|Table of Contents|

Comparison of Physicochemical Properties and Cucumber Culture Effect of Four Kinds of Mushroom Dregs After Fermentation

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年14
Page:
56-59
Research Field:
Publishing date:

Info

Title:
Comparison of Physicochemical Properties and Cucumber Culture Effect of Four Kinds of Mushroom Dregs After Fermentation
Author(s):
GE Guimin; LI Jianxin; LU Qincan; CUI Xingchun; CHU Xiaozhen
(Zhengzhou Vegetable Research Institute,Zhengzhou,Henan 450015)
Keywords:
bacterial residue; fermentation; substrate; cucumber; soilless culture
PACS:
-
DOI:
10.11937/bfyy.20194677
Abstract:
Four kinds of mushroom residues，i.e.Lentinus edodes,Pleurotus ostreatus,Agaricus bisporus and Flammulina velutipes were fermented to determine their physical and chemical properties after fermentation.Four kinds of fermentation dregs were mixed with vermiculite according to the volume ratio of 2∶1.The plant height，fruit sugar degree and yield of cucumber were measured 20 days after planting.In order to reduce the cost of soilless cultivation of vegetables and find a suitable substitute for peat，combined with the effective utilization of mushroom residue，a by-product of edible mushroom industry in Henan Province.The results showed that the physical properties of the four kinds of fermentation residues met the requirements of soilless culture medium，pH was slightly alkaline，EC value was slightly higher，all of them were within the range of soilless culture medium.The culture effect of the four kinds of fermentation dregs was better，and the plant height，sugar content and yield were higher than those of the control.Among them，the cultivation effect of Pleurotus ostreatus fermentation dregs was the best，and the plant height，sugar content and yield were the highest.

References:

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Last Update: 2020-09-15