The biological characteristics and high-yield cultivation of big fat mushroom

Mushroom, scientifically known as *Agaricus bisporus* (formerly *Agaricus bitorguis*), is also commonly referred to as the double-ringed mushroom or big fat mushroom. This high-temperature fungus thrives on grasslands and has been successfully domesticated in recent years. Compared to the common white button mushroom (*Agaricus bisporus*), it exhibits greater adaptability and stronger resistance to environmental stress. It is more heat-resistant, drought-tolerant, and capable of withstanding higher levels of carbon dioxide. Additionally, it does not produce bacteria or release yellow water, making it a more desirable option for cultivation. According to reports, foreign farms can yield 410 to 650 kg of fresh mushrooms per ton of substrate, while domestic farms typically produce between 310 to 350 kg per ton. **1. Morphological Characteristics** The cap of the big fat mushroom ranges from 6 to 20 cm in diameter, initially hemispherical but flattening or slightly concave as it matures. The cap is white when young, turning dark yellow over time, and has no scales. The gills are white at first, gradually turning pink and then dark brown. They are dense, narrow, and free-standing, varying in length. The stem is short, firm, and nearly cylindrical, with a double ring that is white and membranous, located near the middle of the stalk. Spores are dark brown, broadly elliptical to subglobose, and smooth in texture. **2. Growing Conditions** **2.1 Nutrition** This mushroom primarily utilizes cellulose, hemicellulose, and lignin from materials such as wheat straw, rice straw, and sawdust as its main carbon source. It also relies on nitrogen sources like bran or rice bran, along with minerals and vitamins present in the culture medium. **2.2 Temperature** It is classified as a high-temperature fungus, with optimal mycelial growth occurring at 25–30°C. Fruit body formation occurs efficiently at 23–25°C, which is relatively higher than many other mushroom species. **2.3 Moisture Content** The ideal moisture content of the substrate is around 65%. During the growing phase, the air humidity should be maintained at 65–75%, while during the primordium and fruiting stages, it should be increased to 85–95% to support development. **2.4 Oxygen Requirements** During the early stage of mycelial growth, oxygen demand is low. However, as the mycelium expands, proper ventilation becomes essential. During the formation of primordia and fruiting bodies, enhanced air circulation is necessary to supply sufficient oxygen and remove excess carbon dioxide. **2.5 Light Requirements** The mushroom does not require direct light during the mycelial growth phase. Shading is recommended to avoid excessive exposure. However, during the primordium differentiation and fruiting stages, scattered light of 100–500 Lx is beneficial for development. **2.6 pH Level** The culture medium should be slightly acidic, with an optimal pH range of 5.5–6. The soil pH should also be adjusted to 5.7–6 for best results. **3. Cultivation Techniques** Big fat mushrooms can be cultivated using either raw material beds or fermented substrates. Here are the detailed steps: **3.1 Production Season** The mother culture is usually prepared from late January to February, while the original strain is produced in early March. The cultivated strain is made from mid-May to mid-June. In North China, planting is typically scheduled for mid-July to mid-August, with the first harvest occurring around September 10th, followed by a second batch around September 20th and a third in early October. After October 10th, lower temperatures reduce fruiting significantly. Under natural conditions, three batches of mushrooms are generally harvested. **3.2 Raw Material Bed Cultivation** A mixture of 95% sun-dried cottonseed husks, 2% gypsum powder, 0.1% chlorothalonil, 2% calcium carbonate, and 2% sugar with 0.1% potassium dihydrogen phosphate dissolved in water is used. The moisture content should be 65%, and the pH should be adjusted to 7.5. The substrate is spread in layers, with each layer 5–7 cm thick, followed by inoculation. After covering the material with a thin layer, it is sealed with plastic and newspaper to maintain moisture. Mycelium germination occurs at 18–28°C. Once the mycelium covers two-thirds of the bed, a layer of coal particles (2–3 cm thick) is added, and regular management, including watering and ventilation, begins. **3.3 Fermented Substrate Cultivation** A mix of 40% fresh wheat straw, 57% cattle and sheep manure, 1% gypsum, 1% superphosphate, and 1% urea is fermented using standard composting techniques. After fermentation, the material is cooled to below 30°C and spread in 20 cm layers. Small blocks of mycelium are then added, and the surface is covered with a thin film. When the mycelium fully colonizes the substrate, soil is added to cover it. **3.4 Fruiting and Harvesting** Fruiting begins around 15 days after the start of fruiting management. Ventilation should be reduced, and watering increased in the days leading up to fruiting. Once the mushrooms appear, a heavy spray is applied to maintain humidity at 75–85%. The first flush of mushrooms appears about 22 days after soil covering, with subsequent flushes every 12–15 days. Unlike *Agaricus bisporus*, which has a longer fruiting period, the big fat mushroom has a shorter effective fruiting window of about 30 days. The first two flushes yield similar amounts to the traditional strain. Timely harvesting is crucial, as delayed picking leads to rapid opening of the caps, discoloration of the gills, and a decline in quality. Mushrooms should be harvested when the cap diameter is 2.5–3 cm for the best quality.

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