Pleurotus tubercolosis mycelium-filled bags cannot be directly cultivated into mushrooms. Unlike regular mushrooms, they require a maturation phase before fruiting occurs. This post-ripening period often becomes a major technical challenge for many mushroom farmers. Depending on the strain and conditions, this stage typically lasts between 30 to 60 days, with some strains taking up to 80 days. Such a long waiting period makes production planning difficult and significantly extends the overall growth cycle.
To address this issue, modern cultivation techniques focus on shortening the maturation phase through controlled environmental adjustments. One effective method involves first raising the temperature to around 30°C to promote full mycelial development. Afterward, the temperature is gradually reduced. A practical approach is to move the bags into cold storage at temperatures between 0°C and 10°C for approximately 15 days. During this time, the mycelium experiences mild stress, which helps trigger its reproductive readiness, thereby accelerating the "fertility" process.
Before placing the bags in cold storage, it's important to check their condition. The bags should appear white, and when tapped, they should sound hollow. The handle should be firm and elastic. Once these signs are observed, the bags can be moved to a plastic greenhouse. There, the temperature should be increased as much as possible, along with humidity, light exposure, and proper ventilation. Within about a week, small yellow fungal spots may appear near the inoculation site. At this point, the temperature should be lowered again to encourage fruiting. This usually happens around mid-November.
Maintaining a greenhouse temperature below 15°C is generally manageable. By ensuring good coverage of the grass layer and increasing ventilation during morning, evening, and night, the temperature can be effectively controlled. Additionally, watering the ground and misting the air will help maintain optimal humidity. Within just 1 to 2 days, when the temperature drops to 10°C or lower, mushroom buds begin to form quickly.
Typically, only 1 to 3 buds appear per fruiting surface. These buds should be monitored closely, and only one should be kept once differentiation begins. With proper care, you can expect to harvest large, uniform, straight, and white mushrooms. This process not only improves yield but also enhances the quality of the final product, making it more appealing for commercial sale.
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