The traditional cultivation method of *Agaricus bisporus* typically allows for only one crop per year. For example, in Shandong, the sowing is usually carried out in mid to early September. The greenhouse is cleared at the end of May, which means a long period of nine months between batches. This approach requires significant use of mushroom sheds and labor, making it inefficient and economically unviable. By breaking from this tradition, it's possible to achieve two crops per year in the same shed, with two batches of inputs within a single production cycle. This not only increases the cropping index but also significantly improves overall production efficiency.
First, the mushroom shed needs to be converted into a sunlight (warm winter type) facility. With proper investment, standard mushroom sheds can be built and equipped with water cooling and air conditioning systems to maintain low temperatures after November and adjust for partial shifts in temperature after March. This ensures that mushrooms can grow normally during hot periods. After using various drugs to completely eliminate any remaining pathogens, about five days before sowing, water is poured into the shed to allow natural flow, ensuring full irrigation and helping to lower the temperature inside.
Second, for fungus management, sowing can generally be scheduled around mid-August. By setting the water temperature control and air conditioning to 25°C, normal germination can be achieved. The second batch of sowing is usually done in January or February, requiring the activation of both water cooling and heating systems to maintain optimal conditions.
Third, for mushroom management, the temperature should be carefully regulated to meet the growing requirements. Typically, the temperature should be adjusted between 14°C and 20°C, with lower limits used during colder seasons.
Ventilation must be improved to reduce pests and diseases. Unlike previous methods that lacked proper ventilation, leading to serious disease outbreaks, modern techniques emphasize controlled airflow to prevent excessive moisture loss and ensure adequate oxygen supply. Spraying solutions like Freunda et al. can help combat invading pathogens.
In combination with tide control and reduction, total output can be optimized. Using post-cooking culture techniques ensures a high and stable yield for the first harvest. After harvesting, the substrate should be rehydrated, and some fast-acting nutrients added to help the mycelium recover quickly. This enables a second flush of mushrooms with yields comparable to the first, allowing for three tides of harvest—equivalent to the traditional five or six tides.
By the end of December, the first batch of raw materials can be removed, and the shed can be cleaned thoroughly. Once all diseases are eliminated, the second batch of materials is introduced in January, and mushrooms start growing by late February. The management continues until the end of May, completing two cycles of cultivation in one year. All other management practices remain similar to the conventional method.
Various Styles Of Seasoning,Seasoning Made From Pork Bone,Salted Ginger Flavored Seasoning Oil,Delicious Barbecue Seasoning Compound
Hunan Jiapin Jiawei Biotechnology Co. , https://www.foxfoodie.com