四种食用菌菌渣发酵后的理化性质及其栽培黄瓜的效果比较

Comparison of Physicochemical Properties and Cucumber Culture Effect of Four Kinds of Mushroom Dregs After Fermentation

以香菇、平菇、双孢菇和金针菇4种菌渣为试材,对菌渣进行发酵并测定其发酵后理化性质;将4种发酵菌渣分别与蛭石按2∶1的体积比混配,以草炭为对照,进行黄瓜栽培,测定了黄瓜定植后20 d的株高、产品糖度和产量,以期降低蔬菜无土栽培成本,找到适宜的草炭替代品,提高河南省食用菌产业副产品菌渣的有效利用率。结果表明:4种发酵菌渣的物理性质符合无土栽培基质的要求,pH呈微碱性,EC值稍高,均在无土栽培基质要求的范围内。4种发酵菌渣基质栽培黄瓜效果较好,株高、糖度和产量均高于对照,其中平菇发酵菌渣栽培效果最好,株高、糖度和产量均最高。

Four kinds of mushroom residues,i.e.Lentinus edodes,Pleurotus ostreatus,Agaricus bisporus and Flammulina velutipes were fermented to determine their physical and chemical properties after fermentation.Four kinds of fermentation dregs were mixed with vermiculite according to the volume ratio of 2∶1.The plant height,fruit sugar degree and yield of cucumber were measured 20 days after planting.In order to reduce the cost of soilless cultivation of vegetables and find a suitable substitute for peat,combined with the effective utilization of mushroom residue,a by-product of edible mushroom industry in Henan Province.The results showed that the physical properties of the four kinds of fermentation residues met the requirements of soilless culture medium,pH was slightly alkaline,EC value was slightly higher,all of them were within the range of soilless culture medium.The culture effect of the four kinds of fermentation dregs was better,and the plant height,sugar content and yield were higher than those of the control.Among them,the cultivation effect of Pleurotus ostreatus fermentation dregs was the best,and the plant height,sugar content and yield were the highest.