摘要
研究不同时间、不同温度的菌丝后熟处理对黑木耳(Auricularia auricula-judae)"黑29"出耳质量和产量的影响。结果显示:发菌结束后,25℃下后熟20d和33℃下后熟20d两种处理现耳芽早,出耳率高,耳片生长速度较快,形状好,产量高;其它处理出耳芽晚,耳片长速慢,产耳质量差。考虑成本,确定25℃下培养20d为适宜后熟条件。
Maturation of Auricularia auricula-judae mycelium after the growth substrate had been fully colonized was carried out at different temperatures（17 ℃,25 ℃ and 33 ℃） for different times（10 d,20 d,30 d and 40 d） and the effect of the different conditions on fruit body quality and yield was evaluated.Earliest appearance and highest formation rate of small fruit bodies,most rapid fruit body growth,and highest fruit body quality and yields,were recorded when mycelia were incubated at 25 ℃ for 20 d or 33 ℃ for 20 d.Adoption of optimal mycelia maturation conditions with respect to temperature and duration had a pronounced effect on the quality and yield of A.auricula-judae fruit bodies.Taking into account the overall costs of production,these were determined to be 25 ℃ and 20 d,respectively.
出处
《食用菌学报》
北大核心
2012年第2期43-45,共3页
Acta Edulis Fungi
基金
现代农业产业技术体系建设专项资金资助~~
关键词
黑木耳
菌丝
生理后熟
栽培特性
Auricularia auricula-judae
mycelium maturation
fruiting characteristics
