The nameko mushroom genus is cold-tolerant, thriving best in conditions of 10-15°C. It can grow at around 5°C, but not vigorously. Growth slows above 20°C, leading to smaller caps, thinner flesh, and slender stems that are prone to opening. The optimal temperature for fruiting is between 15-18°C, so the fruiting room temperature should not fall below 15°C. Practical experience shows that nameko mushroom fruiting bodies grow excellently under conditions with significant natural temperature fluctuations, resulting in robust mushrooms with minimal contamination, high yield, large size, and good quality. It’s important to take advantage of natural temperature variations to promote higher yields of nameko mushroom.
The caps of nameko mushroom mushrooms have a smooth, moist surface and require more water than other mushroom types. Fresh mushrooms contain up to 95.2% water, indicating that moisture is a key factor for high yields of nameko mushroom. Proper water management is essential for increasing production.
Nameko mushroom requires adequate oxygen at all growth stages. During the fruiting phase, the mycelium’s respiration increases significantly, necessitating good ventilation in the growing environment to maintain clean air and prevent carbon dioxide buildup, which can hinder growth and development.
Direct sunlight should be avoided during the fruiting stage of nameko mushroom. Some diffused light is needed to promote mycelial growth and induce fruiting. The growing area should not be too dark; insufficient diffuse light can result in pale mushrooms with long stems and poor quality, ultimately affecting yield. Additionally, if the mushroom blocks are too densely packed, they may not receive enough diffuse light, leading to decreased quality of nameko mushroom.
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