The use of furrowed mushrooms in trenches has proven to significantly simplify the cultivation process—eliminating the need for water sprayers—while also boosting yield and quality. This technique has been widely adopted in regions such as Linyi in Shandong, Nanyang in Henan, and Biyang, among others.
The trench is typically set up in an open field near a water source, making it easy to manage. The standard dimensions are 80–90 cm in width and 30–40 cm in depth, with no restrictions on length. Bamboo or reeds are commonly used to create a three-yang and seven-yin arch structure. Initially, the trench is filled with water, and once the water drains, a natural bacterial layer forms. The plastic bags are then opened, stretched into a cylindrical shape, and placed one by one into the trench. Black plastic film is laid on both sides of the trench, folded over the arch frame (which stands 50–60 cm high in the center), creating a dark, humid environment rich in carbon dioxide—ideal for mushroom growth.
Once the mushroom buds reach about 3 cm in height and show clear differentiation between the cap and stem, daily ventilation is necessary. For 30–60 minutes each day, the area is briefly exposed to low light, proper airflow, and partial light penetration to ensure the mushrooms grow straight, sturdy, and with a uniform color. When the stems exceed 5 cm, the culture is fully sealed to maintain high humidity and carbon dioxide levels, which encourages rapid stem growth. After 6–8 days of closed cultivation, the stems typically reach 18–20 cm in length, with caps measuring 1.2–1.5 cm. After harvesting, the system can be managed for another 10–15 days to produce a second flush of mushrooms.
This method not only improves efficiency but also enhances the overall quality and productivity of the crop, making it a sustainable and practical choice for farmers.
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