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During the growth and development process of edible mushrooms, different growth stages have different requirements for temperature, water, carbon dioxide, and pH. So what is the specific situation? Let's take a look together!

Firstly, temperature is an important factor affecting the growth and development of edible mushrooms. Within a certain temperature range, the metabolic activity and growth and reproduction of edible mushrooms accelerate with the increase of temperature. When the temperature rises to a certain limit and begins to have adverse effects, if the temperature continues to rise, the cell function of edible mushrooms will be damaged, and even cause death.

The temperature range required for the growth of different edible mushrooms varies, and each type of edible mushroom can only grow within its suitable temperature range. Edible mushrooms can be divided into three temperature limits based on their growth rate, namely the lowest growth temperature, the most suitable growth temperature, and the highest growth temperature. Beyond the range of minimum and maximum growth temperatures, the life activities of edible mushrooms will be inhibited, and even die. Therefore, in the production process of edible mushrooms, temperature regulation can be used to promote their growth, inhibit or kill harmful bacteria, and ensure stable and high yield of edible mushrooms.

Secondly, water is an important component of edible mushroom cells, with about 90% of the water present in the mycelium and fresh mushroom bodies. Most of the water required for the growth and development of edible mushrooms comes from the culture medium. The moisture content of the culture medium is an important factor affecting mycelial growth and mushroom emergence, and only when the moisture content is appropriate can fruiting bodies be formed. The moisture content of the culture medium suitable for the growth of edible mushroom hyphae is generally around 60%. The moisture in the culture medium often gradually decreases due to evaporation or mushroom emergence. Therefore, it is necessary to replenish the water required for the growth of edible mushrooms during cultivation. The mycelium growth of most edible mushrooms requires a relative humidity of 65% to 75% in the air; The required relative humidity for the development stage of the fruiting body is 80% to 95%.

Once again, the concentration of oxygen and carbon dioxide is an important environmental factor that affects the growth and development of edible mushrooms. Edible mushrooms absorb oxygen and excrete carbon dioxide through respiration. Therefore, frequent ventilation and exchange of air during the growth process of edible mushrooms is an important cultivation measure. The oxygen content in the atmosphere is about 21%, and the carbon dioxide content is 0.03% (300ppm). Excessive CO2 concentration can affect the respiratory activity of edible mushrooms, and high concentrations of CO2 inhibit the growth of mycelium. The demand for oxygen varies among different types of edible mushrooms, and some mushrooms can tolerate lower oxygen partial pressure. After the formation of edible mushroom fruiting bodies, the vigorous respiration of fruiting bodies also requires a sharp increase in oxygen. At this time, CO2 concentrations above 0.1% have a toxic effect on fruiting bodies. When the young body of Ganoderma lucidum develops in an environment with a CO2 concentration of 0.1%, it generally does not form a cap and the stem branches into a antler like shape. The antler shaped ornamental Ganoderma lucidum was cultivated under these conditions. In order to prevent excessive CO2 accumulation in the environment, timely and appropriate ventilation during the cultivation of edible mushrooms is a key measure to ensure the normal development of fruiting bodies. When conducting forest cultivation, a relatively open area should be selected as the mushroom (ear) field, and weeds and low shrubs in the field should be cut off to facilitate ventilation. When conducting indoor cultivation, the cultivation room should be equipped with sufficient ventilation windows. Proper ventilation can also regulate the relative humidity of the air, reduce the occurrence of pests and miscellaneous fungi, and ensure the high and stable production of edible mushrooms.

Finally, pH value can affect the activity of intracellular enzymes and the speed of enzymatic reactions, which is one of the factors affecting the growth of edible mushrooms. Different types of edible fungi require different substrate acidity and alkalinity for mycelium growth. Most edible fungi prefer acidic environments, with a pH value between 3 and 6.5 for mycelium growth, and an optimal pH value of 5.0 to 5.5. Most edible mushrooms experience growth inhibition when the pH value is above 7.0, and growth stops when it is above 8.0. But there are exceptions, such as grass mushrooms preferring neutral to alkaline environments.

The above is the different requirements of edible mushrooms for temperature, moisture, carbon dioxide, and pH at different stages of growth.