间歇高温条件下4种食用菌生长势的变化及抗高温能力研究

通过选用4种常用食用菌菌种（香菇B01、856,平菇豫6、831）,在高低温（耐热极限温度和最适培养温度）交替的多循环处理条件下,比较4种菌种的菌丝体生长势的变化及其抗高温能力。结果发现,处理过的4种食用菌的菌丝体在恢复正常温度后均出现了不同天数的停止生长期,香菇随着生长停止期时间的延长,其恢复生长后的生长速度相应加快。B01菌丝体在间歇高温处理时生长势强于856,菌种豫6在8、10、12个循环处理后,恢复生长均较831旺盛。因此,B01、豫6抗高温能力分别较856、831强。

Study on Changes of Growth Vigour and High Temperature Resisting Capacity with Intermittent High Temperature in Four Edible Mushrooms

In this paper,four common edible mushroom strains（lentinus edodes B01 and 856,pleuotus ostreatus YU6 and 831） were selected to process in an alternate high and low temperature and multi-circulative processing（extreme high temperature resistant and the optimal temperature）.In intermittent high temperature circumstance,the changes of the growth vigour and high temperature resisting capacity of the four mycelia of strains were compared.The result shows that,the processed mycelia of the four edible mushrooms appear stop growing period of different days after temperature returned to normal.With the extending of the stop growing period,the mushrooms present a rapid growth speed after its recovery growth.The growth vigour of B01 mycelium is better than 856 in intermittent high temperature treatment.By 8,10 and 12 times recycling treatment,the oyster mushroom YU6 presents vigorous recovery growth than 831 does.Therefore,the high temperature resisting capacity of B01,YU6 are strong than that of 856 and 831,respectively.