Tour of a Commercial Mushroom Farm, Part 2: Fruiting and Harvest

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Commercial Mushroom Farming Business: Fruiting and Harvesting

Fruiting and harvesting while mushroom farming is an important endeavor

For indoor commercial mushroom farming, the whole cycle with oyster mushrooms typically takes about 6-8 weeks. Fruiting the mushrooms takes a specialized room where temperature, humidity, CO2, and lighting is controlled. Temperature can range between 55 and 75 degrees; different strains and species of mushroom can be grown as the temperature vary or wide temperature fruiting strains can be used.

When developing a mushroom farm, the fruiting room is an important place to dial in. Keeping CO2 ppm below 800 is necessary for mushroom farming. In practical terms this means exchanging all the air in a room every 10-15 minutes. Humidity should be kept between 80-95% during pinning and 70-85% during fruit body development. It can be advantageous to drop the humidity several hours before harvesting to increase storage and quality of mushrooms.

Storage and compost for mushroom farming: Storing the mushrooms should be done in a container which allows airflow. The mushrooms should be allowed to breath and not stacked too high on top of each other. On a commercial mushroom farm immediately after harvest the mushrooms are placed into cold storage at 34-37 degrees. The substrate can be used to fruit an additional time or composted.

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