不同栽培基料对竹荪农艺性状和主要营养成分的影响

[目的]从农艺性状、营养价值、氨基酸含量等方面分析对比不同栽培基料下竹荪的品质,以生产高品质竹 荪产品,提高食用菌菌糟利用率,降低竹荪生产成本.[方法]通过设置100％竹屑(CK)、70％(体积分数,下同)竹屑+30％桑枝屑(T1)、70％竹屑+30％菌糟(T2)共3个处理,研究不同基料对竹荪农艺性状、营养成分和氨基酸...

Effects of different cultivated formulas on the agronomic characteristics and nutritional value of Dictyophora indusiata

【Objective】 This study aimed to produce high-quality Dictyophora indusiata products, improve the utilization rate of edible fungi, and reduce the production cost of D. indusiata. 【Method】 The effects of different cultivation formulae on the agronomic characteristics, nutritional values and amino acid contents of D. indusiata were studied by setting up three treatments, namely 100% bamboo chips (CK), 70% (volume fraction, the same below) bamboo chips + 30% mulberry sawdust (T1), and 70% bamboo chips + 30% fungus residues (T2). 【Result】 ① The length, stipe and dry weight of T2 were significantly increased compared with those of CK and T1. The yield and biological conversion rates of T1 and T2 were significantly higher than those of CK; the yield increased by 26.44% and 41.11% and the biological conversion rate increased by 46.02% and 62.66%, respectively. ② The crude protein, ash, crude polysaccharide and polyphenol contents of T2 were significantly higher than those of CK, but there was no significant difference compared with those of T1. The Ca and Fe contents of T1 were higher than those of CK, and the Cu, Zn and Se contents of T1 were higher than those of T2. ③ The total amino acid and essential amino acid contents of T2 increased by 58.82% and 64.97% compared with those of CK, respectively, and increased by 33.07% and 38.20% compared with those of T1, respectively. 【Conclusion】 The results of comprehensive analysis showed that the nutritional values and biological conversion rates of D. indusiata could be improved by adding fungus residues and mulberry sawdust to the cultivation formula. However, the effect of fungus residue addition was better, which increased the crude protein, ash, crude polysaccharide and polyphenol contents of D. indusiata by 28.08%, 33.53%, 111.80% and 25.36%, respectively, thereby effectively improving the D. indusiata quality.