Sarah Brown
Dunking is a technique used in mushroom cultivation to rehydrate cakes and mycelium after a flush of mushrooms has been harvested. The process involves submerging the cakes in water for a period of time, usually between 2 to 24 hours, to replenish the moisture lost during the fruiting phase. This practice can increase the total yield of mushrooms by extending the productive life of the cakes, enabling multiple fruiting cycles from the same substrate. However, it is important to note that dunking may not be suitable for all types of mushrooms, and it is crucial to understand the specific moisture needs of the mushroom species being cultivated. By applying proper dunking techniques, cultivators can ensure their mushrooms have the necessary hydration for continued growth and fruiting.
| Characteristics | Values |
|---|---|
| Purpose of dunking | Replenish moisture lost during the fruiting phase, provide hydration for continued growth and fruiting, and prepare the substrate for subsequent fruiting cycles |
| Dunking technique | Submerge cakes in cold, fresh tap water for 2-24 hours |
| Benefits of dunking | Increases yield, revitalizes mycelial network, reduces contamination, extends the productive life of mushroom substrates, increases number of flushes |
| Additional tips | Dunking and rolling create a microclimate with maximum humidity, beneficial for good flushes; rolling in vermiculite helps lock in moisture |
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What You'll Learn
Dunking replenishes water lost by the cakes
Dunking is a cultivation technique used in mushroom growing to rehydrate substrates and mycelium after a flush of mushrooms has been harvested. The process involves submerging the colonized substrate or mushroom cakes in water for a period, usually between 2 to 24 hours, to replenish moisture lost during the fruiting phase.
Mushrooms are primarily composed of water, typically around 90%. Therefore, it is crucial to ensure they have sufficient hydration for continued growth and fruiting. By dunking the cakes, cultivators can replace the water lost by the cakes, allowing them to produce more fruits. The water content of the substrate tends to deplete much faster than its nutritional value. Thus, by replenishing the water, the substrate can continue to produce fruits for additional flushes.
The dunking process is particularly beneficial for species grown in fruiting cakes or bulk substrates that have undergone a drying period during fruiting. It is a simple yet effective technique to extend the productive life of mushroom substrates, enabling multiple flushes and maximizing yields.
After dunking, it is recommended to roll the cakes in dry vermiculite to ensure an even coating. This acts as a mini casing layer, helping to lock in moisture and increase the water-holding capacity of the cakes. Cultivators can then place the cakes in a fruiting chamber and maintain the desired fruiting conditions.
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Dunking and rolling creates a microclimate
Dunking and rolling is a technique used in mushroom cultivation to rehydrate substrates and mycelium after a flush of mushrooms has been harvested. This technique is especially useful for preparing the substrate for subsequent fruiting cycles. By dunking and rolling mushroom cakes, cultivators can ensure their mushrooms have the necessary hydration for continued growth and fruiting.
Dunking involves submerging the colonized substrate or mushroom cakes in water for a period, usually between 2 to 24 hours. This process replenishes the moisture lost during the fruiting phase and provides the necessary hydration for the mycelium to recover and produce new fruiting bodies. Proper hydration also maintains the substrate's resilience against contaminants by supporting robust mycelial growth.
Rolling the cakes in dry vermiculite after dunking helps lock in the moisture. It acts as a mini casing layer, increasing the water-holding capabilities of the cake. By dunking and rolling all the cakes and packing them close together, a microclimate is created among the cakes where humidity is maximized. This humid microclimate is invaluable for good flushes and can dramatically increase yields.
The dunking and rolling technique is simple yet effective, enabling multiple flushes and maximizing yields. It is a popular method for extending the productive life of mushroom substrates, especially for species grown in fruiting cakes or bulk substrates that have gone through a drying period during fruiting.
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Dunking improves mushroom yields
Dunking is a simple and effective technique used in mushroom cultivation to increase yields. It involves submerging the colonized substrate or mushroom cakes in water for a period, typically between 2 and 12 hours, to rehydrate the mushrooms and prepare them for subsequent fruiting cycles. This technique is especially useful for species grown in fruiting cakes or bulk substrates that have gone through a drying period during fruiting.
