Michael Davis
Mushrooms are the fruiting bodies of the mycelium, formed when the mycelium reaches the reproductive stage. The process of fruiting involves forcing the substrate to produce these fruiting bodies, which are the actual mushrooms themselves. The time taken for mushrooms to be done fruiting depends on the species of mushroom and the growing medium. For instance, oyster mushrooms grow faster than shiitake mushrooms, and a sawdust-based substrate is quicker than logs. The fruiting process can be achieved by leaving the substrate in the bag or moving it to an external location. The key factors that influence fruiting are temperature, oxygen levels, humidity, and light.
| Characteristics | Values |
|---|---|
| Mushroom type | Oysters, Shiitakes |
| Growing method | All-in-One-Bag, Mono-tub/Dub-tub, Plastic tote, Terrarium |
| Incubation period | 4 days |
| Full colonisation | 30-45 days |
| Fruiting temperature | 70-79°F (22-27°C) |
| Humidity level | 80-90% |
| Time to fruit | 1-2 weeks |
| Harvest time | When mushrooms are fully grown |
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What You'll Learn
Fruiting conditions: temperature, oxygen, humidity, and light
Fruiting is the sixth stage of mushroom cultivation, coming after initiation and before harvesting. To fruit, mushrooms need specific temperature, oxygen, humidity, and light conditions.
Temperature
Temperature control is essential for a successful mushroom harvest. Mushrooms grown under cooler conditions tend to be of better quality, whereas a warm fruiting room can result in over-mature, lower-quality mushrooms, dry conditions, and increased risks of contamination. The ideal temperature range for mushroom growth is narrow, and it is crucial to maintain the right temperature to avoid stunted growth or contamination. The ideal temperature for fruiting varies with species and strain. For example, shiitake mushrooms are sensitive to temperature swings during incubation, and if the temperature drops below 55°F after the fourth or fifth week, they may fruit prematurely instead of completing popcorning and browning, greatly reducing yields.
Oxygen
Oxygen is another critical factor in the art of fruiting mushrooms. For some species, like lion's mane, chestnut, oyster, and king oyster, plastic bags are cut, exposing small areas to an oxygen-rich environment to encourage fruiting.
Humidity
In almost all cases, natural humidity levels are insufficient for consistent mushroom production, and one or more supplemental humidification systems may be necessary. Most mushroom species prefer 80 to 95% humidity. By maintaining a consistent temperature and humidity level, you can ensure that your mushrooms grow properly and produce high-quality fruiting bodies.
Light
Mushrooms require light for proper morphology, although there isn't a particular light spectrum that is needed, as mushrooms do not convert light into energy. Low-light environments create skinny mushrooms with long stems, similar to plants grown in low-light environments. Regular shop lights or LED strip lights can provide sufficient light for mushrooms. Recent studies and firsthand accounts from mushroom cultivators suggest that blue light, which has a wavelength between 400 and 500 nm, promotes faster colonization times and a higher yield of fruiting bodies in some species. Blue light also influences the concentration of antioxidants and other beneficial compounds in mushrooms, enhancing their nutritional profile, flavor, and shelf life.
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Incubation and colonisation
Incubation is the lengthiest stage in the mushroom cultivation process. It is also generally the least involved, as it is the period when mycelium is left to grow, spread, and colonise a new food source. Mycelium is the vegetative part of a fungus, consisting of a network of fine, white threads called hyphae. It plays a crucial role in nature by breaking down organic matter and returning nutrients to the soil. This process promotes nutrient cycling and supports the growth of plants and other organisms. Mycelium also forms symbiotic relationships with plant roots, aiding in water and nutrient uptake. During incubation, the mycelium grows through the substrate in a three-dimensional sphere. It expands until it runs into another leap-off point, where the mycelium fuses together. This process continues until the entire substrate becomes one mycelial organism.
The rate at which the spawn run occurs during incubation varies depending on the density of the substrate and the species of mushroom. For example, oyster mushrooms grow faster than shiitake mushrooms. The substrate type also influences the growth rate of mycelium, with straw, wood chips, and coffee grounds being popular choices. Additionally, the growth rate is affected by temperature, humidity, and ventilation. Mycelium typically grows best at a temperature between 20-25°C and a humidity level of 90-100%. Good air circulation is crucial to promoting growth and keeping CO2 levels down.
