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Three-dimensional Cultivation Techniques of Fungus Fungus in the Greenhouse
Fungus is a nutritious health food that is rich in various vitamins and free from pesticide contamination, making it increasingly popular among consumers. Over the years, its market price has risen from 36-40 yuan/kg to 48-52 yuan/kg. Traditionally, fungus was cultivated using open methods with eucalyptus and plastic bags. However, to make better use of greenhouse space, optimize light and heat resources, and improve land utilization, farmers have developed an innovative three-dimensional cultivation model that combines fungus with leafy vegetables. This model not only helps bring fungus to market earlier but also fills market gaps and increases overall greenhouse profitability.
In terms of fungus production, the first step involves preparing the growing medium. A mixture of 50kg sawdust, 10kg wheat bran, approximately 3kg lime, and 0.5kg white sugar is combined with 15kg of water. The moisture content should be around 55%, which enhances air permeability and promotes healthy mycelium growth.
Next, the material is sterilized in 17cm x 30cm polypropylene or high-density polyethylene bags. It's important to ensure the bags are not too tight, and there should be no gaps at the opening. After inserting a cotton plug, the bags are sterilized at 124°C under 1.3–1.4 atmospheres for 3 hours. Following a 4–5 hour cooling period, the bags are moved to the culture room where they are left to cool down before inoculation.
For inoculation, strains such as 8808, Black 29, and Black 913—selected based on local ecological conditions—are used. Inoculation is done in a well-disinfected room with two people working together: one to inoculate and the other to handle the cotton plug. Speed is key during this process, and multiple pots can be inoculated simultaneously if needed.
After 1–5 days, the temperature is maintained at around 25°C. For the next 5–10 days, the temperature is lowered to 22–24°C, then kept at 22°C for 10–20 days, and finally reduced to about 20°C after 20 days. Throughout this time, the bags are regularly turned, and any contaminated ones are removed. Once the mycelium is fully grown, the bags are placed in a cool area to prepare for fruiting.
When the mushrooms are mature, each bag is divided into 3 ports with 5 lines in total, forming a V-shape. The bags are then hung in the greenhouse in February, spaced 50–60cm apart, with 30cm between each string. Each string holds 6 bags, which are suspended from wires above the greenhouse.
The back cover film is adjusted, and straw curtains are used for shading. The temperature should be maintained at 21–22°C during the day and 17–18°C at night. If the temperature drops, heating methods like fire can be used. Humidity must be carefully controlled; high humidity and temperature can lead to excessive ear growth and damage.
Once the mushrooms are ready, they are harvested when the ears turn white, preferably on a sunny day. Harvesting is done with a knife to ensure quality and prevent damage.
In addition to fungus, leafy vegetables such as parsley, cabbage, rape, and celery can be grown directly on the greenhouse floor. This dual-crop system maximizes the use of available space and resources.
This model has been successfully tested in our county. A 130m² greenhouse can hold 5,500 bags, producing 175kg of mushrooms and earning 9,100 yuan. Additionally, 400–500kg of leafy vegetables can be harvested, generating 1,000–1,200 yuan. The total income reaches up to 10,100 yuan, demonstrating significant economic benefits. This approach not only improves productivity but also offers a sustainable and profitable farming solution.