Mushrooms are approximately 90% water. During the fruiting phase, mushrooms lose a significant amount of moisture. Dunking replenishes this lost water, providing the necessary hydration for the mushrooms to recover and produce new fruiting bodies. By replacing the water lost by the cakes, dunking allows them to produce more fruits. As a result, cultivators can achieve multiple fruiting cycles from the same substrate, significantly increasing the total yield of mushrooms.
Best practices for dunking
To maximize the benefits of dunking, it is recommended to use clean, cold tap water to minimize the introduction of contaminants. The water temperature should be below 40°F to prevent bacterial bloom. The cakes should be fully submerged for 12-24 hours, using a heavy object to keep them submerged if necessary. After dunking, the cakes can be rolled in dry vermiculite to increase their water-holding capabilities.
Timing of dunking
Dunking is most effective immediately after a flush is harvested and before the initiation of the next fruiting cycle. It is important to understand the moisture needs of the specific mushroom species being cultivated, as dunking may not be suitable for all types of mushrooms.
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Dunking revitalises the mycelial network
Dunking is a simple cultivation technique used in mushroom growing to rehydrate substrates and mycelium after a flush of mushrooms has been harvested. This technique involves submerging the mushroom cakes in water for a period, usually between 2 to 24 hours, to replenish moisture lost during the fruiting phase. The process reinvigorates the mycelium, providing the necessary hydration for it to recover and produce new fruiting bodies.
Mushrooms are primarily composed of water, so it is crucial to replace the water lost by the cakes to allow them to continue producing fruits. By dunking the cakes, cultivators can dramatically increase their yields with minimal effort. The extra water pressure from complete submersion aids in the rehydration process, ensuring that the cakes can absorb as much water as possible.
Dunking is particularly beneficial for species grown in fruiting cakes or bulk substrates that have gone through a drying period during fruiting. It is a popular technique for extending the productive life of mushroom substrates, enabling multiple flushes, and maximising yields. The practice can also help maintain the substrate's resilience against contaminants by promoting robust mycelial growth.
To optimise the dunking process, it is recommended to dunk the cakes in cold, fresh tap water immediately after harvesting a flush and before initiating the next fruiting cycle. The cakes can be submerged in a clean container, such as a bucket or a pan, ensuring they are fully submerged by placing something heavy on top. After dunking, it is essential to roll the cakes in dry vermiculite, which helps lock in the moisture and acts as a mini casing layer.
By understanding and applying proper dunking practices, cultivators can provide their mushrooms with the necessary hydration for continued growth and fruiting, resulting in healthier and more vigorous mushroom crops.
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Dunking reduces contamination
Dunking is a cultivation technique used in mushroom growing to rehydrate substrates and mycelium after a flush of mushrooms has been harvested. The process involves submerging the colonized substrate or mushroom cakes in water for a period, usually between 2 to 12 hours, to replenish moisture lost during the fruiting phase. This technique is especially useful for species grown in fruiting cakes or bulk substrates that have gone through a drying period during fruiting.
Dunking plays a crucial role in reducing contamination in mushroom cakes. Proper hydration helps maintain the substrate's resilience against contaminants by supporting robust mycelial growth. The rehydration process provides the necessary hydration for the mycelium to recover and produce new fruiting bodies. By keeping the substrate adequately hydrated, dunking prevents waterlogging and potential bacterial growth.
Additionally, dunking can be strategically timed to create a dry environment before the process. By not misting for a few days after a flush, the cake dries out, protecting it from moulds during the waiting period as the drier surface is less susceptible to contamination. This natural cycle of drying out and subsequent rehydration through dunking stimulates rapid fruit formation.
To further minimize the introduction of contaminants during dunking, it is recommended to use clean, cool tap water. While it is not necessary to use distilled water, maintaining water temperature below 40ºF helps prevent bacterial bloom. Cultivators can also utilize ice or running water to keep the water cool. However, it is important to note that using a fridge to maintain cool temperatures may introduce contaminants from the fridge environment.
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Frequently asked questions
Dunking is a cultivation technique used in mushroom growing to rehydrate substrates and mycelium after a flush of mushrooms has been harvested.
Dunking is necessary to provide the hydration required for continued growth and fruiting. It also helps to increase the total yield of mushrooms.
Dunking time can vary from 2 to 24 hours.
Use clean, cool tap water to minimise the introduction of contaminants.
Fully submerge the cake in cold, fresh tap water. You can use a clean container, a bucket, or a pan.
