2021-06-02
Cultivated enoki varieties can be grouped as early or late fruiting, lower- or higher-temperature, and dense fine-stemmed or sparse thick-stemmed types.
Sanming No. 1 strain
This widely grown strain colonizes test tubes in about seven days and bottles or bags in 25–30 days, fruits after just over 30 days and completes a crop in 70–80 days. The article reports 70–100% biological efficiency, uniform pale stems, fruiting at 3–21°C and good stress tolerance. It also cites eight essential amino acids as 44.5% of the total amino acids.
Young-fruiting strains 007 and 008
Caps are pale yellow to yellow-brown; the upper stem is white to pale yellow and the lower stem golden to dark brown with short brown hairs. This robust type colonizes and fruits early with good yield. During pinning it requires only 5–10 lux of diffuse light. Stronger light darkens the mushrooms. Darker enoki strains have smooth caps, crisp stems and a stronger aroma, suiting fresh domestic sales.
White strain F21
A strain from the Jiangshan Microbiology Research Institute in Zhejiang fruits uniformly, with about 200 stems per cluster, 15–23 cm stems and inward-curled caps. Its white form is relatively insensitive to light and remains glossy white under scattered light, suited to canning or salting.
White enoki strains colonize more slowly and tolerate stress and contaminants less well. In bottles or bags, incomplete colonization and low tolerance of CO₂ during fruiting may result in many pins but few mature mushrooms, with twisted stems, deformity or rotting centers under poor ventilation. Later flushes are especially affected, so often only two are harvested. Their white appearance suits processing for export, while the milder flavor can be less popular than dark strains in some domestic markets.
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