What are the management methods for Maitake mushroom cultivation?

Maitake mushroom fruiting can be managed by two methods: bag cultivation and simulated wild cultivation.

Bag Cultivation —

Transfer the bags with mature primordia into the fruiting room, maintaining a temperature of 20–22°C, air humidity of 85%–90%, and light intensity of 200–500 lux. After 3–5 days, remove the plastic ring and cotton plug. Place the bags upright on racks, cover the bag mouths with paper, and spray water on the paper. Ventilate 2–3 times daily, each for about 1 hour. After approximately 20–25 days, when the caps are fully expanded and the pores have elongated, harvest the mushrooms.
For harvesting, use a small knife to cut the entire cluster. Repeat harvesting 2–3 flushes. The biological efficiency is about 30%–40%.

Simulated Wild Cultivation —

For cultivation bags using sawdust substrate, once the mycelium has fully colonized the bag, remove the plastic bag and neatly arrange the substrate blocks in prepared beds with appropriate spacing between blocks. Fill soil into the gaps and around the substrate blocks, covering the surface with a 1–2 cm layer of soil. This is a form of soil-covered cultivation.