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Mushrooms have a long fruiting period. Due to sufficient nutrient within the bacterium, the temperature is low, the fruit body grows slowly, the fruit body grows thick, the meat is thick, the stalk is short, and the texture is dense. In the later period, the nutrient consumption of the bacterium is more, and the temperature is higher. The growth rate of fruiting bodies is fast, the body of the mushroom body is small, the meat is thin, the shank is long, the texture is loose, and the commodity value and the amount of mushrooms are significantly reduced. Practice has proved that using the method of reducing the water content of the bacteria and the environmental humidity can make the fruit body mature in a more unfavorable environment, which can improve the quality of the latter mushroom. Specific practices: 1. Shorten the replenishment soaking time, so that the water content of the bacteria block is about 70% (reduced by 10% compared with the conventional), remove it and drain it, and then perform filming management. 2. In the mass production of mushroom buds, when the mushroom cover diameter is about 1.5 cm, the film is peeled off to make it grow and develop in a natural humidity environment, and it is not sprayed on rainy days. In sunny days, the heavy water is sprayed every day from 5 to 6 o'clock. Picking when ripe at seven or eight. The reason for this is mainly due to the fact that in the environment with low moisture content and high temperature and low humidity, the transport of nutrients within the fruit bodies is slowed down, and the sub-embodies reflect the extension of buds to harvest time, which is conducive to the accumulation of nutrients in the fruiting bodies. Mushroom quality is better.