|Table of Contents|

Biological Characterization and Agronomic Traits Evaluation of Hypsizygus marmoreus

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年5
Page:
112-119
Research Field:
Publishing date:

Info

Title:
Biological Characterization and Agronomic Traits Evaluation of Hypsizygus marmoreus
Author(s):
WANG Hong1; CEN Yuqing2; LIU Junjie1; LIU Yanyan1; LI Hong1; HUANG Zhuqing2
(1.Liaoning Academy of Agricultural Sciences，Shenyang,Liaoning 110161；2.Shengyang Hengsheng Biological Technology Development Co.Ltd.，Shenyang,Liaoning 110161)
Keywords:
Hypsizygus marmoreus; biological characterization; agronomic traits; heat map and cluster analysis
PACS:
S 646.9
DOI:
10.11937/bfyy.20233148
Abstract:
Fourteen strains of Hypsizygus marmoreus was selected as experimental materials.The agronomic traits and nutritional components were determined，and analyzed by heat map and cluster analysis.The biological characteristization and agronomic traits evalution of Hypsizygus marmoreus was stuided by heat map and duster analysis,in order to provide reference for the strains screening in the factory production of Hypsizygus marmoreus.The results showed that the average mycelial growth rate was 0.67 mm·d-1，and 12 of them successfully fruiting.The production time of Hypsizygus marmoreus was 113-126 days，The first flush yield was 11.24-88.44 g，and the biological efficiency was 11.55%-90.56%.The fruiting bodies of Hypsizygus marmoreus were clustered，and the color of the pileus were divided into four colors，white，light brown，brown and dark brown，the weight of a single fruiting body was 0.70-2.73 g，the number of a single strain was 15.67-47.00，the diameter of the pileus was 9.67-17.29 mm，the thickness of the pileus was 3.71-7.76 mm，the length of the stipe was 40.72-80.29 mm，the diameter of the stipe was 5.39-13.69 mm.The water content of the fruiting body of Hypsizygus marmoreus was 80.46%-93.72%，ash content was 3.59%-8.69%，the total sugar content was 156.29-295.11 mg·g-1，the fiber content was 96.29-167.32 mg·g-1，the crude protein content was 21.98-40.36 g·kg-1，and the crude fat content was 1.07%-2.21%.The total amount amino acids were 3 630.72-10 364.06 μg·g-1.Heat map and cluster analysis showed that Z3 and Z14 of the brown strain and Z4 of the white strain have higher nutritional value，the yields and fruiting bodies states were relatively better，which had better prospects for development and promotion.

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Last Update: 2024-03-28