摘要
对现有杏鲍菇(Pleurotus eryngii)工厂化生产常用温度进行筛选,通过对工厂化生产杏鲍菇出菇管理期间进行全程跟踪,监测了不同温度下杏鲍菇不同培养阶段的特征,并记录了栽培瓶中最大的三个菇体的产量,得出菌丝恢复速度随着温度的升高而加快;温度对原基形成速度有显著影响,但对最大原基数目没有影响;17℃时子实体生长最快,16℃时产量最高,综合考虑,该品种子实体最适宜培养温度为16℃。
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 ℃.
出处
《食用菌学报》
北大核心
2009年第3期20-24,共5页
Acta Edulis Fungi
基金
国家自然科学基金(编号:30800765)
上海市科委项目(编号:073919103)的部分研究内容
关键词
杏鲍菇
工厂化生产
温度
Pleurotus eryngii
industrial cultivation
temperature effects on fruit body development
