LIN Guo-zhi.Study on Factors Affecting the Browning During the Issue Isolation of Shiitake Mushroom[J].Northern Horticulture,2015,39(06):126-129.[doi:10.11937/bfyy.201506035]
影响香菇组织分离褐变的因素研究
- Title:
- Study on Factors Affecting the Browning During the Issue Isolation of Shiitake Mushroom
- Keywords:
- Shiitake mushroom; browning; activated carbon; vitamin C
- 文献标志码:
- A
- 摘要:
- 以香菇为试材，选取不同菌块大小、不同新鲜程度的香菇、不同含水量的培养基，从控制培养温度及在培养基中加入活性炭、维生素C等方法，研究抑制香菇组织分离产生褐变的几种因素。结果表明：菌块大小为0.7～0.9 cm时褐变率相对较低，为16.6%；当香菇放置1～3 d，培养基放置3 d时褐变率为0%；在培养基中加入0.1%～0.3%活性炭、维生素C浓度为0.1～0.5 g/L时可使褐变率降为0%;蘸取无菌水的菌种可以降低褐变率至0%；当温度控制在25℃左右褐变率降低为16.6%。褐变率越低，菌丝生长越好。
- Abstract:
- Taking mushroom as test materials，the browning probability of inhibiting tissue isolation by selecting different sizes of block,freshness Shiitake mushroom，water content medium，controlling the culture temperature and adding activated carbon and vitamin C into the culture medium,many factors that affecting the browning during the issue isolation were studied.The results showed that the browning rate was relatively low of 16.6% when the size of block was 0.7—0.9 cm；while the rate was 0% when Shiitake mushroom was placed for 1—3 days，and the culture medium was placed for 3 days.The browning rate became 0% when adding 0.1%—0.3% activated carbon and 0.1—0.5 g/L vitamin C.The browning rate was reduced to 16.6% when the temperature was controlled at about 25℃.The browning rate was the lower，the better the mycelia growth.
参考文献/References:
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备注/Memo
作者简介：林国智(1968-)，男，河北承德人，本科，讲师,研究方向为食用菌生产技术与管理。E-mail:845101187@qq.com.