Shiji Mushroom, also known as Jade Mushroom or Spotted Mite, is a unique variety with a flavor reminiscent of crab, which led to its nickname "Crab Mushroom." This edible fungus is not only visually appealing with its elegant appearance but also offers a crisp texture and rich taste, making it a popular choice in the market. Nutritionally, it is packed with protein, fat, crude fiber, and carbohydrates, making it an excellent health food option.
Currently, the primary methods for cultivating oyster mushrooms involve bottle planting and bag cultivation. These techniques can be implemented in existing mushroom houses, sheds, basements, or semi-basement facilities. Below are the pollution-free cultivation techniques for Shitake mushrooms:
1. **Culture Medium Formulation**: There are three recommended formulas:
- 55% wood chips, 29% cotton shells, 10% bran, 5% corn flour, and 1% gypsum powder.
- 83% cotton shells, 8% bran or corn flour, 4% soybean powder, 2% lime powder, and 3% superphosphate.
- 80% cotton shells, 14% corn kernels, 5% bran, and 1% gypsum powder.
Any of these formulas can be used depending on availability and preference.
2. **Inoculation Process**: The moisture content of the medium should be adjusted to around 65%. After sterilization using normal or high-pressure steam, the material is cooled to room temperature before inoculation following strict aseptic procedures. Once inoculated, the bags are placed in a culture chamber. For bottles, they are arranged in a multi-layered pattern, ensuring no stacking to prevent overheating. The ideal germination temperature is between 20–23°C, with air humidity maintained at 60–70%. Carbon dioxide levels should stay below 0.4%, and the environment should be dark or have low light. The hyphae will not twist immediately after filling; instead, they need to mature naturally under seasonal conditions before fruiting.
3. **Mushroom Management**: Before placing the bags into the growing area, soil balls are placed every 50 cm, and the space is sprayed to increase humidity to 90–95%. Bags are gently laid on the ground to separate them from the material surface, and the top is opened carefully. A small serrated tool is used to remove any thick lawn layer, allowing the hyphae to grow directly on the soil. The bags are stacked 5–8 layers high, and if using bottles, they should be positioned upside down with the mouth facing outward. Once the mushrooms begin to form, the environment must remain moist and well-ventilated. During the budding stage, the temperature should be between 13–16°C, with light intensity ranging from 500–1000 lux. As the mushrooms develop, the temperature is lowered slightly to 12–14°C, with humidity reduced to 85–90% and light intensity to 250–500 lux. Under these conditions, the mushrooms develop a crisp texture, thick flesh, and strong stems, resulting in high-quality yields.
4. **Harvesting and Export Standards**: In China, most oyster mushrooms are exported as salted products. To meet export requirements, the mushrooms must maintain a normal color, with cap diameters between 1–3.5 cm. No more than 10% of the mushrooms should exceed 3.5 cm in diameter. Therefore, harvesting should occur before full maturity. When the largest mushrooms in each batch reach about 4 cm in diameter, the entire cluster is harvested to ensure the majority meets the required size standards after processing.
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