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In-season cultivation in edible and medicinal mushroom cultivation

     Edible and medicinal mushroom cultivation is divided into two categories: factory-based annual cultivation mushrooms 

(most of which belong to branch-type clustered mushrooms) and in-season cultivation mushrooms (most of which 

belong to solitary, mushroom caps or ear pieces are expanded).

In-season cultivation mushrooms

     We can analyze from multiple angles. First of all, for seasonally cultivated mushrooms, such as shiitake mushrooms, 

black fungus and oyster mushrooms, most of them are solitary varieties, and their product appearance, whether it 

is mushroom caps or ear pieces, needs to be fully expanded. This shows that they have a large demand for oxygen

 during their development, so this type of mushroom can usually only be cultivated outdoors. Except for black fungus,

 which can be cultivated in open air conditions, most mushrooms still need to be cultivated in greenhouses or simple facilities,

 which means that seasonally cultivated mushrooms need to "depend on the weather for food".

      Different varieties are classified into: low temperature type (such as Flammulina velutipes, nameko), medium and low temperature type

 (shiitake mushrooms, black fungus, oyster mushrooms), medium temperature type (tremella, black fungus, hericium erinaceus), 

medium and high temperature type (lingzhi, giant cup mushroom, straw mushroom), etc. Its growth cycle and yield are greatly 

affected by seasonal changes. In different seasons, climatic conditions such as temperature, humidity, and light will change significantly, 

and these factors will directly affect the development of fungi. China has a vast territory, with large differences in longitude and latitude, 

different altitudes, different resources, rainfall, rivers, etc. According to local weather and local conditions, traditional cultivation varieties 

suitable for different cultivation seasons that can be sold fresh or dried are developed.