{"id":4907,"date":"2025-11-15T17:19:53","date_gmt":"2025-11-15T15:19:53","guid":{"rendered":"https:\/\/growshroom.hu\/?page_id=4907"},"modified":"2026-03-16T11:23:55","modified_gmt":"2026-03-16T09:23:55","slug":"termoblokk-utmutato","status":"publish","type":"page","link":"https:\/\/growshroom.hu\/en\/termoblokk-utmutato","title":{"rendered":"Production block guide"},"content":{"rendered":"
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Production block guide<\/h1>\n\n

If you would like to take your home mushroom growing to the next level, you have the opportunity with our normal and XL growing blocks!<\/p>\n\n

This guide will help you get the most out of your block.<\/p>\n

Learn in detail about the environmental factors affecting mushroom cultivation, or jump straight to recommendations by variety.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Environmental factors<\/strong><\/h2>\n\n

For most fungal species, all that is needed to initiate fruiting body formation is a change in the environment.
Fresh air, humidity, light and temperature are the factors that trigger the growth of fruiting bodies from a fully colonized substrate.<\/p>\n\n

Fresh air<\/strong><\/h3>\n\n

Like humans, mushroom mycelium exhales carbon dioxide and takes in oxygen. If it doesn't get enough oxygen, it suffocates.<\/p>\n\n

During colonization, the CO\u2082 concentration around the mycelium is very high, and as the mycelium reaches the surface of the substrate, it senses a sudden drop in CO\u2082.
This signals to him that it is time to develop mushrooms.<\/p>\n\n

It is therefore essential that there is enough fresh air in the growing environment so that the mycelium can sense higher oxygen and lower CO\u2082 levels, which triggers fruiting body formation.<\/p>\n\n

Humidity<\/strong><\/h3>\n\n

The fruiting bodies of mushrooms are largely made up of water, so the mycelium waits for rain or humid weather before producing mushrooms.
Therefore, a substrate with adequate moisture content and a humid environment are essential for good quality and high-yield crops.<\/p>\n\n

Even a short dry period can cause mushrooms to \u201eabort,\u201d meaning they stop growing and dry up.<\/strong><\/p>\n\n

The development of fruiting bodies generally requires less humidity than the formation of primordia (also known as pins or baby mushrooms). Once the primordia have appeared, it is worth reducing the humidity by 5\u201310%.<\/strong><\/p>\n\n

Light<\/strong><\/h3>\n\n

Fungi do not use light as an energy source like plants, but they do need some light to grow properly.<\/p>\n\n

The mycelium uses light to sense that it has reached the surface of the substrate and that the environment is suitable for mushroom growth \u2014 just as falling CO\u2082 levels signal the time for fruiting bodies to form.<\/p>\n\n

Many people believe that mushrooms grow well in the dark.
In fact, in complete darkness, they may never even start to grow, and if they do, the mushrooms will be elongated, misshapen, and dull in color.<\/p>\n\n

Mushrooms often grow in darker places because those places are more humid, not because they don't need light.<\/p>\n\n

Natural light from a nearby window is usually sufficient, but it is important that direct sunlight does not reach the block, as it will dry out very quickly.<\/p>\n\n

If necessary, artificial light (LED) can also be used. In this case, it is worth using a timer to provide 12 hours of lighting per day.<\/p>\n\n

Temperature<\/strong><\/h3>\n\n

Under natural conditions, many mushrooms begin to produce in response to the change of season: the cold signals to them that the end of the season is approaching and they need to produce soon.<\/p>\n\n

Therefore, most species grow better at slightly cooler temperatures, although this may vary from species to species.<\/p>\n\n

When growing indoors, the ambient temperature is a very important factor.<\/p>\n\n

The growth range of most mushrooms is between 15\u201327 \u00b0C, with a few exceptions.<\/p>\n\n

It is worth choosing a species whose growing temperature is close to what you can provide at home.<\/p>\n\n

Interactions of environmental factors<\/strong><\/h3>\n\n

Environmental factors are interconnected, so it's always worth thinking systematically. If you change one parameter, you usually affect at least one other.<\/p>\n\n

At higher temperatures<\/strong> The fungi's metabolism speeds up, which leads to more CO\u2082 production. This requires more air exchange, which in turn reduces humidity - so humidity must be constantly monitored and replaced if necessary.<\/p>\n