Colonisation refers to the period when the mycelium grows through and completely permeates the substrate. Full colonisation is achieved when the mycelium has grown throughout all the available food sources. At this point, the substrate should be unrecognisable and thoroughly permeated by the dense white mycelium. However, some species, like Reishi, may accumulate yellow or red liquids known as exudates. Once full colonisation is reached, the mushrooms can be initiated into the fruiting stage.
It is important to recognise when the mushroom substrate has reached complete colonisation, as this marks the transition from incubation to fruiting. While some mushrooms will naturally pin when fully colonised, others must be triggered or placed in proper conditions to start pinning. Generally, if pins are forming, the mushrooms are ready to fruit. However, species like Lion's Mane may be more susceptible to early pinning. Additionally, shiitake mushrooms have unique requirements and are only ready to fruit after the block has turned completely brown.
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Inoculation methods
Inoculation is the introduction of spores or spawn into a substrate. The substrate is the growing medium, which can be agar, grain, sawdust, wood pellets, straw, coffee grounds, or even dung. The choice of substrate depends on the species of mushroom being cultivated and the desired yield. For instance, grain is a high-nutrient medium for rapid mycelial expansion, but it is expensive and too high in nutrients for bulk substrate fruiting. It can, however, be used to supplement a sawdust or wood pellet base. Coffee grounds are an interesting substrate because they are already sterilized when used to brew coffee, but they must be inoculated the same day or frozen until inoculation.
Once the substrate is chosen, it must be prepared. For grain, this involves treating it with pressurized steam and inoculating it in lab conditions to prevent contamination. For coffee grounds, they should be mixed with 50% sawdust to increase aeration.
After the substrate is prepared, it is time for inoculation. This can be done using a syringe or liquid culture. If using a liquid culture, it should be brought to room temperature before use. The spores or spawn are then injected into the substrate.
There are several methods for fruiting mushrooms, each with its own advantages and disadvantages. Here are some of the most common methods:
- All-in-One-Bag Method: This method is user-friendly and contamination-resistant. It requires minimal maintenance and offers a controlled environment, making it a good choice for beginners. Simply inject your spores or spawn into the bag, wait for colonization, and then introduce fresh air by slicing a hole in the bag.
- Mono-tub/Dub-tub Method: This method involves breaking up the colonized grain inside the bag and mixing it with the fruiting substrate. After creating an even surface, introduce the substrate to fruiting conditions (12/12 light and oxygen). Visible pins will form in 1-2 weeks.
- Plastic Bag Method: A simple technique where a plastic bag is used as a fruiting chamber. Cut open the top of the bag and roll it down, leaving 1-2 inches exposed. This method can be used in conjunction with other methods, such as the mono-tub/dub-tub method.
- Plastic Container Method: A plastic storage container is used as the fruiting vessel. The container should be as clean as possible to prevent bacterial contamination. Place the mushroom block inside, opening it once per day to introduce fresh air and spraying it with a hand mister to maintain humidity.
- Skewer Method: This method involves skewering the blocks on spikes inside the container, keeping them off the bottom and preventing them from sliding around or toppling over. This allows for maximizing fruiting space and yields.
- Tote Method: Fruiting the substrate in a tote results in a larger yield due to increased surface area and headroom. However, it requires additional steps, equipment, and a clean and sterile growing environment, making it more suitable for experienced growers.
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Harvesting and shelf life
Harvesting mushrooms at the right time is critical to achieving a quality crop that will last. It is tempting to let mushrooms get as large as possible, but what is more important is the integrity of the mushrooms to hold up to storage and transport before being consumed. The best time to harvest mushrooms is when the cap is mostly unfurled, but not flat. The rounded caps are more robust and will retain their colour better. Mushrooms that are ready for harvest should be carefully cut at the base with scissors or a knife, or pulled or twisted off. However, twisting and pulling can damage the network of mycelium, so this method is best avoided.
