Moisture management: In the production of edible fungi, there has always been a popular saying that "one catty of mushrooms, two catties of water", and the same is true for Agaricus bisporus, which illustrates the importance of moisture to Agaricus bisporus. The water transfer of the overburden layer is a crucial technical link in water management. There are two methods to choose from: one is to use multiple spraying methods. It takes 1~2 days to make the overburden reach the maximum water holding rate. This method has little effect on the hyphae in the overlying soil layer, and is suitable for clayey soil.
       The second is to re-knot the mushroom water. The method is to take the spray method and use enough water at one time. The biggest advantage of this method is the use of heavy water, which can effectively stimulate the rapid transformation of mycelium from vegetative growth to reproductive growth, and adapt to more physical and chemical properties. For good soil covering materials, methods such as space fog should be adopted afterwards to keep the humidity in the shed between 80%-95%.
       Temperature management: The temperature of the mushroom shed at this stage is generally between 11 and 20 ℃, which is in the appropriate range for the growth of Agaricus bisporus fruiting bodies. It can grow normally without any adjustment. However, with the passage of time, for example, after entering November, the temperature drops quickly, so heat preservation measures should be strengthened, mainly by covering the grass thatch with a layer of plastic film, and strengthening ventilation at noon. In this regard, the management of winter-heated greenhouses is relatively simple, while for ordinary inclined greenhouses, it is difficult to maintain the required temperature after entering late November or December.
       In recent years, some producers have adopted fire walls, soil heating, and "little white dragon" methods to achieve good results. As long as the low temperature season is kept above 8 ℃, the growth requirements of its fruit bodies can be met. After the Spring Festival, when the temperature warms up, there is no need to increase the temperature. After April, the temperature should be lowered. In short, keeping (controlling) the temperature within the temperature range of Agaricus bisporus fruiting and low is one of the main tasks of the management of Agaricus bisporus fruiting.
       Ventilation management: In the production of edible fungi, ventilation is a very important management content; because the bisporus mushroom is produced in the same season until the growth of the second tidal mushroom, the temperature is very suitable and there is basically no heat preservation problem. The ventilation holes and inlets and outlets are mostly in an open state. , Therefore, the ventilation management can be adjusted to the temperature. In actual production, the aeration effect in the mushroom shed is directly related to the yield and quality of the cultivation and production. However, most of the mushroom farmers tend to focus on temperature and moisture, and to a large extent ignore the ventilation problem as the main factor.
       In addition to the growth of mycelium and fruiting bodies, the aeration in the mushroom shed is very important in removing or diluting carbon dioxide while taking the excess water out of the shed, especially when the shed is too wet and foggy. This is even more important when it is too heavy. In addition, good ventilation can reduce the occurrence of certain diseases in the shed. In production, the carbon dioxide concentration in the shed is generally required to be around 0.05%, not more than 0.1%. The intuitive feeling is that the "odor of edible fungi" is very small, and there is no obvious strong "fermented taste". However, there should not be excessively strong wind blowing directly on the border surface, otherwise it is easy to cause the overburden or the base material to lose water.
       Light intensity: The biggest feature of Agaricus bisporus is that it can grow normally without light in the fruit body stage, but under weak scattered light conditions, its growth and development will not be hindered. Therefore, the mushroom can be covered tightly during production. Open the corners or vents when operating inside. If conditions permit, turn on the lights to illuminate, and the lights will go out when people go.