At lower temperatures<\/strong> Growth is slower, less CO\u2082 is produced, so less ventilation is required. However, colder air can hold less moisture, so it is important to monitor humidity, rather than automatically intervene.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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S\u00fcngomba –
<\/strong>Hericium erinaceus<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Level<\/div>\n
beginner<\/div>\n <\/div>\n
\n
Placement<\/div>\n
kitchen counter, grow tent<\/div>\n <\/div>\n
\n
Time<\/div>\n
1-2 weeks until first harvest<\/div>\n <\/div>\n
\n
Temperature<\/div>\n
13-21\u00b0C<\/div>\n <\/div>\n
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Humidity<\/div>\n
primordia 90-95% fruiting body 80-90%<\/div>\n <\/div>\n
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CO\u2082<\/div>\n
primordia 500-700ppm fruiting body <1,000 ppm<\/div>\n <\/div><\/div>\n<\/div>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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How to start the crop?<\/strong><\/h3>\n

<\/p>\n

Cut a small hole in the top of the bag and try to squeeze as much air out of the bag as possible. Then fold the excess plastic tightly back and tape it down or tuck it under the block. This will help prevent the crop from starting inside the bag.<\/p>\n

Ezut\u00e1n v\u00e1gj egy kicsi, 1-2 cm (XL term\u0151blokk eset\u00e9n 5cm) hossz\u00fa vagy X alak\u00fa ny\u00edl\u00e1st a zacsk\u00f3 egyik oldals\u00f3 fel\u00fclet\u00e9re. Ez az oldalir\u00e1ny\u00fa termeszt\u00e9s \u00f6szt\u00f6nzi a hosszabb, lel\u00f3g\u00f3 „t\u00fcsk\u00e9ket”.<\/p>\n

Spray the cut surface liberally with tap water from a spray bottle 3-5 times a day. The moisture is ideal when the surface of the plastic bag is covered with a fine mist and small water droplets, but the water is not dripping or stagnant.<\/p>\n

Place it in a well-ventilated, bright place, but away from direct sunlight and heating elements.<\/p>\n

<\/p>\n

Breed-specific considerations<\/strong><\/h3>\n

<\/p>\n

When spraying, try to moisten the immediate surroundings rather than directly the crop.<\/p>\n

It often takes on a pinkish hue as it grows. It turns yellow in low humidity.<\/p>\n

At too high CO\u2082 levels, it produces branched, coral-like fruit.<\/p>\n

<\/p>\n

Harvest<\/strong><\/h3>\n

<\/p>\n

It is best to harvest when the \u201espikes\u201d are well developed, but still flexible and bright white. Ideally, the spikes are about 1\u20132 cm long, the mushroom is firm and not starting to turn yellow.<\/p>\n

If you leave it too long, the spines will elongate, the color will turn creamy-yellow, the texture will become looser, and the flavor will lose its freshness.<\/p>\n

<\/p>\n

Flavor<\/strong><\/h3>\n

<\/p>\n

Slightly sweet, many compare it to lobster or crab. Its flesh is fibrous yet juicy, making it particularly good when pan-fried. It is best when freshly picked \u2014 the longer it sits, the less intense its \u201eseafood\u201d character will be.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sz\u00fcrke laskagomba –
<\/em><\/strong>Oyster mushroom<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n
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\n
Level<\/div>\n
beginner<\/div>\n <\/div>\n
\n
Placement<\/div>\n
kitchen counter, grow tent<\/div>\n <\/div>\n
\n
Time<\/div>\n
1-2 weeks until first harvest<\/div>\n <\/div>\n
\n
Temperature<\/div>\n
15-23\u00b0C<\/div>\n <\/div>\n
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Humidity<\/div>\n
primordia 95-100% fruiting body 85-95%<\/div>\n <\/div>\n
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CO\u2082<\/div>\n
<1,000 ppm<\/div>\n <\/div><\/div>\n<\/div>\n<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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How to start the crop?<\/strong><\/h3>\n

<\/p>\n

Cut a small hole in the top of the bag and try to squeeze as much air out of the bag as possible. Then fold the excess plastic tightly back and tape it down or tuck it under the block. This will help prevent the crop from starting inside the bag.<\/p>\n

Then cut a long diagonal cut or a large X-shaped opening across the entire top surface.
Lateral cultivation is also possible (in this case, the cut area does not face upwards, but sideways).<\/p>\n

Spray the cut surface liberally with tap water from a spray bottle 3-5 times a day. The moisture is ideal when the surface of the plastic bag is covered with a fine mist and small water droplets, but the water is not dripping or stagnant.<\/p>\n

<\/p>\n

Breed-specific considerations<\/strong><\/h3>\n

<\/p>\n

Cooler temperatures and more light result in a more intense bluish color.<\/p>\n

Oyster mushrooms have an exceptionally high need for fresh air, which is why they often grow better on the kitchen counter than in a closed space with insufficient active air exchange, such as a grow tent.
It tends to develop long stems and small caps if CO\u2082 levels are too high.<\/p>\n

