Wuxi Yangshan Biochemical Co.,Ltd. , https://www.yangshanchem.com
In the fall, as temperatures begin to drop, a strategic cultivation schedule known as "three-falls and two-diseases" is implemented. This system involves planting, fermenting, and bagging white king oyster mushrooms or other types of oyster mushrooms in early October. These mushrooms are then sold fresh from New Year’s Day through the Spring Festival. By early March, the old mushroom residue is cleared out, and *Coprinus comatus* (shaggy ink cap) is cultivated. The mushrooms are harvested in April, followed by another round of cultivation at the end of June. After removing the waste material, summer is utilized for growing straw mushrooms. After the first harvest of white oyster mushrooms, wormwood lettuce is sown, and after the second harvest of *Coprinus comatus*, rape leaves are planted.
The main cultivation techniques involve several key steps. First, for white abalone mushrooms and *Coprinus comatus*, a mix of cottonseed hulls, lime powder (2-3%), ternary compound fertilizer (10%), wheat bran (5%), and water in a 1:1.6–1.8 ratio is prepared. The mixture is fermented and turned daily. After 7–8 days, when the material is filled with white mycelium and emits a pleasant fragrance, it is ready for bagging. The bags, 38 cm long and 40 cm wide, hold about 1 kg of material each. A 15% inoculation rate is used, with 10–12% of the bag drilled vertically to allow for better mycelium growth. The temperature is carefully controlled between 15–30°C, ideally around 25°C, and the mycelium typically emerges within 6–10 days. Bags are placed in sheds, greenhouses, or under trees, protected from rain. Sowing takes place 25–35 days before the mushrooms appear.
Next, soil covering is done by arranging the bags in rows 90–100 cm wide, oriented north-south. The surface is slightly lower than the back of the bag, and the material inside is removed. A 2–3 cm gap is left between the bags, and 1 cm of soil is added. Water is applied once, followed by a layer of 1–2 cm of nutrient-rich sandy soil mixed with 3–4% ash and 0.01% compound fertilizer. For *Coprinus comatus*, a 1 cm layer of soil is placed until the mycelium starts to emerge. When cracks form, another 2 cm of soil is added.
During the fruiting stage, careful management of temperature, humidity, light, and air circulation is essential. After covering the soil, buds appear in 7–10 days for white abalone mushrooms and 25–30 days for *Coprinus comatus*. Daily watering is necessary to maintain 85–90% humidity. Light should be diffused, with three parts sun and seven parts overcast. As the mushrooms grow, watering increases to 3–4 times a day, and ventilation is crucial. After harvesting, the bed is cleaned, watered, and the soil loosened for the next crop. Each batch can produce 3–4 harvests.
After the first harvest of white oyster mushrooms or other oyster mushrooms before the Spring Festival, fast-growing vegetables like wormwood lettuce are sown. Similarly, after the second harvest of *Coprinus comatus*, rape leaves are planted. These crops require high-quality, short-cycle varieties that mature in 40–50 days.
For straw mushroom cultivation, wheat straw is soaked for 24 hours, mixed with 5% lime powder and 5% wheat bran, and fermented until it becomes golden yellow and slightly elastic with a small amount of white mycelium. Inoculation is done by spreading the straw on the ground, adding lime and bran, and covering with a thin layer of straw. The top layer is compacted, covered with 1 cm of wet garden soil, and sealed with plastic film. Small holes are punched for ventilation. If the temperature exceeds 40°C, the film is removed to cool down. After 4–5 days, a layer of fine soil is added, and the film is removed once the buds appear.
During the fruiting phase, the temperature is kept between 28–32°C, with the material temperature at 30–35°C. Humidity must stay above 90%, and misting is done 2–3 times a day. Water should be sprayed gently, matching the shed temperature to avoid damaging the buds. Harvesting occurs 10–15 days after inoculation, as straw mushrooms grow quickly and can easily become overripe. After harvesting, the residual roots are removed, and the process continues. A single batch can yield 2–3 harvests, producing about 15 kg per square meter.