Emily Johnson
Fruiting is the process of forcing a substrate to produce fruit bodies, or mushrooms. To fruit mushroom trays, one must create a mushroom fruiting chamber, which is an enclosed space that mimics the conditions and environment that different species of mushrooms would normally grow in. The ideal conditions for mushrooms to grow are high humidity, the right temperature, and adequate lighting and oxygen levels. The fruiting chamber should be set up in a space with a concrete floor and a drain nearby, as the high humidity will ruin wood, drywall, and carpet over time. Once the chamber is set up, growers can place their trays of colonized mushroom mycelium inside and ensure that the temperature, oxygen level, humidity, and lighting are optimal for mushroom growth.
| Characteristics | Values |
|---|---|
| Purpose | To create an environment that induces the substrate to produce "fruit bodies", or mushrooms |
| Location | Can be set up indoors or outdoors |
| Equipment | Plastic tote, terrarium, monotub, or tray |
| Preparation | Clean the area and equipment, ensure adequate ventilation and light, maintain temperature and humidity |
| Process | Mist the substrate, control temperature, oxygen levels, and humidity, harvest when ready |
| Maintenance | Regularly mist the substrate, ensure adequate ventilation to prevent mould, maintain humidity |
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What You'll Learn
Prepare your growing area
Preparing your growing area is a crucial step in the process of fruiting mushroom trays. Here are the detailed instructions to help you get started:
Choose a Suitable Space
Firstly, decide on a dedicated space for your mushroom growing operation. This can be an enclosed area such as a closet, kitchen, basement, or even a tent, depending on your preference and available space. Ensure that the area is clean and free from drafts to maintain a sterile environment and prevent contamination.
Set Up Your Fruiting Chamber
Within your chosen space, create a controlled environment with specific conditions that mimic those in which mushrooms naturally grow. This typically involves regulating humidity, temperature, lighting, and carbon dioxide (CO2) levels. Use fans, humidifiers, heaters, and walls that retain moisture to achieve the ideal conditions for your mushrooms.
Prepare the Substrate
Before introducing the mushroom trays, prepare the substrate, which is the material that the mushrooms will grow from. Common substrates include manure, straw, sawdust, wood pellets, or even coffee grounds. Clean and prepare your chosen substrate by following specific instructions, which may include pasteurization and hydration processes.
Sanitize Equipment and Materials
Sanitation is critical to prevent contamination. Wash your hands thoroughly with antibacterial soap, and ensure all trays, tools, and surfaces that will come into contact with the substrate are disinfected. Use surgical antimicrobial scrub or a spray disinfectant like Lysol for added precaution. Have all your materials ready in the working area before you begin.
Ventilation and Air Exchange
Ensure proper ventilation and air exchange in your growing area. Drill holes in a diamond pattern around your containers or use a fresh air exchange fan to maintain adequate oxygen levels and prevent high CO2 concentrations, which can disrupt mushroom growth.
Lighting Conditions
Mushrooms require indirect light, so position your growing area to receive 4 to 6 hours of natural indirect light daily. Alternatively, use a low-wattage light source adjacent to the fruiting chamber if natural light is unavailable. Avoid direct sunlight, especially during the peak hours, as it can negatively impact your mushroom crop.
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Clean your equipment
Clean equipment is essential to successful mushroom fruiting. A clean work environment is the most important element that determines the success of your mushroom-growing venture. Without sterilisation and disinfection, you may as well give up before you begin.
Firstly, choose your workspace carefully. The area should be reasonably clean, with no drafts. Sterilise and disinfect your workspace by spraying and wiping everything with 70% Isopropyl alcohol. You can also use a simple heat source, like a butane burner, to sterilise items such as scalpel blades and needles. Place the item in the flame and heat until red hot, then clean and cool it with an alcohol wipe before use.
Before handling any equipment or mushrooms, wash your hands with antibacterial soap or disinfectant gel. You can also use latex gloves as an added precaution. All surfaces should be scrubbed and washed with regular or antibacterial cleaning soap. Always use a new sponge or brush, or a very clean one. If you only have regular cleaning soap, spray the surface with a disinfectant spray against micro-bacteria after cleaning.
Any equipment that comes into contact with compost or the casing layer must be thoroughly rinsed. Mechanical harvesting equipment, conveyors, sorting or packing lines, and food processing or handling equipment must be cleaned with proper disinfectants or thoroughly rinsed with potable water after use with non-FCS chemicals. If you are using a footbath, ensure you are wearing the proper PPE for the chemical used.
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Create the right conditions
Creating the right conditions for your mushroom trays is essential for successful fruiting. Here are some detailed guidelines to achieve optimal conditions:
Cleanliness and Sterility
Start by ensuring your work area is clean and free from drafts. Use a disinfectant spray to sanitise the area, and remember to wash your hands thoroughly. It is crucial to prevent contamination during the fruiting process, so clean all trays, tools, and surfaces that will come into contact with the substrate. Prepare all your materials beforehand and have them readily available in your workspace.
Temperature and Humidity
Mushrooms require specific temperature and humidity conditions to fruit successfully. The ideal temperature range is between 70-76°F (21-24°C), which is typically considered room temperature. Maintain this temperature range in your fruiting chamber. Additionally, mushrooms thrive in high humidity. You can achieve this by misting the substrate with clean or distilled water whenever it appears to be drying out. Fold the bag shut after misting to retain moisture.
Lighting
Mushrooms require light, but their needs differ from those of plants. They only need 4-6 hours of indirect light daily. If your setup doesn't receive adequate indirect light, use a low-wattage light source placed near the fruiting chamber. Avoid direct sunlight, but a bit of morning sun during autumn, winter, or spring is beneficial.
