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Three-dimensional Cultivation Techniques of Fungus Fungus in the Greenhouse
Fungus is a nutritious health food rich in various vitamins and free from pesticide contamination, which has become increasingly popular among consumers. As a result, its market price has risen significantly, from 36-40 yuan per kilogram in previous years to 48-52 yuan today. Traditional cultivation methods typically involve open farming using eucalyptus and plastic bags. To optimize greenhouse space, make the most of light and heat resources, and improve land use efficiency, farmers have started exploring innovative cultivation techniques. This approach also helps bring fungus to the market earlier, filling seasonal gaps and boosting overall profitability. After two years of research and experimentation, we've developed a three-dimensional cultivation model that combines fungus with leafy vegetables in greenhouses.
1. Fungus Cultivation
1.1 A mixture of 50kg sawdust, 10kg wheat bran, about 3kg lime, and 0.5kg white sugar is combined with 15kg of water. The moisture content should be around 55%, which enhances air circulation within the substrate and promotes better growth.
1.2 The mixture is then placed into 17cm x 30cm polypropylene or high-density polyethylene bags. The bags should not be too tight, and the openings must be sealed properly without any gaps. Cotton plugs are used for sealing. The material is sterilized at 124°C under 1.3-1.4 atmospheres of pressure for 3 hours. After a 4-5 hour cooling period, the bags are moved to the culture room to wait for inoculation.
1.3 Suitable strains such as 8808, Black 29, and Black 913 can be used, depending on local ecological conditions. Inoculation is done in a well-lit, disinfected room. Two people work together—one inoculates, the other pulls the cotton plug. The process should be fast and efficient, and multiple pots can be inoculated simultaneously if possible.
1.4 After 1-5 days, the temperature is maintained around 25°C. For the next 5-10 days, it should be kept at 22-24°C, and then lowered to 22°C for 10-20 days. After 20 days, the temperature should be around 20°C. During this time, the bags are regularly turned, and any contaminated ones are removed. Once the mycelium fully colonizes the bag, it is moved to a cooler area to prepare for fruiting.
2. Fruiting Stage
2.1 When the spawn reaches maturity, each bag is divided into 3 ports with a total of 5 lines, forming a V-shaped pattern.
2.2 At the end of February, the bags are hung in the greenhouse with a spacing of 50-60 cm between each bag and 30 cm between strings. Each string holds 6 bags, and they are suspended above the ground on wires. Work lanes are left for easy access.
2.3 The back cover film is adjusted, and straw curtains are used for shading. The ideal temperature during the day is 21-22°C, and 17-18°C at night. If temperatures drop, heating methods such as fire can be used. Humidity should be controlled appropriately—too much moisture can lead to ear rot.
2.4 When the mushrooms are mature and the caps turn white, they are harvested promptly under sunny conditions. Use a knife to cut the ears, ensuring the quality of the final product.
3. Leafy Vegetable Production
In addition to fungi, the greenhouse floor can be used to grow 4-5 types of leafy vegetables, such as parsley, cabbage, rape, and celery. This multi-layered system maximizes the use of available space.
In summary, this integrated cultivation model has been successfully tested in our county. A 130m² greenhouse can hold 5,500 bags, producing 175kg of mushrooms and generating 9,100 yuan in revenue. Meanwhile, leafy vegetables yield 400-500kg, bringing in an additional 1,000-1,200 yuan. With a total income of 10,100 yuan, the economic benefits are clearly significant. This model proves to be both efficient and profitable, offering a sustainable solution for small-scale farmers.