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OfflineShroominSpradl
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casing vs. cake humidity
    #540343 - 02/04/02 11:22 PM (20 years, 11 months ago)

Ok so cakes should be in ~100% humidity and casings in ~85%. But what are the logistics to this? Why would mushrooms fruit at different humidities? Is it because of the substrate? Feel free to PM me about it..


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Invisibleangryshroom
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Re: casing vs. cake humidity [Re: ShroominSpradl]
    #540368 - 02/04/02 11:52 PM (20 years, 11 months ago)

Well...
Casings too need humidity around 100% to initate pinning...which can take several days. Once the pins have become to about pea sized, THEN you lower your humidity to aroujnd 85%


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OfflineShroominSpradl
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Re: casing vs. cake humidity [Re: angryshroom]
    #540474 - 02/05/02 01:57 AM (20 years, 11 months ago)

wait.. are you supposed to lower humidity to 85% after pinning on cakes too?


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OfflineTeRzMaStA
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Registered: 10/08/01
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Re: casing vs. cake humidity [Re: ShroominSpradl]
    #540480 - 02/05/02 02:01 AM (20 years, 11 months ago)

Casings require 95+% RH during the primordia formation and pinning stage, and app 90 during the fruiting stage, cakes require 95+ throughout the lifecycle.



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Anonymous

Re: casing vs. cake humidity [Re: angryshroom]
    #540510 - 02/05/02 02:34 AM (20 years, 11 months ago)

Cakes have no casing to keep them from drying out!!! That is the only reason they need a higher humidity then casings during the MATURATION stage of mushroom developement.

Both need a high humidity to form PINS. But pins require a good evaporation rate to mature. This is why the humidity is lowered after buttons have formed with casings. Ideally, cakes should have there humidity lowered below 100 % also during the Maturation stage, but NOT at the expense of cake moisture content. You can't have them dry up.

The humidity reccomendations are ranges!!! 95+ for pinning, and anything below that for fruiting. Fruits will develope alot faster at 85% humidity then at 90% humidity, but only if casing Moisture content can be maintained.

It is the difference between mushroom moisture content and air moisture content that enables mushroom expansion. It is a concentration gradient, from high to low. As the surface area of the mushroom increases with maturation, this process speeds up.

If you are growing with cakes, cover them with wet vermiculite, and allow the humidity to drop a little during the maturation stage. Don't keep it at 100% at least get it down a little, your mushrooms will get larger, and they will grow faster.


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OfflineAnnoA
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Re: casing vs. cake humidity [Re: ]
    #540529 - 02/05/02 02:59 AM (20 years, 11 months ago)



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