moisture is critical for mycelium growth. A formula is used to calculate the correct amount of water based on the moisture content of sawdust and rice bran. For example, with 65% moisture in sawdust and 13% in rice bran, 280g of sawdust and 120g of water per 800ml bottle is needed.
**Sterilization and Inoculation**
After filling the bottles, sterilization must be done promptly to prevent fermentation. Atmospheric pressure sterilization at 98–100°C for 4 hours or autoclaving at 120°C for 30–40 minutes is recommended. After sterilization, cool the bottles to 25°C before inoculation. Use sterile conditions and ensure no contamination occurs during the process.
**Germination and Fruiting Management**
During the initial stage, mycelia should spread into the medium within 10–15 days. If not fully covered by day 23, it may indicate issues. Contamination from bacteria like Penicillium or Trichoderma can occur due to improper sterilization or poor air quality.
**Fruiting Operations**
Fruiting begins when the mycelium is fully developed. Methods like flat ridge, scraping, and air blasting are used to stimulate fruiting. Proper humidity and temperature control are essential to avoid aerial hyphae or droplet secretion.
**Bud Formation and Inhibition**
Low temperature treatment (8°C) helps even out bud formation. Inhibition at 3–5°C improves stipe uniformity. Light and wind suppression are also important to maintain quality.
**Harvesting and Quality Standards**
Mushrooms should have a stipe length of 13–14 cm, clean roots, and a cap diameter of about 1 cm. They must be firm, white, and free from water stains. Moisture content is crucial for shelf life, and packaging should be adjusted accordingly.
**Common Diseases**
Root rot, water mushrooms, and discoloration are common issues. Prevention involves controlling humidity, ensuring proper ventilation, and using dehumidifiers where necessary. Any signs of contamination require immediate action to avoid losses.
By following these detailed steps, growers can produce high-quality white needle mushrooms that meet market standards and maintain long-term viability.
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