<\/p>\n

Harvest<\/strong><\/h3>\n

<\/p>\n

It is best to pick when the edges of the caps are still slightly curved downwards.
This way, it will release fewer spores and its shelf life will be longer.<\/p>\n

<\/p>\n

Flavor<\/strong><\/h3>\n

<\/p>\n

It has a pleasant aroma. Its taste is soft, slightly nutty.
Its stem is less soft than that of other oysters.
It is very meaty and makes a good substitute for mushrooms in most recipes.<\/p>\n

<\/p>\n

Oyster mushrooms can have a slightly slimy texture if they are not cooked enough.
It is recommended to fry until the released juice has completely evaporated and the mushrooms begin to brown.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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R\u00f3zsasz\u00edn laskagomba –
<\/strong>Pleurotus djamor<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Level<\/div>\n
beginner<\/div>\n <\/div>\n
\n
Placement<\/div>\n
kitchen counter, grow tent<\/div>\n <\/div>\n
\n
Time<\/div>\n
1-2 weeks until first harvest<\/div>\n <\/div>\n
\n
Temperature<\/div>\n
23-30\u00b0C<\/div>\n <\/div>\n
\n
Humidity<\/div>\n
primordia 95-100% fruiting body 85-95%<\/div>\n <\/div>\n
\n
CO\u2082<\/div>\n
500-1,000 ppm<\/div>\n <\/div><\/div>\n<\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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How to start the crop?<\/strong><\/h3>\n

<\/p>\n

Cut a small hole in the top of the bag and try to squeeze as much air out of the bag as possible. Then fold the excess plastic tightly back and tape it down or tuck it under the block. This will help prevent the crop from starting inside the bag.<\/p>\n

Then cut a long diagonal cut or a large X-shaped opening across the entire top surface.
Lateral cultivation is also possible (in this case, the cut area does not face upwards, but sideways).<\/p>\n

Spray the cut surface liberally with tap water from a spray bottle 3-5 times a day. The moisture is ideal when the surface of the plastic bag is covered with a fine mist and small water droplets, but the water is not dripping or stagnant.<\/p>\n

<\/p>\n

Breed-specific considerations<\/strong><\/h3>\n

<\/p>\n

More light will cause more intensely colored caps to develop.
In rare cases, a pink oyster mushroom block may produce mushrooms with little or no pigment, even under suitable lighting conditions.<\/p>\n

Oyster mushrooms have an exceptionally high need for fresh air, which is why they often grow better on the kitchen counter than in a closed space with insufficient active air exchange, such as a grow tent.
It tends to develop long stems and small caps if CO\u2082 levels are too high.<\/p>\n

<\/p>\n

Harvest<\/strong><\/h3>\n

<\/p>\n

It is best to pick them when the edges of the caps are still slightly curved downwards, so they release fewer spores.
It has a short shelf life and deteriorates quickly.<\/p>\n

<\/p>\n

Flavor<\/strong><\/h3>\n

<\/p>\n

It has a characteristic smell. The meaty taste and texture are more pronounced than in other oyster mushrooms.
When fried until crispy, it is a very good bacon substitute.<\/p>\n

Oyster mushrooms can have a slightly slimy texture if they are not cooked enough.
It is recommended to fry until the released juice has completely evaporated and the mushrooms begin to brown.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Golden yellow mushroom –
<\/em><\/strong>Pleurotus citrinopileatus<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Level<\/div>\n
beginner<\/div>\n <\/div>\n
\n
Placement<\/div>\n
kitchen counter, grow tent<\/div>\n <\/div>\n
\n
Time<\/div>\n
1.5-2 weeks until the first harvest<\/div>\n <\/div>\n
\n
Temperature<\/div>\n
20-28\u00b0C<\/div>\n <\/div>\n
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Humidity<\/div>\n
primordia 98-100% fruiting body 88-95%<\/div>\n <\/div>\n
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CO\u2082<\/div>\n
<1,000 ppm<\/div>\n <\/div><\/div>\n<\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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How to start the crop?<\/strong><\/h3>\n

<\/p>\n

Cut a small hole in the top of the bag and try to squeeze as much air out of the bag as possible. Then fold the excess plastic tightly back and tape it down or tuck it under the block. This will help prevent the crop from starting inside the bag.<\/p>\n

Then cut a long diagonal cut or a large X-shaped opening across the entire top surface.
Lateral cultivation is also possible (in this case, the cut area does not face upwards, but sideways).<\/p>\n

Spray the cut surface liberally with tap water from a spray bottle 3-5 times a day. The moisture is ideal when the surface of the plastic bag is covered with a fine mist and small water droplets, but the water is not dripping or stagnant.<\/p>\n

