Edible fungi generally like warm and humid climate conditions. Each edible fungus has its requirements and adaptation levels for non-biological factors (temperature, humidity).

(1) Temperature

The growth and reproduction of edible fungi are carried out at a certain temperature. The temperature is suitable and its life activities are vigorous. Above or below the optimum temperature, the vitality decreases or slows down.

Using a thermometer, according to the optimum temperature required for edible fungus mycelium, they can be divided into three categories:

Low-temperature type: The optimum temperature is 24℃～28℃, such as Pleurotus ostreatus, Pleurotus ostreatus and Song mushroom, the highest temperature is 30℃.

Moderate temperature type: the optimum temperature is 24℃～30℃, the highest temperature is 32℃～34℃. Such as shiitake mushrooms, mushrooms, white fungus, black fungus.

High temperature type: the optimum temperature is 28℃～34℃, the highest temperature is 36℃. Such as straw mushrooms and poria.

According to the relationship between fruit body differentiation (primordium begins to appear) and temperature, edible fungi can be divided into two types:

1. Low temperature type. The highest temperature does not exceed 24°C, and the most suitable temperature is below 20°C, such as shiitake mushrooms, simple mushrooms, mushrooms, and Pleurotus ostreatus.

2. Moderate temperature type. The highest temperature can be above 30℃, and the most suitable is above 24℃, such as straw mushrooms, phoenix mushrooms, and abalone mushrooms.

Generally speaking, the optimum temperature for fruit body development is lower than the optimum temperature for mycelium growth. According to the relationship between temperature changes and the growth and development of fruit bodies, edible fungi can be divided into: ① Constant temperature firmness, that is, keeping a certain constant temperature can form fruit bodies. Such as simple mushrooms, mushrooms, hericium, black fungus, straw mushrooms. ②Variable temperature firmness, that is, the fruiting body is formed only when the temperature changes; it is not easy to form the fruiting body at constant temperature. Such as shiitake mushrooms, oyster mushrooms (see Table 1).

The temperature requirements of various edible fungi (Table 1)

Edible fungus fruit body

Range (℃) Most suitable (℃) Range (℃) Most suitable (℃)

Agaricus bisporus 3～34 24～25 8～18 or 6～24 12～16 or 10～17

Shiitake 15～34 22～26 0～25 or general 8～18 Low temperature type 5～15 Medium 10～20 High 15～25

Straw mushroom 4～38 28～36 22～32 28～32

Pleurotus ostreatus 22～28 or 15～30 24～27 5～19 Differentiation 14～16 fastest 5～17

Sake mushroom 10～32 23～27 or 22～28 0～20 Very early type 8～20 Early birth 8～18 Late birth 5～15

Pleurotus ostreatus 10～35 10～25 10～34 10～20

Windtail Mushroom 10～35 23～28 20～30 25

Pleurotus eryngii 18～28 23～23

Tremella 8～30 25～28 18～29 22～25

Black fungus 20～36 22～32 2～36 20～24 10～25

Poria 12～37 30 15～28 25

Hericium erinaceus 12～33 s 21～24 12～24 15～22

Pleurotus ostreatus 20～33 27 23～33 25～28

Since the fruit body contains more protein, sugar and other organic compounds than the mycelium, the water content is particularly large, and it is very susceptible to infection by pathogenic bacteria. Therefore, during the cultivation process, the temperature of the fruit body should be controlled at a slightly lower side.

(2) Moisture and humidity

Because edible fungi are wet-loving organisms, whether it is spore germination, mycelial growth, fruit body formation requires a certain amount of water and relative air humidity. Without water, there is no life. Edible fungi need water in each growth and development stage, and their fruit bodies need more water when they develop. The water mainly comes from the culture material, and the fruit body can be formed only when the water content of the substrate is sufficient.

The water of the culture medium is often lost due to evaporation or harvesting, so water is usually sprayed according to the situation. The moisture content algorithm is to calculate the percentage of moisture in the wet material. Generally, the water content of the culture material suitable for the growth of edible fungi is about 60%.

Now the growth of several edible fungi from mycelium to the formation of entities, the list of requirements for humidity in the culture medium and in the air (Table 2), can be monitored by a thermometer and hygrometer for long-term monitoring.

Table 2 The requirements of various edible fungi on the moisture and air humidity for cultivation

Types of edible fungi Moisture of culture medium (%) Air humidity (%)

Agaricus bisporus 60～68 88～90

Shiitake 60～70 (sawdust) 38～42 (segment wood) 80～87

Straw mushroom 60～70 80～90

Simple mushroom 60～65 75～90

Pleurotus ostreatus 60～70 80～90

Windtail Mushroom 70 75～80

Tremella 60 85～95

Black fungus 60～70 85～90

Hair fungus 65～75 85～95

Hericium 70 80～95