After the mycelium of White Elf Mushroom is covered with fungus bags, it must go through a period of post-ripening cultivation before it can reach physiological maturity. However, some mushroom farmers neglect the management of the post-ripening period of White Elf Mushroom, and create the conditions for fruiting as soon as possible after the mushrooms are full, resulting in the problem that the mushrooms cannot be produced normally.
The physiological maturation process of the post-ripening stage of the mushroom bag is essentially the process of mycelium metabolism and accumulation of nutrients in the bag. If the temperature is too low or too high, it will affect its metabolic rate, thereby prolonging the time of physiological maturity of the bacteria bag, so it is necessary to control the temperature of the bacteria-prone period. When the bag temperature is 20°C-24°C, 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 fungus bag temperature in the physiological maturity stage is 26°C. If the temperature exceeds 26°C, although the physiological maturity stage is shortened, the viability of the mycelium of White Elf Mushroom will decline, and the yield will decrease. When the mushroom bag is firm, the hyphae are dense, and the whole body turns white, the post-ripening period of White Elf Mushroom is over, and then it can enter the mushroom-increasing stage.