How to Manage The Post-ripening Period of Pleurotus Nebrodensis?
After the Pleurotus Nebrodensis mycelium grows in the fungus bag, it must undergo a period of post-ripening culture before it can reach physiological maturity. However, some mushroom farmers ignore the management of the post-ripening period of white mushrooms and create conditions for mushrooming as soon as possible after the mushrooms are full of bacteria, causing the problem of normal mushrooming.
The essence of the physiological maturation process of the fungus bag in the post-ripening period is the process of metabolic accumulation of nutrients by the hyphae in the bag. If the temperature is too low or too high, it will affect its metabolism speed, thereby prolonging the physiological maturity time of the bacterial bag. Therefore, the temperature during the germination period must be controlled. When the bag temperature is 20℃-24℃, the physiological maturity period is about 30 days. If the temperature is below 20°C, the lower the temperature, the longer the physiological maturation time will be. The upper limit of the bacterial bag temperature during physiological maturity is 26°C. Although the physiological maturity period is shortened when the temperature exceeds 26°C, the viability of white mushroom mycelium declines and the yield decreases. When the fungus bag is firm, the hyphae are dense, and the whole body is white, the post-ripening period of white mushrooms is over, and then the mushroom growth stage can be entered.