<\/p>\n

Breed-specific considerations<\/strong><\/h3>\n

<\/p>\n

It starts slowly, first forming nodules, from which the primordia will develop. This phase can take 5-7 days, but then it develops rapidly.
<\/strong>More light results in a more intense yellow color.<\/p>\n

Oyster mushrooms have an exceptionally high need for fresh air, which is why they often grow better on the kitchen counter than in a closed space with insufficient active air exchange, such as a grow tent.
It tends to develop long stems and small caps if CO\u2082 levels are too high.<\/p>\n

<\/p>\n

Harvest<\/strong><\/h3>\n

<\/p>\n

It is best to pick when the edges of the caps are still slightly curved downwards.
This way, it releases fewer spores.
Fragile, difficult to store.<\/p>\n

<\/p>\n

Flavor<\/strong><\/h3>\n

<\/p>\n

Its taste is mild, slightly sweet, reminiscent of cashews.<\/p>\n

<\/p>\n

Oyster mushrooms can have a slightly slimy texture if they are not cooked enough.
It is recommended to fry until the released juice has completely evaporated and the mushrooms begin to brown.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u00d6rd\u00f6gszek\u00e9r laskagomba –
<\/strong>Pleurotus eryngii<\/em><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Level<\/div>\n
progressive<\/div>\n <\/div>\n
\n
Placement<\/div>\n
kitchen counter (limited), grow tent ideal<\/div>\n <\/div>\n
\n
Time<\/div>\n
2-3 weeks until first harvest<\/div>\n <\/div>\n
\n
Temperature<\/div>\n
10-18\u00b0C<\/div>\n <\/div>\n
\n
Humidity<\/div>\n
primordia 95-100% fruiting body 85-95%<\/div>\n <\/div>\n
\n
CO\u2082<\/div>\n
primordia in sac fruiting body <2,000 ppm<\/div>\n <\/div><\/div>\n<\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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How to start the crop?<\/strong><\/h3>\n

<\/p>\n

Place the block in a cool (ideally 10\u201318\u00b0C), bright place, but protected from direct sunlight, away from drafts and radiators. It is important that the temperature does not exceed 20 \u00b0C during the entire growing period, because at higher temperatures the king oyster mushroom will grow weaker or in a distorted form.<\/strong><\/p>\n

Gently massage the top of the block through the bag \u2013 this will be the growing surface. If you see any thickened white areas or tiny baby mushrooms, carefully remove them.<\/p>\n

Then cut a small opening, about 1 cm, at the very top of the bag and leave the block untouched for 5-7 days. This will help the mycelium sense the change in environment and initiate fruiting.<\/p>\n

When the baby mushrooms reach 1\u20132 cm in height, cut off the top of the bag, leaving a 5\u20138 cm edge (\u201ecollar\u201d) around the block. This provides a protected microclimate and helps to grow thick, beautiful mushrooms with thick stems.<\/p>\n

Spray the air around the block 2-3 times a day, but do not soak the block itself.<\/p>\n

<\/p>\n

Breed-specific considerations<\/strong><\/h3>\n

<\/p>\n

The king oyster mushroom is a slow-growing species. Too much carbon dioxide can cause the cap to deform, and too much humidity can cause the fruiting body to become stained. Good ventilation and moderate humidity are key.<\/p>\n

<\/p>\n

Harvest<\/strong><\/h3>\n

<\/p>\n

Pick the king oyster mushroom when the cap is still relatively small, the stem is thick, firm, and the edge of the cap has not yet started to curl outward.<\/p>\n

This gives the best texture and flavor.<\/p>\n

<\/p>\n

Flavor<\/strong><\/h3>\n

<\/p>\n

Its flavor is slightly nutty and umami, and its texture is extremely meaty and dense, which is why it is often used as a meat substitute.<\/p>\n

