|Table of Contents|

Effects of Four Additives on the Nutritional Composition and Heavy Metal Content of Stropharia rugosoannulata

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2025年7
Page:
75-80
Research Field:
Publishing date:

Info

Title:
Effects of Four Additives on the Nutritional Composition and Heavy Metal Content of Stropharia rugosoannulata
Author(s):
HE Guoqiang; WEI Jinkang; ZHANG Lihong; WU Shangjun
(Beijing Agricultural Technology Extension Station，Beijing 100029)
Keywords:
Stropharia rugosoannulata; nutritional additives; nutritional components; heavy metal
PACS:
S 646.9
DOI:
10.11937/bfyy.20243902
Abstract:
Taking Stropharia rugosoannulata cultivated in a bed style as the experimental materials,mineral elements and heavy metals in fruiting bodies were studied by applying mushroom enhancing peptide (Z)，K1，humic acid，and potassium humate to the culture medium in the late fruiting stage of Stropharia rugosoannulata culture process,in order to improve the yield and quality of Stropharia rugosoannulata，the nutritional components.The results showed that the addition of K1 reduced the crude fiber content of the fruiting body and significantly increased the ash content，fat content，protein content，and soluble total sugar content.Adding Z significantly reduced ash content and significantly increased fat，protein，and soluble total sugar content without affecting the crude fiber content of the fruiting body.Adding HY，Z，and K1 could all increase the content of Cu and Zn in the fruiting body of Stropharia rugosoannulata，and adding K1 had the most significant effect.Adding Z had a significant increasing effect on 14 amino acids and 6 heavy metals，but the heavy metal content did not exceed the limit standard of GB 2762-2022.Therefore，the mushroom enhancingpeptide (Z) had a significant effect on improving the nutritional quality of the fruiting body of Stropharia rugosoannulata，and could be used as a nutritional supplement for increasing yield and efficiency in the later stage cultivation of Stropharia rugosoannulata.

References:

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Last Update: 2025-04-16