Song Jiling, Ma Lin, Zong Tingxuan, Zhang Zhiying, Chen Qing, Yuan Weidong
Hangzhou Academy of Agricultural Sciences, 261 Zhusi Road, Zhuangtang Street, Hangzhou, 310024, Zhejiang, China.
Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Institute of Vegetable Crops, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing, 210014, Jiangsu, China.
Sci Rep. 2024 Dec 28;14(1):31225. doi: 10.1038/s41598-024-82600-7.
This study determined the effects of the mycelium post-ripening time on the growth of Pleurotus geesteranus and the substrate metabolism. The characteristic indexes and timing reflecting the physiological maturity of P. geesteranus mycelium were identified to facilitate precise cultivation in factories. The effects of seven mycelium post-ripening times (20-50 d) on the characteristics, yield, and nutrients of P. geesteranus and the substrate physicochemical properties were investigated using the "Jinxiu" strain. Prolonging the mycelium post-ripening time initially increased and then decreased the yield, high-quality mushroom rate, hardness, and elasticity. Mycelium post-ripening time and yield were positively correlated with the high-quality fruiting rate, total sugar content, and chromatic value, and negatively correlated with the lightness value. Moreover, the mycelium post-ripening time was positively correlated with ergosterol content and catalase activity and negatively correlated with C/N, cellulose content, and superoxide dismutase activity. The most suitable mycelium post-ripening time of P. geesteranus was 35-45 days. The pH and acid protease activities can be indicators for the end of P. geesteranus substrate colonization.
本研究测定了菌丝体后熟时间对秀珍菇生长及基质代谢的影响。确定了反映秀珍菇菌丝体生理成熟的特征指标和时间，以利于工厂化精准栽培。以“锦绣”菌株为材料，研究了7个菌丝体后熟时间（20 - 50天）对秀珍菇特性、产量、营养成分及基质理化性质的影响。延长菌丝体后熟时间，产量、优质菇率、硬度和弹性先升高后降低。菌丝体后熟时间和产量与优质出菇率、总糖含量和色度值呈正相关，与亮度值呈负相关。此外，菌丝体后熟时间与麦角甾醇含量和过氧化氢酶活性呈正相关，与碳氮比、纤维素含量和超氧化物歧化酶活性呈负相关。秀珍菇最适宜的菌丝体后熟时间为35 - 45天。pH值和酸性蛋白酶活性可作为秀珍菇基质定植结束的指标。
