|Table of Contents|

Effects of Oxygenated Water and Magnetized Water on the Growth and Development of Oyster Mushroom

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年16
Page:
130-136
Research Field:
Publishing date:

Info

Title:
Effects of Oxygenated Water and Magnetized Water on the Growth and Development of Oyster Mushroom
Author(s):
YANG Xueting12FAN Jun13GE Jiamin12
(1.Institute of Soil and Water Conservation,Chinese Academy of Sciences and Ministry of Water Resources,Yangling,Shaanxi 712100;2.University of Chinese Academy of Sciences,Beijing 100049;3.Institute of Soil and Water Conservation,Northwest A&F University,Yangling,Shaanxi 712100)
Keywords:
activated wateredible fungiyieldbiological efficiency
PACS:
-
DOI:
10.11937/bfyy.20210408
Abstract:
Taking oyster mushroom as the experimental material,tap water,oxygenated water and magnetized water were used to spray water on oyster mushroom.The effects of oxygenated water and magnetized water on the growth,yield and storage characteristics of oyster mushroom were studied,in order to provide a reference for the use of oxygenated water and magnetized water.The results showed that compared with tap water,the treatment of oxygenated water and magnetized water accelerated the time to initiation of pinheads,and increased the yield and biological efficiency of oyster mushroom.The oxygenated water and magnetized water treatment increased the production by 10.3% and 8.6%,respectively,compared with the tap water.Besides,the 2 treatments reduced the water dispersion loss after the fruit body harvest to a certain extent and increased the storage days.The treatment technology of oxygenated water and magnetized water can be used as effective cultivation measures to increase the yield of oyster mushroom,and it has the characteristics of low cost and green environmental protection.

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Last Update: 2021-12-07