Emily Johnson
Fruiting is the process of forcing a substrate to produce fruit bodies, or mushrooms. The timing of this process depends on several factors, including the species of mushroom, the growing environment, and the desired yield. For example, shiitake mushrooms require a different process than other species, as they are sensitive to temperature changes and physical shocks, which can induce early fruiting. In general, it is recommended to wait for full colonization before initiating fruiting, although some sources suggest that it is possible to start fruiting earlier in the process. Controlling temperature, oxygen levels, and humidity are key factors in inducing fruiting, and these factors may vary depending on the specific mushroom species.
| Characteristics | Values |
|---|---|
| Fruiting process | Forcing the substrate to produce "fruit bodies", or the mushrooms themselves |
| When to fruit | Once the substrate is fully colonized |
| Fruiting methods | Leaving the substrate in the bag or moving it to an external location like a plastic tote, terrarium, or monotub |
| Fruiting in a bag | Open the bag to give the substrate fresh air once it is fully colonized |
| Fruiting in a tote | Requires additional steps and equipment, as well as a clean and sterile growing environment |
| Fruiting chamber | Disturb as little as possible, but provide fresh air to produce fruit bodies |
| Fruit body growth | After 14-16 days, small pins can grow into full mushrooms in as little as 48 hours |
| Harvesting | Gently twist mushrooms at the base, being careful not to destroy the roots |
| Flushes | Each tray should flush 2-4 times before the mycelium is "spent" |
| Yield factors | Species of mushroom, strain strength, starting material, growing environment, temperature, incubation method, humidity, and oxygen levels |
| Incubation | The spawn grows through the substrate after inoculation, fusing into a single mycelial organism |
| Full colonization | When the mycelium has grown through all available food; the rate varies by substrate density and mushroom species |
| Initiation | Link between mycelial growth and mushroom formation; lowering temperatures and increasing oxygen levels encourages fruiting |
| Shocking | Shiitake mushrooms respond well to water and cold shocking to induce fruiting |
| Cutting | Exposing other species like Lion's Mane and Oyster to oxygen-rich environments by cutting holes in bags |
| Fruiting conditions | Some claim consistent FAE settings are needed, while others say CO2 and fresh air exchange levels are higher during fruiting |
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What You'll Learn
Incubation and colonisation
During incubation, it's important to maintain the right conditions to encourage colonisation. This includes managing temperature, especially for shiitake mushrooms, as temperature swings can induce early fruiting. It is recommended to keep temperatures above 55 degrees Fahrenheit after the fourth or fifth week to prevent early fruiting. Additionally, physical shock, such as moving or rearranging the blocks, can also trigger premature fruiting, so it's best to leave them undisturbed for 6 to 7 weeks until colonisation is complete.
Colonisation is achieved when the mycelium has grown through all the available food sources, and the entire substrate becomes one mycelial organism. At this point, the substrate is ready for fruiting. However, some growers suggest waiting for near-full colonisation to reduce the risk of contamination by other organisms. Proper pasteurisation and the use of clean, healthy spawn can help mitigate this risk, allowing growers to start fruiting earlier in the colonisation process.
The decision to initiate fruiting depends on the grower's familiarity with their environment and their level of experience. For those new to mushroom cultivation, it is generally recommended to wait for full colonisation before introducing fruiting conditions. This ensures that the mushrooms have a strong foundation and reduces the likelihood of contamination. However, more experienced growers who understand their environment and can maintain sterile conditions may opt for earlier fruiting to increase yields. Ultimately, the timing of fruiting depends on the grower's judgement and their specific circumstances.
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Fruiting chambers
Fruiting is the process of forcing the substrate to produce "fruit bodies", or the actual mushrooms themselves. There are several factors that will impact your overall yield, including the species of mushroom, the strength of the strain, whether you are starting with spores or a liquid culture, whether you are growing indoors or outdoors, the temperature, and whether or not you are using a fruiting chamber or terrarium.
A fruiting chamber is a simple humidity tent that can be put together with ingredients that most people have on hand. However, for more serious growers, a shotgun fruiting chamber (SGFC) can create a superior environment for mushroom growth. This type of DIY mushroom grow chamber takes all of a mushroom's favourite things into consideration—humidity, air exchange, and light. A shotgun fruiting chamber is essentially a clear bin filled with air holes and a layer of damp perlite on the bottom. The holes are necessary for airflow and gas exchange, as mushrooms produce CO2, which is heavier than air and needs to be able to escape so that fresh oxygen can get in. The perlite will help to create a humid environment. Over time, the water in the perlite will slowly evaporate, creating humidity.
To set up a shotgun fruiting chamber, you will need to drill holes in the tote using a ¼” bit, being careful not to crack the tote accidentally. Fill the tote with enough coarse perlite so that there’s 2-3 inches of it at the bottom. Pour distilled water over the perlite and mix it with your hand or a wooden spoon to distribute it evenly. You want just enough water to moisten the perlite, but you don’t want standing water in the bin. You can use a hygrometer to keep track of humidity levels and learn how often to spray your chamber.
If you are looking for a more efficient fruiting chamber, there are also indoor mushroom fruiting chambers available for purchase that yield much larger harvests than regular mushroom grow kits. These chambers are designed with airflow and humidity control, so there is no need for high-tech additions.