There are two types of mushrooms: those that grow from spores and those that grow from spawn. Spawn mushrooms, such as oyster and shiitake, require a substrate, such as sawdust or wood pellets mixed with wheat bran or soybean hulls, to grow. This provides a high-nutrient and cost-effective food source for the mycelium. After inoculation, the spawn needs time to grow through the substrate, a process called incubation. Once the mycelium has grown throughout all of the available food, full colonisation has been achieved, and the mushrooms can now be initiated into fruiting.
For spore mushrooms, the spores are introduced directly into the substrate. The mycelium then grows through the substrate until it is totally permeated and overgrown. This is called colonisation. Once colonisation is complete, the mycelium will form mushrooms in its reproductive stage. This is called fruiting.
After harvesting, mushrooms should be stored in food-grade containers in refrigeration conditions at 36–38 °F. Storage bins with loose-fitting lids are ideal; never seal the lid on your storage container. Forest-grown mushrooms should be refrigerated as soon as possible after harvesting. Properly harvested and cleaned mushrooms will remain fresh and marketable for several days. The average shelf life of mushrooms is 10 days from the day they were harvested. However, dried mushrooms can be stored in an airtight container or resealable plastic bag in a dark, dry place for up to a year.
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Fruiting chambers and containers
Fruiting is the process of forcing the substrate to produce "fruit bodies", or the actual mushrooms themselves. A fruiting chamber is a critical component of the mushroom growing process. It is a necessary structure for any mushroom grower. A mushroom fruiting chamber provides the environment in which the mushroom life cycle takes place, and ultimately where fresh mushrooms are grown and harvested.
For smaller home growers, a fruiting chamber may be as simple as a plastic tote. For large commercial growers, entire rooms or shipping containers can be converted into fruiting chambers to produce very large amounts of mushrooms per week. A mushroom fruiting chamber doesn’t need to be high-tech. It just has to be capable of keeping temperature, humidity, CO2 levels and lighting within a desired range. It doesn’t need to be sterile, but you should design it to be easy to clean. It will need to be cleaned regularly to minimize the amount of contaminants like mold.
There are four main parameters that you’ll want to control in your mushroom fruiting chamber to produce consistent mushroom fruiting: temperature, oxygen level, humidity, and CO2 content. While mushroom spawn is establishing itself in a substrate, it needs high CO2 content. That’s why it is packed into airtight bags and containers, along with helping to keep out contamination. However, once it’s time for mushrooms to fruit, they need lower CO2 content in the air. Mushrooms breathe in oxygen and breathe out carbon dioxide. So in that way, they’re actually closer to animals than plants!
A clear lid is also preferred, but an opaque one should be fine as long as the mushrooms are getting a decent amount of light into their chamber. The perlite is what’s going to help create a humid environment. Often used in gardening and farming as a soil amendment, perlite is a material made from volcanic rock. The coarse bits of soft rock hold water in all their little nooks and crannies. Over time, this water will slowly evaporate, creating humidity.
There are many different ways to grow mushrooms. For example, you can use the mono-tub/dub-tub method. Take the colonized grain and break it up inside the bag so it’s as many loose pieces of grain as possible. Cut it open and mix it with the fruiting substrate homogeneously. Gently pat down flat to create an even surface and let it recolonize. In about 1-2 weeks, a big white mat of fuzz will form. Introduce it to fruiting conditions (12/12 light and oxygen). Visible pins will form in 1-2 weeks. Time will vary depending on environmental conditions and strain.
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Frequently asked questions
It depends on the species of mushroom being cultivated, but generally, it takes about 10-16 days for mushrooms to start fruiting. After this period, a mushroom can grow from a small pin to a full mushroom in as little as 48 hours.
Fruiting is influenced by temperature, oxygen level, and humidity. Most culinary mushrooms grow well at temperatures around 65°F and humidity levels between 80% and 90%. Light is also a factor, as it signals the fungus to start its fruiting stage.
Common methods include fruiting in a bag or tote, and using a mono-tub/dub-tub method. For the bag method, the substrate is left in the bag to fruit, and the bag is opened to give the substrate fresh air and misted with water if it's drying out. The mono-tub/dub-tub method involves breaking up the colonized grain inside the bag and mixing it with the fruiting substrate.
