Tea Tree Mushroom Cultivation Technology（3）

Promote Budding
The relative humidity of the air is maintained at 85%~95%, the temperature is controlled at 18~26°C, ventilation is strengthened, and scattered light is increased. Generally, after 10~15 days, a large number of small mushroom buds will occur.
During the bud induction process, if the moisture content of the culture medium or the relative humidity of the air in the environment is low, or the temperature is high, the differentiated primordium will shrink and die. Therefore, when the natural temperature is high, do not rush to induce bud induction. If the primordium has begun to form, cooling measures can be taken, and attention should be paid to moisturizing and adjusting the dry-wet difference.

Management During The Fruiting Period
During the growth of the fruiting body, the temperature is controlled at 15~26℃, and the relative humidity of the air is maintained at 85%~90%. The humidity is mainly maintained by spraying water on the ground and spraying in the air. When spraying, it is necessary to prevent water droplets from splashing on the fruiting body to avoid rotting or affecting the quality. After the small mushroom buds grow neatly, put a slightly larger plastic bag on the bag mouth, appropriately increase the carbon dioxide concentration in the microenvironment to accelerate the growth of the stem, inhibit the opening of the cap, and appropriately increase the scattered light to promote the formation of thick and dark fruiting bodies, thereby improving the commercial quality of the mushroom body.

Harvest
Harvest in time when the fruiting body cap is hemispherical, 2~3cm in diameter, the color gradually fades, the fungus membrane is not broken, and the spores have not yet been dispersed in large quantities. Avoid over-maturity, which will cause the fungus membrane to break, the gills to turn brown, and the mature spores to fall on the fungus cap, reducing the commodity value. When harvesting, hold the mushroom stem lightly with your hands, rotate the mushroom bag, and pick the whole bunch. Be careful to handle it gently and do not squeeze or break the mushroom stem. After harvesting, the enzymes in the mushroom tissue continue to work, which is easy to brown, affecting the commodity value of the mushroom. Therefore, it is necessary to carry out fresh-keeping treatment or processing and drying in time.

Post-harvest Management
Remove the old stems, shrunken buds and young mushrooms remaining on the bags, and scrape off the old skin. The thickness of the scraped mushrooms is generally 0.2~0.3cm. Then pinch the bag mouth, maintain the temperature at 24~28℃, stop watering for 5~10 days, and let the mycelium resume growth. When aerial mycelium is seen on the surface of the material, add water. After adding water, resume fruiting management. Generally, 3~5 waves of mushrooms can be harvested, and the biological efficiency can reach about 80%. For the bags inoculated at both ends, after the first wave of mushrooms, the bags can be turned over to let the other end fruit. From the second wave of mushrooms, the bags may produce mushrooms all over the body, and the bags should be opened and discharged from the place where the mushroom buds are produced for management. It is also possible to cover the soil for fruiting.

Drying
The fruiting bodies of Agrocybe aegerita are slender and easy to dry. After the harvested fresh products are sorted, they are spread on a bamboo sieve for drying. The starting temperature is 35℃, and then slowly rises. The maximum temperature cannot exceed 60℃ to avoid excessive temperature affecting the quality. The moisture content of the dried product should be below 13%. After a little heat dissipation, it should be promptly and quantitatively packed into a plastic bag and the bag mouth should be sealed.