How to manage environmental control during the fruiting stage of Sparassis crispa
How to manage environmental control during the fruiting stage of Sparassis crispa
After the primordium is formed, remove the ring cover, open the bag mouth outward, place the mushroom bag on the shelf of the fruiting room, control the temperature at 18~20℃, turn on the ultrasonic humidifier to humidify the space, keep the relative humidity of the space at 90%~95%, and turn on the LED light strip to provide lighting for 8 hours a day.
The lighting time can be set at night, taking advantage of the low electricity price during the off-peak period, and also reducing the energy consumption of the refrigeration system during the day. Scattered light stimulation can induce the formation of fruiting bodies.
When fruiting, ventilation should be appropriately increased, and the carbon dioxide concentration in the fruiting warehouse should be controlled at about 0.2%. Pay attention to the dry and wet changes on the mushroom surface to avoid being too dry or too wet.
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