Mushroom Harvesting

Mushroom Harvesting and Care: Observing mushrooms at the right stage for harvesting can be determined by their growth. Newly formed mushrooms can be identified by their button-like appearance, with the caps just starting to emerge. As they grow, the caps will unfurl. Harvesting should be done by gently pulling the mushrooms out, then trimming the base of the stem with a sharp knife or scissors. Mushrooms often have a tender attachment point where the stem meets the substrate, which can be carefully cut. Once harvested, the mushrooms can either be removed from the mycelium block or left attached.

For fresh mushroom preservation, oyster mushrooms have a short shelf life. It's best to use them within a day of harvesting. To store them, place them in a plastic bag, gently mist the bag, and tie it closed with a rubber band to create a humid environment. Alternatively, if you plan to store them in a regular refrigerator or for sale, you can perforate the plastic bag to allow for air circulation, which can extend their shelf life. In the case of Pleurotus ostreatus (oyster mushroom), they can last longer than Pleurotus eryngii (king oyster mushroom), typically staying fresh for 3 - 4 days in the refrigerator. However, extended storage may result in decreased flavor and a more yellowish color.

Current mushroom cultivation trends favor using 1 kg mycelium blocks, which can yield approximately 4 - 6 harvests, with some cases potentially yielding more. Subsequent generations (2nd - 3rd) tend to have more robust and higher yields than the initial generation. On average, a yield of 300 - 350 grams per bag is expected. Mushroom care and harvesting can span about 2 - 3 months or until the mycelium block's nutrients are depleted. Discarded blocks typically show signs of softening and darkening. After removing spent blocks, it's essential to clean the cultivation chamber before introducing new blocks.

A reported method to enhance yield involves fertilizing with a solution of urea and double superphosphate (1 teaspoon per 10 liters of water) alternated with regular watering until the mushrooms have grown approximately 2 inches, after which fertilization should be stopped. This method can contribute to increased mushroom production. Additionally, allowing mycelium blocks to rest after harvesting can promote the growth of new, healthy mycelium, and subsequent watering can lead to increased yields.

For Auricularia auricula-judae (wood ear mushroom), proper care from bag opening to harvest takes about 10 - 15 days. Mature wood ear mushrooms should be harvested promptly by gently detaching them, including the base. Then, trim the substrate from the base using a knife and immediately sun-dry or dehydrate them. Once the bags with the harvested mushrooms have finished producing, a brief pause in watering can help maintain suitable humidity and encourage faster growth of new sprouts. The overall production cycle for Auricularia auricula-judae mushrooms is around 3 months, with an average yield of 300 - 600 grams per 1 kg mycelium block. This yield is significantly higher than when using log cultivation, which usually yields up to three times less.

Cited from Mr. Anan Galaraod  

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