The difference between mushrooms grown outdoors and those grown indoors

The difference between mushrooms grown outdoors and those grown indoors

The environment in which a mushroom grows has a significant effect on it in a very huge manner. Light, substantial CO2, and humidity are the most basic but essential elements required for an environment where mushrooms should grow.

Mushrooms have differences, and they react to the slightest changes in these environmental elements in distinct ways. An example is the famous button mushrooms that require little or no light to bring forth normal-looking fruits.

On the flip, oyster mushrooms need a light intensity at some level to produce fruits, typically. Also, the Blue Oyster mushrooms have a great need for fresh air or adequate ventilation to give rise to large fleshy caps. The Lion's Mane mushrooms do very well with more significant amounts of CO2 on a tangent.

Therefore, mushrooms grown outdoors can look very much distinct from those grown indoors. It is not that easy to simulate the outdoor situation inside an artificial space.

Fresh Air and Co2 Level in a Mushroom Growing Environment

One of the most tedious duties of indoor Oyster mushroom cultivators is maintaining an adequate level of fresh air in the growing space. Many oyster mushrooms grow wild on dead or dying trees. Their nutrition is gotten from within the trees and brings out a network of mycelia.

However, when the mushroom is set to produce fruit, it will navigate through to see an area around the tree with cracked bark or a loose opening. Through this outlet point, a pin will form and develop until it is free enough to very well disperse its spores. The level of CO2 is detected, which proves that the mushroom has come out of the tree or not and can then form a cap, thereby correctly being able to spread its spores.

There can be unprecedented CO2 levels for indoor growing spaces when enough fresh air is not pumped into the room from outside. This can, however, affects the mushroom in that it begins to form long stems and small caps. This is why growers strive to an adequate amount of fresh air into the room.

Maintaining adequate air is a significant issue with this technique. One way to go around this issue is to first set the air level to a required humidity before it is transferred into the grow room—not easy to do at home, though.

CO2 can be sidelined when Blue Oyster Mushrooms are cultivated outdoors. The resulting harvest has fewer wastes and fleshy fruits because a sizeable shelf-like formation is seen with almost a negligent stem.

Some other mushrooms grow under these conditions intentionally. For instance, the king oyster mushroom is often cultivated in environments with high CO2 levels, making the mushroom develop a large, chubby, and long stem with a tiny pale color cap. It is easy to find in the grocery store.

The mushroom cultivated with this technique has a long shelf life and lasting, enabling it to be transported over a long distance like in shipping instances. Interestingly, the King Oyster Mushrooms have some characteristics quite different from other oyster mushrooms. It has a fuller flavor and is meatier.

Light Requirements for Growing Mushrooms

As earlier stated, common button mushrooms do not need light before they grow good fruits. This means that those who grow this kind of mushroom can use stacked shelves to cultivate it. And maybe when light is required, it is just for the workers to see their work. On the flip side, most mushroom plants need a substantial amount of light to germinate and have good-looking fruits.

Like photosynthesis, the color of mushrooms is greatly affected by the intensity of light. Interestingly, some species can develop albino fruits when cultivated in a low-light-level environment.

However, some mushrooms can grow well in the sunlight. An example of this species is the King Stropharia, also known as the sun-loving mushroom. It is a very perfect example of mushrooms that can be grown outdoors, probably in your garden.

The King Stropharia can also be called the Wine Capp because of its red/brown color. This mushroom to produce fruit requires a biologically active layer of casing—this is its unique point. Even though these factors have inhibited the possibility of cultivating it indoors on a commercial scale, it is still recognized as the best choice for a low-maintenance outdoor-grown mushroom as long as the environment can be kept moist.


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