LIN Tong,TANG Kun,GE Shuaijie,et al.Cultivation Technology of Edible Fungus by Reed Straw[J].Northern Horticulture,2023,(05):117-122.[doi:10.11937/bfyy.20222591]
芦苇秸秆栽培食用菌工艺
- Title:
- Cultivation Technology of Edible Fungus by Reed Straw
- Keywords:
- reed straw; composting; Pleurotus geesteranus; Pleurotus ostreatus
- 文献标志码:
- A
- 摘要:
- 以芦苇秸秆为栽培基质，采用栽培法，研究了不同的芦苇秸秆含量（0%、20%、40%和60%）及不同方式处理的芦苇秸秆（发酵和未发酵）对平菇和秀珍菇生长、产量等的影响，以期为秸秆资源的充分利用及探究新型食用菌栽培基质提供参考依据。结果表明：栽培基质中芦苇秸秆含量为20%时，平菇菌丝覆袋时间为（26.0±0.6）d，菌丝洁白浓密有活力，出菇状况良好，此时平菇干质量和粗蛋白含量为（19.5±0.8）g和1.4 g?(100g)-1；秀珍菇在木屑栽培基质上覆袋时间最短（芦苇含量为0%），20%的芦苇含量基中中菌丝生长洁白浓密，出菇状况良好，且秀珍菇干质量和粗蛋白含量最佳，分别为（18.3±0.7）g和（1.7±0.001）g?(100g)-1。此外，发酵后的芦苇秸秆栽培的平菇和秀珍菇各方面均优于未发酵的芦苇秸秆。
- Abstract:
- Taking reed straw as cultivation substrate,cultivation experiment method was carried out.The effects of different reed straw contents (0%,20%,40% and 60%) and different treatment methods (fermented and unfermented) on the growth and yield of Pleurotus ostreatus and Pleurotus geesteranus were studied,in order to provide reference for the full utilization of straw resources and the exploration of new edible fungi cultivation substrate.The results showed that when the content of reed straw in the substrate was 20%,the covering time of Pleurotus ostreatus mycelia was (26.0±0.6)d,the mycelia were white and vigorous,and the mushroom was in good condition.At this time,the dry weight and crude protein content of oyster mushroom were (19.5±0.8)g and 1.4 g?（100g）-1.The time of covering bags of Pleurotus geesteranus on sawdust culture substrate was the shortest (reed content was 0%).When the content of reed was 20%,the mycelia grew white and dense,the mushroom emerged well,and the dry weight and crude protein content were the best (18.3±0.7)g and (1.7±0.001)g?（100g）-1,respectively.In addition,Pleurotus ostreatus and Pleurotus pleurotus cultivated with fermented reed straw were superior to those cultivated with unfermented reed straw in all aspects.
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备注/Memo
第一作者简介：林童（1989-）,女，博士，讲师，现主要从事食用菌育种及食品加工等研究工作。E-mail：lintong178@163.com.责任作者：解春艳（1983-）,女，博士，教授，现主要从事食品科学及食用菌加工等研究工作。E-mail：xcy8046@163.com.基金项目：河北省重点研发计划任务资助项目（19227133D）。收稿日期：2022-06-23