The traditional cultivation of *Agaricus bisporus* typically follows a single harvest cycle per year. For example, in Shandong, the process usually begins in mid to early September, with greenhouse preparation ending in late May. This long cycle—spanning nearly nine months—requires significant use of mushroom sheds and labor, making it inefficient and economically unattractive. To address this, breaking from tradition by achieving two harvests annually within the same shed is a promising approach. By increasing the cropping index and optimizing resource use, this method can significantly boost productivity and profitability.
1. **Mushroom Shed Preparation**: Convert the shed into a sunlight (warm winter type) facility that can be built with standard investment. Install water cooling and air conditioning systems to maintain low temperatures after November and adjust for partial temperature shifts starting in March. This setup allows for consistent mushroom growth during high-temperature periods. Before sowing, thoroughly disinfect the shed using various agents to eliminate any remaining pathogens. About five days prior to sowing, flood the shed with water to ensure full irrigation and help lower the temperature.
2. **Fungal Management**: Sow the first batch around mid-August, setting the air conditioning to 25°C to support optimal germination. The second sowing is typically scheduled between January and February, requiring the use of heating systems to maintain suitable conditions for mycelium development.
3. **Mushroom Cultivation**: Maintain an ideal temperature range of 14°C to 20°C, adjusting closer to the lower end during colder seasons. Ensure proper ventilation to reduce pests and diseases, which were previously a major issue due to poor airflow. Regularly spray with appropriate fungicides to prevent contamination and maintain a healthy environment.
4. **Water and Nutrient Management**: Implement controlled irrigation and nutrient supplementation techniques. After each harvest, replenish moisture and add quick-acting nutrients to help the mycelium recover quickly. This ensures consistent yields across multiple flushes, similar to the traditional five or six harvests but achieved in just three cycles.
By the end of December, the first batch of substrate is removed and the shed is cleared. After thorough disinfection, the second batch of substrate is introduced in January, and mushrooms are harvested by late February. The final management ends by the end of May, completing two annual cycles. All other practices remain consistent with traditional methods, but with improved efficiency and yield. This approach not only maximizes space and labor use but also enhances economic returns for growers.
Chicken Flavored Seasoning,Fresh And Rich Pure Chicken Flavor Seasoning,Chicken Extract Nutritional Food,Chicken Extract Food Flavorings
Hunan Jiapin Jiawei Biotechnology Co. , https://www.foxfoodie.com