Low-Temperature Bag Freezing: Move ripened bags to fruiting warehouse, remove lids/collars. Freeze at 11~14℃ for 8~10h (core temp ≤15℃) – Day 0. Then cut bags, remove old mycelium/buds.
Bud Induction: After cutting, turn off refrigeration; warm naturally (heat if slow). Day 1: Mycelium recovers, knots. Temp 26~28℃, humidity 85%~90%, no ventilation, CO₂ 0.1%~0.3%.
Primordium Appearance: Day 2: Primordia appear (visible afternoon). Temp 26~28℃, dark/sealed, internal circulation (1min on/10min off). Humidity 85%~90% (water/ultrasound), CO₂ 0.5%~1%; remove old buds. Day 3: CO₂ 0.8%~1%, slight ventilation as needed.
Bud Growth: Late Day 3~early Day 4: Buds differentiate, some shrink. Cool to 20~22℃: ventilate 3~4h, mist, then strong ventilation (CO₂ 0.08%~0.2%); add light. Late Day 4: Spray, cool to 19~21℃, intermittent ventilation (CO₂ ≤0.1%); start harvesting. Day 5: Spray, cool to 15~18℃ (12~14℃ if delayed), same ventilation. Clear warehouse late Day 5~Day 6.
Grading/Packaging: Harvest, grade, pre-cool (≤4℃, 2h). Grade A/B/C, pack. Add ice packs in hot weather; store at 0~4℃.
Industry Insights (More Simplified)
Labor/Harvesting: Factory cultivation cuts cycles but needs much labor for harvesting (inspect/pick individually), limiting scale. Rising costs demand automation.
Packaging/Grading: Short shelf life; pre-cooling/cold transport are key (heat causes losses). No 统一 standards – grade by demand, sell locally for profits.
"Company + Base" Model: Factory-grown mushrooms (uniform, high-yield) replace traditional methods. They need ample ventilation, climate-dependent. Worker shortages limit growth; southern China’s "company-made bags + farmer fruiting" model works.
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