<\/p>\n

Oyster mushrooms can have a slightly slimy texture if they are not cooked enough.
It is recommended to fry until the released juice has completely evaporated and the mushrooms begin to brown.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Term\u0151blokk \u00fatmutat\u00f3 Ha magasabb szintre emeln\u00e9d az otthoni gombatermeszt\u00e9st, norm\u00e1l \u00e9s XL term\u0151blokkjainkkal lehet\u0151s\u00e9ged van r\u00e1! Ez az \u00fatmutat\u00f3 seg\u00edt a legt\u00f6bbet kihozni a blokkodb\u00f3l. Ismerkedj meg r\u00e9szletesen a gombatermeszt\u00e9st befoly\u00e1sol\u00f3 k\u00f6rnyezeti t\u00e9nyez\u0151kkel, vagy ugorj egyb\u0151l a fajta szerinti aj\u00e1nl\u00e1sokhoz. K\u00f6rnyezeti t\u00e9nyez\u0151k A legt\u00f6bb gombafajn\u00e1l a term\u0151testk\u00e9pz\u0151d\u00e9s megind\u00edt\u00e1s\u00e1hoz mind\u00f6ssze a k\u00f6rnyezet megv\u00e1ltoz\u00e1sa sz\u00fcks\u00e9ges.A friss leveg\u0151, a p\u00e1ratartalom, a f\u00e9ny \u00e9s a h\u0151m\u00e9rs\u00e9klet azok a t\u00e9nyez\u0151k, amelyek a teljesen koloniz\u00e1lt szubsztr\u00e1tb\u00f3l kiv\u00e1ltj\u00e1k a term\u0151testek n\u00f6veked\u00e9s\u00e9t. Friss leveg\u0151 Ahogy az emberek, a gombamic\u00e9lium is sz\u00e9n-dioxidot l\u00e9legez ki \u00e9s oxig\u00e9nt vesz fel. Ha nem jut elegend\u0151 oxig\u00e9nhez, megfullad. A koloniz\u00e1ci\u00f3 sor\u00e1n a mic\u00e9lium k\u00f6r\u00fcl nagyon magas a CO\u2082-koncentr\u00e1ci\u00f3, \u00e9s ahogy a mic\u00e9lium el\u00e9ri a szubsztr\u00e1t felsz\u00edn\u00e9t, \u00e9rz\u00e9keli a CO\u2082 hirtelen cs\u00f6kken\u00e9s\u00e9t.Ez jelzi sz\u00e1m\u00e1ra, hogy itt az id\u0151 gomb\u00e1kat fejleszteni. Ez\u00e9rt alapvet\u0151, hogy a termeszt\u00e9si k\u00f6rnyezetben elegend\u0151 friss leveg\u0151 legyen, hogy a mic\u00e9lium \u00e9rz\u00e9kelni tudja a magasabb oxig\u00e9n- \u00e9s alacsonyabb CO\u2082-szintet, ami beind\u00edtja a term\u0151testk\u00e9pz\u0151d\u00e9st. P\u00e1ratartalom A gomb\u00e1k term\u0151teste nagyr\u00e9szt v\u00edzb\u0151l \u00e1ll, ez\u00e9rt a mic\u00e9lium megv\u00e1rja az es\u0151t vagy a p\u00e1r\u00e1s id\u0151t, miel\u0151tt gomb\u00e1t hozna.Ez\u00e9rt a megfelel\u0151 nedvess\u00e9gtartalm\u00fa szubsztr\u00e1t \u00e9s a p\u00e1rad\u00fas k\u00f6rnyezet elengedhetetlen a j\u00f3 min\u0151s\u00e9g\u0171 \u00e9s nagy hozam\u00fa term\u00e9shez. M\u00e9g egy r\u00f6vid sz\u00e1raz id\u0151szak is azzal j\u00e1rhat, hogy a gomb\u00e1k \u201eabort\u00e1lnak\u201d, vagyis le\u00e1llnak a n\u00f6veked\u00e9sben \u00e9s elsz\u00e1radnak. A term\u0151testek fejl\u0151d\u00e9se \u00e1ltal\u00e1ban kevesebb p\u00e1ratartalmat ig\u00e9nyel, mint a primordi\u00e1k (m\u00e1sn\u00e9ven pinek vagy b\u00e9bi gomb\u00e1k) k\u00e9pz\u0151d\u00e9se. Miut\u00e1n megjelentek a primordi\u00e1k, \u00e9rdemes a p\u00e1ratartalmat 5\u201310%-kal cs\u00f6kkenteni. F\u00e9ny A gomb\u00e1k a f\u00e9nyt nem energiaforr\u00e1sk\u00e9nt haszn\u00e1lj\u00e1k, mint a n\u00f6v\u00e9nyek, de sz\u00fcks\u00e9g\u00fck van valamennyi f\u00e9nyre