Optimum Preservation Method of Germplasm Resources of Auricularia auricular-judae(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Optimum Preservation Method of Germplasm Resources of Auricularia auricular-judae

Author(s):: MENG Xiuxiu1; 2; LI Xiao1; (1.Engineering Research Centre of Chinese Ministry of Education for Edible and Medicinal Fungi，Jilin Agricultural University,Changchun，Jilin 130118；2.College of Agriculture,Jilin Agricultural University,Changchun,Jilin 130118)

Keywords:: Auricularia auricular-judae; gelatinous fungi; germplasm resource; preservation

Abstract:: Dry fruiting bodies were used as research material，the fruiting bodies were preserved in room temperature，4 ℃,-18 ℃ and liquid nitrogen (N2)and taken out in one year for tissue isolation，spore collection，fruiting experiment，as well as acid protease and laccase activity testing，with mycelia preserved with normal sub-culturing method as control.The effect of the preservation method on the fruiting body was studied.The results showed that colony morphology,the mycelial growth rate，saw-dust decomposing ability and enzymatic activity were all better than that of the subculture.Colony concentration，laccase and acid protease were the main factors affecting the mycelium growth.The correlation between the activity and the preservation method was significant.The correlation between laccase and mycelium decomposition speed，germination rate and yield was significant.The higher the laccase activity，the faster the mycelium decomposed wood chips，the higher the germination rate，the higher the yield，the higher the spore germination rate.Liquid N2 without protective agent had the highest spore germination rate.The results showed that the fruiting bodies of the fungus were simple and had better preservation of the traits of the cultivars，and the unprotected liquid nitrogen was the best preservation method.

[1]李玉.中国黑木耳[M].长春:长春出版社,2001：12-26.

[2]李黎.中国木耳栽培种质资源的遗传多样性研究[D].武汉:华中农学大学,2011.

[3]杨新美.中国食用菌栽培学[M].北京:农业出版社,1988：167-180.

[4]黄年来.中国食用菌百科[M].北京:农业出版社,1993：36-48.

[5]李晓,孟秀秀,代月婷.黑木耳简单快速组织分离新法[J].中国食用菌,2014,33(56):11-12.

[6]张介驰,戴肖东,张丕奇.黑木耳菌种保藏方法的比较研究[J].中国食用菌,2007,26(5):16-18.

[7]韩增华,张丕奇,孔祥辉.黑木耳胞外酶活变化与栽培性状比较的研究[J].食用菌学报,2007,14(4):41-46.

[8]赵爽,刘宇,许峰.姬松茸4个品种菌丝体的生物酶活性测定[J].中国食用菌,2010,29(3):32-33.

[9]张金霞,张树庭.草菇菌种保藏效果鉴定的研究[J].中国食用菌,1992(4):3.

[10]刘新锐,宋秀高,邱昌颖.不同保藏方法对香菇菌种酶活性影响[J].江西农业大学学报,2012,34(1):170-174.

Last Update: 2017-08-04