The traditional method of cultivating *Agaricus bisporus* typically allows for only one crop per year. For example, in Shandong, the planting usually takes place in mid to early September. The greenhouse is cleared at the end of May, resulting in a nine-month cycle that involves significant use of mushroom sheds and labor, making it inefficient and costly. By breaking away from this conventional approach, it's possible to achieve two crops per year within the same shed, using two batches of inputs during a single production cycle. This not only increases the cropping index but also significantly improves overall productivity.
First, the mushroom shed needs to be transformed into a "sunlight (warm winter type)" structure. With reasonable investment, standard sheds can be equipped with water cooling and air conditioning systems to maintain low temperatures after November and provide partial heating after March, allowing for normal mushroom growth even during high-temperature periods. Before sowing, which usually occurs about five days prior, the shed should be thoroughly cleaned using various disinfectants to eliminate any remaining pathogens. Then, water is poured into the shed and left to flow naturally, ensuring full irrigation and helping to lower the temperature.
Second, fungus management involves sowing in mid-August, where the water and air conditioning systems are set to 25°C to support healthy germination. The second batch is usually sown between January and February, requiring the activation of heating systems to maintain optimal conditions.
Third, during mushroom management, the temperature should be carefully controlled, ideally between 14°C and 20°C, with lower temperatures used during colder seasons. Proper ventilation is crucial to reduce pests and diseases, as previous methods often lacked adequate airflow, leading to serious disease outbreaks. Increasing ventilation helps maintain oxygen levels and prevents moisture loss. Spraying solutions like Freunda et al. can help control invading microbes.
In addition, combining tide control with reduced tides can increase total output. Using post-cooking culture techniques ensures a high and stable yield for the first flush. After harvesting, the substrate should be rehydrated and supplemented with quick-acting nutrients to help the mycelium recover quickly. Maintaining a proper ripening period allows for a second flush, producing yields comparable to the first. This process can continue for three tides, matching the output of traditional methods that typically last five or six tides.
By the end of December, the first batch of raw materials is removed and the shed is cleared. Once all disease risks are eliminated, the second batch is introduced in January, with mushrooms emerging by late February. Management continues until the end of May, completing two growing cycles in one year. All other management practices remain similar to traditional methods. This approach not only maximizes space utilization but also enhances efficiency and profitability.
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