压块质量对香菇工厂化二次培养的影响
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摘要
以不同质量(2000、2200、2400、2600 g和2800 g)香菇(Lentinula edodes)压块为研究对象,通过检测二次培养阶段压块内温度、水分及pH变化,结合出菇农艺性状,探讨压块质量对二次培养过程的影响。结果表明,不同质量压块内的温度变化趋势基本一致:先升高并于菌丝恢复培养第3天达到峰值,后降低,再升高并于菌丝恢复培养第6天达到次峰值,然后再下降至高于培养房温度1～2℃后稳定;各处理压块质量均呈下降趋势,绝对失重量随压块质量的增加而增大;含水量变化总体趋势为先降后升再降,于菌丝恢复培养第6天后相对平稳;各处理菌块内pH均先急剧下降至3.33左右,再缓慢上升,之后保持在3.6～3.9;子实体产量、采收期随着菌块质量的增加呈增加的趋势。其中2000 g压块质量处理,与其它4个处理相比,压块内温度较低,含水量较高,pH下降后回升较快,两潮总生物学效率较高(51.7%),菇型较大,采收期较短。
Lentinula edodes blocks of different weights(2000,2200,2400,2600 g and 2800 g)were studied.Changes of temperature,water content and pH inside the blocks in the second incubation phase were determined.Combined with agronomic traits of fruit bodies,the effect of block weight on the secondary incubation process was investigated.The results showed that the trends of temperature change inside the blocks of different weights were basically the same:increased first and reached the peak on the 3~(rd) day of mycelial recovery stage,then decreased,then increased again and reached the second peak on the 6~(th) day of mycelial recovery stage,then decreased to 1～2 ℃ higher than of the temperature of culture room,and then stabilized.The weight of each block decreased and the absolute weight loss increased with the increase of block weight.The general trend of water content change was first declining,then rising and then declining,with water content becoming relatively stable at the 6 th day of mycelial recovery incubation.The pH value of each block decreased sharply to about 3.33 at first,then increased slowly,and then remained at 3.6～3.9.The fruit body yield and harvesting period were positively correlated with block weight.The 2000 g treatment,compared with the other four treatments,showed lower temperature inside the block,higher water content,faster pH recovery,higher total biological efficiency of 2 flushes(51.7%),larger fruit body shape,and shorter harvesting period.
Lentinula edodes blocks of different weights(2000,2200,2400,2600 g and 2800 g)were studied.Changes of temperature,water content and pH inside the blocks in the second incubation phase were determined.Combined with agronomic traits of fruit bodies,the effect of block weight on the secondary incubation process was investigated.The results showed that the trends of temperature change inside the blocks of different weights were basically the same:increased first and reached the peak on the 3~(rd) day of mycelial recovery stage,then decreased,then increased again and reached the second peak on the 6~(th) day of mycelial recovery stage,then decreased to 1～2 ℃ higher than of the temperature of culture room,and then stabilized.The weight of each block decreased and the absolute weight loss increased with the increase of block weight.The general trend of water content change was first declining,then rising and then declining,with water content becoming relatively stable at the 6 th day of mycelial recovery incubation.The pH value of each block decreased sharply to about 3.33 at first,then increased slowly,and then remained at 3.6～3.9.The fruit body yield and harvesting period were positively correlated with block weight.The 2000 g treatment,compared with the other four treatments,showed lower temperature inside the block,higher water content,faster pH recovery,higher total biological efficiency of 2 flushes(51.7%),larger fruit body shape,and shorter harvesting period.
引文
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[14]于海龙,吕贝贝,宋春艳,等.复合氮源对香菇生长及产量的影响分析[J].上海农业学报,2016,32(3):63-66.
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[17]ARIF Z,ZAHID NY,ABBASI NA,et al.Effect of different culture medium and pH on the mycelial growth of shiitake mushroom[J].Mycopathology,2015,13(1):25-28.
[18]TOKIMOTO K,FUKUDA M,TSUBOI M.Effect of the physical properties of Lentinula edodes bedlogs on fruiting body production[J].Mycoscience,1998,39(2):217-219.
[19]黄毅.香菇工厂化栽培的难点[J].食药用菌,2016,24(1):1-6.
[2]李冬梅,韩倩倩,通占元.河北省香菇产业分析[J].蔬菜世界,2017,5(25):27-28.
[3]叶小星,陈星,朱星考,等.庆元加快向产业转型升级实践及成效[J].食用菌,2016,38(1):3-6.
[4]孔维丽,胡素娟,宋志波.河南省食用菌产业现状及经济效益分析[J].中国食用菌,2018,37(3):1-6.
[5]黄毅.食用菌工厂化栽培实践[M].福州:福建科学技术出版社,2014:147-155.
[6]李玉,尚晓冬,宋春艳,等.我国香菇工厂化栽培模式及技术初探[J].上海农业科技,2017(3):74-75.
[7]李玉,尚晓冬,宋春艳.香菇工厂化栽培长棒模式与透气袋模式的比较[J].食药用菌,2016,24(6):406-408.
[8]李玉,尚晓冬,宋春艳,等.香菇菌棒传统生产模式与工厂化生产模式比较[J].食药用菌,2017,25(2):138-140.
[9]陈德明.中高温型香菇新品种“8065”生物学特性及压块栽培技术要点[J].上海农业科技,1994(5):38-40.
[10]尚晓冬,宋春艳,谭琦,等.一种香菇的工厂化生产方法:中国,ZL201310505047.9[P].2015-05-13.
[11]黄毅.中国香菇工厂化栽培的现状及发展前景[J].食药用菌,2014,22(5):255-259.
[12]于海龙,高成,王秋兰,等.不同木屑颗粒度对工厂化压块香菇生产的影响[J].食用菌学报,2017,24(2):5-9.
[13]于海龙,杨颖,谭琦,等.基于湖北随州气候条件下香菇菌株品比试验[J].食用菌,2015,37(4):18-20.
[14]于海龙,吕贝贝,宋春艳,等.复合氮源对香菇生长及产量的影响分析[J].上海农业学报,2016,32(3):63-66.
[15]章寿橙.中国香菇栽培史[M].杭州:西冷印社出版社,2013.
[16]吴学谦,陈士榆.中国香菇栽培技术的变革与发展[J].浙江林业科技,2002,22(3):63-66.
[17]ARIF Z,ZAHID NY,ABBASI NA,et al.Effect of different culture medium and pH on the mycelial growth of shiitake mushroom[J].Mycopathology,2015,13(1):25-28.
[18]TOKIMOTO K,FUKUDA M,TSUBOI M.Effect of the physical properties of Lentinula edodes bedlogs on fruiting body production[J].Mycoscience,1998,39(2):217-219.
[19]黄毅.香菇工厂化栽培的难点[J].食药用菌,2016,24(1):1-6.