|Table of Contents|

Effects of Different Bran Content on the Growth，Quality and Texture of Pleurotus ostreatus

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年2
Page:
109-118
Research Field:
Publishing date:

Info

Title:
Effects of Different Bran Content on the Growth，Quality and Texture of Pleurotus ostreatus
Author(s):
GUO Haizeng1; LU Xinxin2; LIU Yuandong3; JIN Rongxian2; ZOU Ming2
(1.Institute of Edible Fungi，Anyang Academy of Agricultural Sciences，Anyang，Henan 455000；2.Institute of Edible Fungi，Xinxiang Academy of Agricultural Sciences，Xinxiang，Henan 453000；3.Institute of Edible Fungi，Zhoukou Academy of Agricultural Sciences，Zhoukou，Henan 466000)
Keywords:
Pleurotus ostreatus; different bran content; biological efficiency; quality; texture
PACS:
S 646.1+4
DOI:
10.11937/bfyy.20232119
Abstract:
Taking ‘XinKe107’ of Pleurotus ostreatus as the test material，the texture multi-faceted analysis (TPA) and the quality analysis methods were used to study the effects of different bran contents on the growth，quality，and texture of Pleurotus ostreatus，in order to provide reference for its cultivation.The results showed that different bran contents had a significant impact on the growth rate，biological efficiency，quality and texture of Pleurotus ostreatus.Among them，the mycelial growth rate was the fastest when the bran content was 5%，and there was no significant difference compared to 10%；with the increasing of bran content，the biological efficiency showed a trend of first increasing and then decreasing，with the highest biological efficiency at 10% bran content and the lowest at 5% bran content.The protein content was the highest at 5% bran content，and the ash and crude fiber content reach their maximum at 10% bran content，the crude polysaccharide content continuously increased with the increasing of bran content；the hardness of stipe and cap reached the maximum at 10%，with the increasing of bran content，cohesion and elasticity first increased and then decreased，and there was no significant difference，the chewiness of cap first increased，and then decreased significantly at 15%.Based on a comprehensive analysis of the growth rate of mycelium and the quality and texture of fruiting bodies，the optimal amount of bran added was 10%.

References:

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Last Update: 2024-02-08