Compared to direct seeding, cultivating Coprinus comatus in specialized mushroom bags offers several advantages. It allows for easier monitoring of growth conditions, better control over temperature and humidity, a higher germination success rate, and the potential for large-scale, intensive production. The mycelium of Coprinus comatus is highly resilient and resistant to aging, enabling it to remain viable for extended periods. As long as environmental conditions are favorable, a large number of bags can be prepared, and high-quality cultures can be produced, ready for cultivation during suitable seasons. The germination process can be divided into four distinct management phases.

First, the initial germination phase lasts about 3 to 5 days. During this time, maintaining an optimal temperature is crucial to support rapid growth. The inoculated material is sensitive to damage and dehydration, especially if exposed to high temperatures above 40°C, which can cause burning, or low temperatures that slow down development. A typical temperature range for raw material cultivation is around 20°C. After 3 to 4 days, the mycelium should begin to grow uniformly and densely, marking the start of germination. Management during this stage involves shading and insulation. The substrate may develop mucilage or discoloration, so careful mixing, processing, and disinfection of the materials are essential to prevent contamination.

The second phase, known as the colonization expansion period, typically lasts around 10 days. Once the mycelium has germinated, it grows rapidly, colonizing the substrate and outcompeting other microorganisms. During this time, the mycelium becomes more active metabolically, producing carbon dioxide and requiring more oxygen. Proper ventilation and cooling are key during this stage. About 5 to 7 days after inoculation, the bags should be turned, and the covering should be removed to check for contamination and address any issues promptly. Ventilation is most effective when there's no wind and the air is calm, or during sunny weather. However, if the temperature inside the bag is not too high, these steps can be skipped to avoid unnecessary exposure. The internal temperature of the culture medium is usually 3–5°C higher than the ambient temperature, so the surface of the bag should not exceed 25°C. A comfortable temperature of around 20°C, where the hand feels cool, is ideal—too hot can lead to burning and damage to the mycelium.

The third phase, referred to as the safe growth period, is also called the hyphal elongation phase. At this stage, the mycelium covers the entire surface of the substrate and continues to spread throughout the material until it is fully colonized. If the temperature is too high, the mycelium may grow quickly but become weak. To achieve thick and strong mycelium, proper ventilation and cooling are necessary. After 5 to 20 days, the culture will enter a heat-dissipation phase. The mycelium is very active, requiring more oxygen, making ventilation critical. A healthy mycelium appears white, dense, and evenly stretched forward. In contrast, thin or weak mycelium may produce mushrooms, but with lower yields.

The final phase is the maturation period, also known as the hyphal reeling stage. When the culture is fully colonized, the hyphae continue to grow and thicken, appearing whiter and denser. Especially if the temperature during the previous phase was high and the hyphae became weak, continued growth is needed to ensure timely maturation. This phase usually lasts 4 to 5 days. At the end of this period, the mycelium stops growing and begins to form primordia, marking the transition from mycelium to fruiting bodies. Key management practices during this time include: (1) increasing light exposure by removing shade, using light to suppress mycelial growth and encourage knot formation; (2) raising humidity to over 85% relative humidity; and (3) lowering the temperature and increasing the temperature difference between day and night. Meeting these three conditions ensures a shorter maturation period and earlier fruiting, while failure to do so can delay the process and reduce overall yield.

Imported bio-based Plasticizer

Plasticizer is widely used in industrial production of polymer materials, also known as plasticizer. Any substance added to a polymer material that increases the plasticity of the polymer is called a plasticizer. Plasticizer can improve the performance of polymer materials, reduce production costs and increase production benefits. [1] is a kind of important additives, chemical products as additives commonly used in plastics, concrete, mortar, the material such as cement, gypsum, cosmetic and detergent, especially in PVC plastic products, in order to increase the plasticity of the plastic and improve the strength of the plastic, you need to add phthalic acid ester, sometimes its content can be up to 50% of the products. Weakened the effect of plasticizer mainly resin molecular valence bond between time, increase the mobility of the resin molecular bonds, reducing resin molecular crystalline, increase the plasticity resin molecules, enhanced the flexibility, easy to machining, can legally used for industrial purposes, widely exists in food packaging, cosmetics, medical equipment, water and environment. Such as plastic wrap, food packaging, toys and so on.

Imported Bio-Based Plasticizer,Bio-Based Dammar Plasticizer,Bio-Based Pvc Additives,Fatty Alcohol Plasticizers

Xingbang High Molecular Materials Co., Ltd. , https://www.chemicaladditive.com