Agaricus bisporus var. hortensis

Portobello, Portabella, Champignon de Paris

Strain: M 7243

 M 7243 Champignon de Paris - Portobello - Portabella

Qualities:

  • commercialisation in open of closed form
  • resistant to mushroom diseases
  • excellent taste, beautiful color
  • very good storage

Characteristics:

This heavy, brown-scaled mushroom with convex cap and at the base thickened stem is and remains one of the most appreciated mushroom-species.  Is successfully grown in caves as well as beds, and commercialised with closed cap as "Champignon de Paris” or with opened cap as "Portobello” or "Portabella". 

Origin

pan-European

Recommended substrate

traditional or synthetic Agaricus-compost

Inoculation

9-10 litres spawn/ ton

humidity: 66-73%
N level: 1.5 à 1.8 %
level of ammonia: max. 0,05% (500 ppm)

Incubation

compost temperature:

22-27 °C

duration:

14-17 days

CO2-concentration: 5000-12000
Casing soil humidity: 72-76 %
thickness: 4 à 5 cm
ruffling:
  • either deep ruffling, 3-6 days after casing
  • either apply cac-ing
Ripening phase room temperature: 22-27 °C
relative humidity: 92-99 %
CO2-concentration: 5000-12000 ppm

Fruiting induction (Champignon de Paris)

temperature:

19- 21 °C

air temperature: 14-17 °C

relative humidity:

92- 99 %

CO2-concentration: 1100-1500 ppm
Fruiting induction (Portobello) temperature: 19- 21 °C
air temperature: 14-17 °C
relative humidity: 92- 99 % - heavier watering
CO2-concentration: 1500-2500 ppm

Flushes

2 tot 6

Total production cycle

from the end of Incubation: 5 to 12 weeks

Average yield

23 à 28 kg/ m² at a fill weight of 90 kg/ m² fully grown compost

 Important remark: the cultivation guidelines in our technical data sheets are a compilation of the data given to us by experienced cultivators.  Individual differences in the cultivation conditions can seriously affect the results.