ahhoz, hogy helyesen fejl\u0151djenek. A mic\u00e9lium a f\u00e9ny seg\u00edts\u00e9g\u00e9vel \u00e9rz\u00e9keli, hogy el\u00e9rte a szubsztr\u00e1t felsz\u00edn\u00e9t, \u00e9s hogy a k\u00f6rnyezet alkalmas gomb\u00e1k n\u00f6veszt\u00e9s\u00e9re \u2014 ugyan\u00fagy, mint amikor a cs\u00f6kken\u0151 CO\u2082-szint jelzi a term\u0151testk\u00e9pz\u0151d\u00e9s idej\u00e9t. Sokan hiszik, hogy a gomb\u00e1k s\u00f6t\u00e9tben n\u0151nek j\u00f3l.Val\u00f3j\u00e1ban teljes s\u00f6t\u00e9tben lehet, hogy soha nem is kezdenek teremni, \u00e9s ha m\u00e9gis, a gomb\u00e1k megny\u00faltak, torzak, \u00e9s fak\u00f3 sz\u00edn\u0171ek lesznek. A gomb\u00e1k az\u00e9rt n\u0151nek gyakran s\u00f6t\u00e9tebb helyeken, mert ezek a helyek p\u00e1rad\u00fasabbak, nem az\u00e9rt, mert nincs sz\u00fcks\u00e9g\u00fck f\u00e9nyre. Egy k\u00f6zeli ablakon \u00e1t \u00e9rkez\u0151 term\u00e9szetes f\u00e9ny \u00e1ltal\u00e1ban elegend\u0151, de fontos hogy k\u00f6zvetlen napf\u00e9ny ne \u00e9rje a blokkot, mert nagyon hamar kisz\u00e1rad. Sz\u00fcks\u00e9g eset\u00e9n mesters\u00e9ges f\u00e9nyt (LED) is haszn\u00e1lhatunk. Ez esetben \u00e9rdemes egy id\u0151z\u00edt\u0151 seg\u00edts\u00e9g\u00e9vel 12 \u00f3ra vil\u00e1g\u00edt\u00e1st biztos\u00edtani naponta. H\u0151m\u00e9rs\u00e9klet Term\u00e9szetes k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt sok gomba \u00e9vszakv\u00e1lt\u00e1sra reag\u00e1lva kezd teremni: a hideg jelzi sz\u00e1mukra, hogy k\u00f6zeledik a szezon v\u00e9ge, \u00e9s hamar kell term\u00e9st hozniuk. Ez\u00e9rt a legt\u00f6bb faj valamivel h\u0171v\u00f6sebb h\u0151m\u00e9rs\u00e9kleten n\u0151 jobban, b\u00e1r ez fajonk\u00e9nt elt\u00e9rhet. Belt\u00e9ri termeszt\u00e9sn\u00e9l a k\u00f6rnyezet h\u0151m\u00e9rs\u00e9klete nagyon fontos t\u00e9nyez\u0151. A legt\u00f6bb gomba term\u00e9si tartom\u00e1nya 15\u201327 \u00b0C k\u00f6z\u00f6tt van, n\u00e9h\u00e1ny kiv\u00e9tellel. \u00c9rdemes olyan fajt v\u00e1lasztani, amelynek a term\u00e9si h\u0151m\u00e9rs\u00e9klete k\u00f6zel \u00e1ll ahhoz, amit otthon biztos\u00edtani tudsz. K\u00f6rnyezeti t\u00e9nyez\u0151k k\u00f6lcs\u00f6nhat\u00e1sai A k\u00f6rnyezeti t\u00e9nyez\u0151k egym\u00e1ssal \u00f6sszef\u00fcggnek, ez\u00e9rt mindig rendszerben \u00e9rdemes gondolkodni. Ha egy param\u00e9tert megv\u00e1ltoztatsz, \u00e1ltal\u00e1ban legal\u00e1bb egy m\u00e1sikat is befoly\u00e1solsz. Magasabb h\u0151m\u00e9rs\u00e9kleten a gomb\u00e1k anyagcser\u00e9je felgyorsul, ami t\u00f6bb CO\u2082 termel\u00e9shez vezet. Ilyenkor nagyobb l\u00e9gcser\u00e9re van sz\u00fcks\u00e9g, ami viszont cs\u00f6kkenti a p\u00e1ratartalmat \u2013 ez\u00e9rt a p\u00e1r\u00e1t folyamatosan ellen\u0151rizni \u00e9s sz\u00fcks\u00e9g eset\u00e9n p\u00f3tolni kell. Alacsonyabb h\u0151m\u00e9rs\u00e9kleten a n\u00f6veked\u00e9s lassabb, kevesebb CO\u2082 keletkezik, \u00edgy kevesebb szell\u0151z\u00e9s is elegend\u0151. A hidegebb leveg\u0151 azonban kevesebb nedvess\u00e9get k\u00e9pes megtartani, ez\u00e9rt itt is fontos a p\u00e1ratartalom