How to manage temperature, humidity, air, and light during the growth stage of bottle-grown factory-grown Enoki mushroom?

How to manage temperature, humidity, air, and light during the growth stage of bottle-grown factory-grown Enoki mushroom?

Growth stage

On the 19th to 22nd day, the temperature is 10~12℃, the relative humidity of the air is 80%~85%, the carbon dioxide concentration is 0.6%~0.8%, and the light and wind are used. After the inhibition, it is the mushroom bud development stage of Flammulina velutipes, and after another 4~5 days of development, the seeds can be harvested.

The temperature during the growth stage is 10~12℃, the relative air temperature is slightly lower than the bud-inducing stage, controlled at 80%~85%, and the carbon dioxide concentration is 0.6-0.8%. When the seed body is elongated to 12cm, a mobile suppression fan is used to blow air from top to bottom on the cap, so that the cap and stem are dry and white, and a high-quality product that can be stored for a long time is cultivated.

2 days before harvest, continuous irradiation with 300lx strong light for 2~3h has the effect of increasing production and improving the product quality of white Flammulina velutipes. However, the light should not be excessive, otherwise the color of the cap and the stem will darken, and the cap will tend to grow larger.

Harvesting and packaging
The standard for harvesting fresh enoki mushrooms is that the stem is 15-17cm long, the cap is about 1cm in diameter, and the edge is curled inward without distortion. Harvesting too early will affect the yield, and harvesting too late will increase the fiber in the mushroom meat and affect the taste.

The enoki mushrooms that meet the harvesting standards will be transported to the harvesting workshop via a conveyor belt. The harvesting workers will first take off the mushroom packaging sheet, hold the bottle mouth with one hand, hold the mushroom cluster with the other hand, and twist it slightly to pull the mushrooms out and put them into the frame. Then they will be transported to the processing workshop, and after trimming the mushroom bodies that have no edible value at the base of the stem, they will be neatly packed into plastic bags after grading.