Airflow and Carbon Dioxide (CO2) Management
Fresh air and proper airflow are critical for mushroom growth. When using a fruiting chamber, ensure it has adequate ventilation. Open the chamber periodically to allow fresh air to circulate and prevent carbon dioxide buildup, which can hinder mushroom growth. You can also use a fan to facilitate airflow and dissipate excess CO2. Remember that mushrooms inhale oxygen and exhale CO2, so maintaining optimal oxygen levels is vital.
Fruiting Containers and Chambers
The design of your fruiting container or chamber will depend on the scale of your operation and the mushroom species. For small-scale growers, a monotub or a simple plastic tote with holes drilled in the sides for ventilation can work well. Larger-scale operations might utilise hydroponic tents, wooden stud frames covered in plastic sheeting, or recycled refrigeration shipping containers. Ensure your chamber is set up in a well-ventilated area with a drain nearby to manage the high humidity levels.
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Harvesting techniques
Harvesting mushrooms involves a series of steps, from preparing the substrate to storing the final product. Here are some techniques to help guide you through the process:
Step 1: Preparing the Substrate
The substrate is the material on which the mushrooms grow. It needs to be pasteurized or sterilized to avoid contamination. This can be done by maintaining a temperature of at least 167°F (75°C) for two hours. For small quantities, you can use a stove and a large stock pot with a lid. Alternatively, a pressure cooker can be used at a higher temperature for a shorter time.
Step 2: Fruiting the Substrate
Fruiting is the process of forcing the substrate to produce mushrooms. This can be done by leaving the substrate in a bag or moving it to a larger container like a plastic tote or a mono tub. If you choose to fruit in a bag, remember to open it once the substrate is fully colonized to allow for fresh air exchange. Fruiting in a tote usually results in a larger yield due to increased surface area and headroom.
Step 3: Harvesting the Mushrooms
Mushrooms can be harvested by cutting them off where they join the substrate or by twisting and pulling them from the mycelium. Cutting is preferred when picking easily identifiable species as it minimizes disturbance. Twisting and pulling is argued to prevent the residual stump from rotting and infecting the mycelium. Chanterelles, for example, easily detach from their mycelium, requiring only a quick snip of the base to harvest.
Step 4: Dehydrating the Mushrooms
Fresh mushrooms begin to decay within 24 hours of being picked, so it is important to dehydrate them to preserve the active compounds. A proper dehydrator can be purchased or found secondhand. Mesh dehydrator liners or a DIY fiberglass window screen can be used to prevent small mushrooms from falling during the process. Ensure that the mushrooms are completely dehydrated before storing them, as any remaining water can cause rot.
Step 5: Storing the Mushrooms
To store your harvested mushrooms, choose a storage container with good side ventilation and line it with paper towels or newspaper. Place the cleaned mushrooms inside and add more paper on top. Judge the moisture content and sprinkle water on the paper if the mushrooms appear dry. If they appear wet, do not add water. Store the mushrooms in a refrigerator.
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Drying and storage
Drying your mushrooms is a great way to preserve them for the long term. There are several methods you can use, including air drying, oven drying, and using a food dehydrator.
Air drying is the most low-tech method. You can string your mushrooms onto a thread and hang them up in a warm, dry place with good air circulation. Alternatively, lay your mushrooms on a grated sheet over an empty container to allow airflow on both sides. A small fan can help speed up the process. This method is effectively a continuation of the pre-drying process, and over time, with heat and proper airflow, most of the water content will leave the fruit bodies.
Oven drying is a faster method. Spread your mushroom slices out on a baking sheet and place them in a very low oven (around 150°F or 65°C), leaving the door slightly ajar for moisture to escape. Be careful not to over-dry or cook your mushrooms, as oven temperatures can vary.
Using a food dehydrator is the quickest and most efficient method, but it requires a bit of an investment. With a dehydrator, you can set a specific temperature and focus on air circulation and airflow, which speeds up the drying process. Place your mushroom slices on a dehydrator tray and let them dry for 6-8 hours, depending on the size and thickness of the slices. They should be brittle and should break, not bend, when fully dry.
Once your mushrooms are fully dehydrated, let them cool completely before storing. It is recommended to store dehydrated mushrooms in an airtight container or a vacuum-sealed bag in a cool, dry, and dark place. Avoid using sealed plastic bags or airtight containers without ventilation, as this can lead to moisture buildup and promote spoilage. Instead, consider using paper bags, which allow for air circulation and absorb excess moisture. You can also use desiccants, solids that absorb water, to pull moisture out of your mushrooms during storage. Place the desiccant at the bottom of the container or in a separate bag within the container to prevent direct contact with the mushrooms. Remember to replace the desiccant periodically as it absorbs moisture over time.
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Frequently asked questions
A mushroom fruiting chamber creates certain conditions for fungi that will naturally cause them to start producing mushrooms from mycelium. Different mushrooms have different requirements, so the design and characteristics of the chamber will vary depending on the type of mushroom being grown.
One of the most common types of mushroom fruiting chambers for small-scale growers is called a monotub. This is where a large plastic container is partially filled with a substrate and has holes drilled in the sides for ventilation. A Martha Tent is another example of a mid-sized grow chamber that allows you to contain an effective controlled environment for fruiting mushrooms in trays, blocks, and jars.
It is important to create a clean, controlled area with the right humidity, CO2 levels, temperature, and lighting that mushrooms prefer. Mushroom fruiting chambers are very wet places with high humidity, so it is recommended to set up the chamber on a concrete floor with a drain nearby. Additionally, there should be a way to exhaust air out of the chamber and bring in fresh air to prevent the mushrooms from suffocating due to high CO2 levels.