figyel\u00e9se, nem pedig az automatikus beavatkoz\u00e1s. \u2191 vissza a tartalomjegyz\u00e9khez S\u00fcngomba – Hericium erinaceus Hogyan ind\u00edtsuk el a term\u00e9st? V\u00e1gj egy apr\u00f3 ny\u00edl\u00e1st a zacsk\u00f3 tetej\u00e9n, \u00e9s ezen kereszt\u00fcl pr\u00f3b\u00e1lj min\u00e9l t\u00f6bb leveg\u0151t kinyomni a zacsk\u00f3b\u00f3l. Ut\u00e1na hajtsd h\u00e1tra szorosan a f\u00f6l\u00f6sleges m\u0171anyagot, \u00e9s ragaszd le, vagy hajtsd a blokk al\u00e1. Ez seg\u00edt elker\u00fclni hogy a term\u00e9s a zacsk\u00f3n bel\u00fcl induljon meg. Ezut\u00e1n v\u00e1gj egy kicsi, 1-2 cm (XL term\u0151blokk eset\u00e9n 5cm) hossz\u00fa vagy X alak\u00fa ny\u00edl\u00e1st a zacsk\u00f3 egyik oldals\u00f3 fel\u00fclet\u00e9re. Ez az oldalir\u00e1ny\u00fa termeszt\u00e9s \u00f6szt\u00f6nzi a hosszabb, lel\u00f3g\u00f3 „t\u00fcsk\u00e9ket”. Permetezz b\u0151s\u00e9gesen csapvizet a megv\u00e1gott fel\u00fcletre egy sz\u00f3r\u00f3fejes \u00fcvegb\u0151l, 3-5 alkalommal naponta. A nedvess\u00e9g akkor ide\u00e1lis, ha a m\u0171anyag zacsk\u00f3 felsz\u00edn\u00e9t finom p\u00e1ra \u00e9s apr\u00f3 v\u00edzcseppek bor\u00edtj\u00e1k, de nem cs\u00f6p\u00f6g vagy pang a v\u00edz. Helyezd el egy j\u00f3l szell\u0151z\u0151, vil\u00e1gos, de k\u00f6zvetlen napf\u00e9nyt\u0151l \u00e9s f\u0171t\u0151testt\u0151l t\u00e1vol es\u0151 helyen. Fajtaspecifikus szempontok Permetez\u00e9skor pr\u00f3b\u00e1ld ne k\u00f6zvetlen\u00fcl a term\u00e9st, hanem ink\u00e1bb a k\u00f6zvetlen k\u00f6rnyezet\u00e9t nedves\u00edteni. N\u00f6veked\u00e9s k\u00f6zben gyakran r\u00f3zsasz\u00ednes \u00e1rnyalatot \u00f6lthet. Alacsony p\u00e1ratartalom mellett els\u00e1rgul. T\u00fal magas CO\u2082-szint mellett el\u00e1gaz\u00f3, korallszer\u0171 term\u00e9st hoz. Sz\u00fcretel\u00e9s Akkor \u00e9rdemes sz\u00fcretelni, amikor a \u201et\u00fcsk\u00e9k\u201d m\u00e1r j\u00f3l kifejl\u0151dtek, de m\u00e9g rugalmasak \u00e9s \u00e9l\u00e9nk feh\u00e9rek. Ide\u00e1lis esetben a t\u00fcsk\u00e9k kb. 1\u20132 cm hossz\u00faak, a gomba t\u00f6m\u00f6r, \u00e9s nem kezd s\u00e1rgulni. Ha t\u00fal sok\u00e1ig hagyod, a t\u00fcsk\u00e9k megny\u00falnak, a sz\u00edne kr\u00e9mes-s\u00e1rg\u00e1s lesz, az \u00e1llaga laz\u00e1bb\u00e1 v\u00e1lik, \u00e9s az \u00edze is vesz\u00edt a frissess\u00e9g\u00e9b\u0151l. \u00cdzvil\u00e1g Enyh\u00e9n \u00e9desk\u00e9s, sokan a hom\u00e1rhoz vagy a r\u00e1khoz hasonl\u00edtj\u00e1k. H\u00fasa rostos, m\u00e9gis szaftos, ez\u00e9rt serpeny\u0151ben pir\u00edtva k\u00fcl\u00f6n\u00f6sen j\u00f3l \u00e9rv\u00e9nyes\u00fcl. Frissen szedve a legfinomabb \u2014 min\u00e9l tov\u00e1bb \u00e1ll, ann\u00e1l ink\u00e1bb cs\u00f6kken az intenz\u00edv, \u201etenger gy\u00fcm\u00f6lcseire\u201d eml\u00e9keztet\u0151 karaktere. \u2191 vissza a tartalomjegyz\u00e9khez Sz\u00fcrke laskagomba – Pleurotus ostreatus Hogyan ind\u00edtsuk el a term\u00e9st? V\u00e1gj egy apr\u00f3 ny\u00edl\u00e1st a zacsk\u00f3 tetej\u00e9n, \u00e9s ezen kereszt\u00fcl pr\u00f3b\u00e1lj min\u00e9l