论文部分内容阅读
提高蘑菇、香菇的产量和改进质量,除了选育优良的新菌种和推广先进的栽培技术以外,植物生理学和生物化学在食用蕈菌生产上的应用也是一个重要途径。 近年来,国内外从事食用蕈菌栽培的科技工作者正在这方面进行深入研究,并已取得了一些成果。美国史密斯(Smith,J.F) 和海斯(Hayes,W.A.)的研究发现醋酸盐具有促进蘑菇子实体分化的作用,日本大山义郎等研究了香菇、糙皮侧耳和白黄侧耳等
Increasing the yield and quality of mushrooms and shiitake mushrooms is an important way to apply plant physiology and biochemistry to the production of mushrooms in addition to the selection of excellent new species and the promotion of advanced cultivation techniques. In recent years, scientific and technological workers engaged in the cultivation of edible mushrooms both at home and abroad are conducting intensive research in this area and have achieved some results. American Smith (J.F.) and Hayes (W.A.) study found that acetate has the role of promoting the differentiation of mushroom fruiting bodies, such as Japan’s Aoyama study Lang Shi mushrooms, Pleurotus ostreatus and Pleurotus