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Temperature control
During the incubation stage, which typically lasts two to three weeks, the temperature needs to be maintained between 65-75 °F. This stage is crucial for the formation of the mycelium, the vegetative part of the mushroom. Once the mycelium has formed, it’s time to move on to the fruiting stage. During this stage, the temperature needs to be lowered to around 60-65 °F to encourage the growth of the fruiting bodies.
For mushrooms like shiitake or oyster mushrooms, small deviations can mean the difference between a successful crop and a failed one. Growers must carefully monitor and control the temperature, ensuring it remains steady throughout the growing area. A thermometer or temperature sensor can help with this.
As a general rule, mushrooms produced under cooler conditions grow more slowly but are better quality. A warm fruiting room can result in over-mature, lower-quality mushrooms, dry conditions, and increased risks of contamination. Mushrooms can grow very slowly in the winter but develop a wonderful texture and deeper, more complex flavour. Mushrooms grown in the height of summer can grow too quickly and have ruffled or thin edges or suffer heat stress. Generally speaking, most mushrooms fruit very well at temperatures between 10 and 28 °C. Temperatures below zero or above 35 °C will likely harm the mushrooms.
Fresh air exchange is also critical in mushroom cultivation. This process helps to regulate carbon dioxide levels, which, if too high, can stifle mycelium growth and fruit development. A steady flow of air maintains the balance necessary for the mycelium to flourish, paving the way for a successful fruiting phase. Mushrooms require constant air movement to prevent the buildup of humidity and contaminants. Good air circulation supports healthy mycelium expansion and prepares for the subsequent fruiting stage. For indoor growers, this often means integrating fans or ventilation systems into their grow tents or rooms.
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Shocking methods
Shocking or forcing mushroom logs is a technique used to stimulate the fruiting phase of certain mushroom species. This process involves exposing the mycelium (the vegetative part of a fungus) to a sudden change in temperature or water soaking. The shock triggers the mycelium to produce mushrooms as a way to spread its spores and continue its lineage.
Heat Shock
Heat shock involves raising the temperature of the colonized mushroom cake with a casing layer. The temperature is increased to 35-37°C (95-99°F) for about three hours before introducing the mushrooms to fruiting conditions. This temperature range is critical, as prolonged exposure to temperatures above 35°C can kill the mycelium. Heat shock acts as a trigger, signalling to the mycelium that it needs to form the reproductive organ of the fungus and spread its spores.
Cold Shock
Cold shock, or cold shock tek, is a technique where the mycelium is exposed to a sudden drop in temperature to stimulate fruiting. The temperature is typically reduced to a range between 2°C and 10°C (35°F to 50°F) for 12 to 24 hours. This method is particularly effective for mushroom species that naturally experience temperature fluctuations in their native environments. Cold shock helps synchronize fruiting in a batch, resulting in a more uniform crop. However, it is important to understand the specific requirements and responses of the mushroom species, as not all species respond positively to cold shock.
Water Shock (Soaking)
Water shocking or soaking is another method used to force fruiting in mushrooms. The logs are soaked in water, with the length of the soak depending on various factors such as air and water temperatures, the log's age, and bark thickness. Soak times can range from 6 to 24 hours in the summer to 2 to 3 days in the spring or fall. Water shocking mimics the natural conditions of heavy rains, triggering mushroom fruiting.
It is important to note that shocking methods can reduce the production life of logs, and the more often logs are shocked, the shorter their lifetime is likely to be. Additionally, after shocking, logs should be stacked in a well-aerated configuration, such as an A-frame, to facilitate fruiting and easy harvesting.
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Harvesting
Once the mushrooms are fully grown, harvest them by gently twisting them at the base. Be careful not to destroy the roots. This will be your first "flush". Leave the trays in the fruiting chamber because more fruit bodies will continue to grow in the coming days. Each tray should flush 2 to 4 times before the mycelium is "spent".
The three factors that will take the substrate from a vegetative stage to a fruiting stage are temperature, oxygen level, and humidity. Controlling these at the right time will cause the substrate to fruit. It is recommended that the temperature be dropped to around 70-75 degrees to induce fruiting. However, this will depend on the species of mushroom, so it is important to research the specific requirements of the mushrooms you are cultivating.
Misting the substrate with clean or distilled water can also help to induce fruiting if it appears to be drying out. This can be done several times a day, depending on the species of mushroom. Fold the bag shut to hold in moisture and open it once a day or every other day to give the substrate fresh air.
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Frequently asked questions
You can start the fruiting process right after grain to sub. However, it is recommended to wait for near-full colonisation.
The ideal conditions for fruiting mushrooms are high CO2 and high fresh air exchange (FAE). CO2 levels are higher with the lid on, and FAE is higher with the lid off. Temperature, oxygen level and humidity also play a role in fruiting.
Initiation is the link between mycelial growth and mushroom formation. To initiate fruiting, lower the temperature to 70-75 degrees Fahrenheit and increase oxygen levels. This can be done by cutting a hole in the bag.
After initiating fruiting, you should see tiny mushrooms or "pins" forming on the substrate in about 10-16 days. Depending on the species, a mushroom can grow from a small pin to a full mushroom in as little as 48 hours from this point.