t\u00f6bb leveg\u0151t kinyomni a zacsk\u00f3b\u00f3l. Ut\u00e1na hajtsd h\u00e1tra szorosan a f\u00f6l\u00f6sleges m\u0171anyagot, \u00e9s ragaszd le, vagy hajtsd a blokk al\u00e1. Ez seg\u00edt elker\u00fclni hogy a term\u00e9s a zacsk\u00f3n bel\u00fcl induljon meg. Ezut\u00e1n v\u00e1gj egy hossz\u00fa ferde bemetsz\u00e9st vagy egy nagy X alak\u00fa ny\u00edl\u00e1st a teljes fels\u0151 fel\u00fcletre. Oldalir\u00e1ny\u00fa termeszt\u00e9s is lehets\u00e9ges (ilyenkor a megv\u00e1gott ter\u00fclet nem felfel\u00e9, hanem oldalra n\u00e9z). Permetezz b\u0151s\u00e9gesen csapvizet a megv\u00e1gott fel\u00fcletre egy sz\u00f3r\u00f3fejes \u00fcvegb\u0151l, 3-5 alkalommal naponta. A nedvess\u00e9g akkor ide\u00e1lis, ha a m\u0171anyag zacsk\u00f3 felsz\u00edn\u00e9t finom p\u00e1ra \u00e9s apr\u00f3 v\u00edzcseppek bor\u00edtj\u00e1k, de nem cs\u00f6p\u00f6g vagy pang a v\u00edz. Fajtaspecifikus szempontok A h\u0171v\u00f6sebb h\u0151m\u00e9rs\u00e9klet \u00e9s a t\u00f6bb f\u00e9ny intenz\u00edvebb k\u00e9kes sz\u00ednt eredm\u00e9nyez. A laskagomb\u00e1k friss leveg\u0151 ig\u00e9nye kiemelked\u0151en magas, ez\u00e9rt a konyhapulton sokszor jobban teremnek mint egy el\u00e9gtelen akt\u00edv l\u00e9gcser\u00e9vel ell\u00e1tott z\u00e1rt t\u00e9rben, term\u0151s\u00e1torban.Hajlamos hossz\u00fa t\u00f6nk\u00f6t \u00e9s apr\u00f3 kalapokat fejleszteni, ha t\u00fal magas a CO\u2082-szint. Sz\u00fcretel\u00e9s Akkor \u00e9rdemes szedni, amikor a kalapok sz\u00e9lei m\u00e9g enyh\u00e9n lefel\u00e9 g\u00f6rb\u00fclnek.\u00cdgy kevesebb sp\u00f3r\u00e1t enged ki, \u00e9s hosszabb lesz az eltarthat\u00f3s\u00e1ga. \u00cdzvil\u00e1g Kellemes illat\u00fa. \u00cdze l\u00e1gy, enyh\u00e9n di\u00f3s.A t\u00f6nkje kev\u00e9sb\u00e9 puha, mint m\u00e1s lask\u00e1k\u00e9.Nagyon h\u00fasos, a legt\u00f6bb receptben j\u00f3l helyettes\u00edti a csiperk\u00e9t. A laskagomb\u00e1k kiss\u00e9 ny\u00e1lk\u00e1s \u00e1llag\u00faak lehetnek, ha nem f\u0151zz\u00fck meg \u0151ket el\u00e9gg\u00e9.Aj\u00e1nlott<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-4907","page","type-page","status-publish","hentry"],"acf":[],"featured_image_src":null,"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"trp-custom-language-flag":false,"mailpoet_newsletter_max":false,"woocommerce_thumbnail":false,"woocommerce_single":false,"woocommerce_gallery_thumbnail":false},"uagb_author_info":{"display_name":"growshroom","author_link":"https:\/\/growshroom.hu\/en\/author\/csome-attilagmail-com"},"uagb_comment_info":0,"uagb_excerpt":"Term\u0151blokk \u00fatmutat\u00f3 Ha magasabb szintre emeln\u00e9d az otthoni gombatermeszt\u00e9st, norm\u00e1l \u00e9s XL term\u0151blokkjainkkal lehet\u0151s\u00e9ged van r\u00e1! Ez az \u00fatmutat\u00f3 seg\u00edt a legt\u00f6bbet kihozni a blokkodb\u00f3l. Ismerkedj meg r\u00e9szletesen a gombatermeszt\u00e9st befoly\u00e1sol\u00f3 k\u00f6rnyezeti t\u00e9nyez\u0151kkel, vagy ugorj egyb\u0151l a fajta szerinti aj\u00e1nl\u00e1sokhoz. 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