于海龍; 郭倩; 楊娟; 馮志勇
農(nóng)業(yè)部應(yīng)用真菌資源與利用重點(diǎn)開放實(shí)驗(yàn)室上海市食用菌工程技術(shù)研究中心上海市農(nóng)業(yè)遺傳育種重點(diǎn)實(shí)驗(yàn)室上海市農(nóng)業(yè)科學(xué)院食用菌研究所; 南京農(nóng)業(yè)大學(xué)生命科學(xué)學(xué)院; 上海市農(nóng)業(yè)科學(xué)院數(shù)字農(nóng)業(yè)工程與技術(shù)中心

【中文摘要】 對(duì)現(xiàn)有杏鮑菇(Pleurotus eryngii)工廠化生產(chǎn)常用溫度進(jìn)行篩選,通過對(duì)工廠化生產(chǎn)杏鮑菇出菇管理期間進(jìn)行全程跟蹤,監(jiān)測(cè)了不同溫度下杏鮑菇不同培養(yǎng)階段的特征,并記錄了栽培瓶中最大的三個(gè)菇體的產(chǎn)量,得出菌絲恢復(fù)速度隨著溫度的升高而加快;溫度對(duì)原基形成速度有顯著影響,但對(duì)最大原基數(shù)目沒有影響;17℃時(shí)子實(shí)體生長(zhǎng)最快,16℃時(shí)產(chǎn)量最高,綜合考慮,該品種子實(shí)體最適宜培養(yǎng)溫度為16℃。

【英文摘要】 The effects of temperature on three stages of Pleurotus eryngii fruit body development(mycelial recovery following removal of the substrate surface layer,primordium formation and fruit body maturation) were determined during artificial cultivation in bottles.The rates of mycelial recovery and primordium formation were faster with increasing temperature but the number of primordia produced was unaffected.Fruit body development was more rapid at 17 ℃,but highest yields were recorded at 16 ℃.

【中文關(guān)鍵詞】 杏鮑菇; 工廠化生產(chǎn); 溫度
【英文關(guān)鍵詞】 Pleurotus eryngii; industrial cultivation; temperature effects on fruit body development
【基金】國(guó)家自然科學(xué)基金(編號(hào):30800765);; 上海市科委項(xiàng)目(編號(hào):073919103)的部分研究?jī)?nèi)容

【文獻(xiàn)出處】 食用菌學(xué)報(bào),Acta Edulis Fungi,編輯部郵箱,2009年03期 【DOI】CNKI:SUN:SYJB.0.2009-03-005