How to Manage The Post-ripening Period of Pleurotus Nebrodensis?

How to Manage The Post-ripening Period of Pleurotus Nebrodensis?

After the Pleurotus Nebrodensis mycelium fully colonizes the fungus bag, it requires a post-ripening period to reach physiological maturity before entering the fruiting stage. However, many mushroom farmers overlook the importance of managing this post-ripening phase and, once the bags are fully colonized, rush to create conditions for fruiting. This often leads to abnormal mushrooming.

The post-ripening period is a crucial phase during which the mycelium accumulates nutrients through metabolic processes. If the temperature during this period is too low or too high, it can disrupt the metabolism of the mycelium, extending the time required for physiological maturity. For optimal results, it is important to maintain the correct temperature. When the bag temperature is maintained between 20°C and 24°C, the physiological maturity period typically lasts around 30 days. However, temperatures below 20°C will slow the process, prolonging maturity. On the other hand, temperatures above 26°C can shorten the maturation period but can also reduce the viability of the mycelium, ultimately lowering yield.

The post-ripening phase ends when the fungus bag feels firm, the mycelium is dense and white, and the bag is fully colonized. At this point, the white mushroom has reached physiological maturity, and the mushrooming stage can begin. Proper management of the post-ripening period is essential to ensure healthy mushroom development and maximize yield.