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作 者:龚光禄 杨通静 桂阳 黄万兵 卢颖颖 刘宏宇 黄晓润 朱国胜 GONG G uang-lu;YANG Tong-jing;GUI Yan;HUANG Wang-bing;LU Ying-ying;LIU Hong-yu;HUANG Xiao-run;ZHU Guo-sheng(Guizhou Academy of Agricultural Sciences Crop Variety Resources Institute,Guizhou Key Laboratory of Edible Fungi Breeding,Guiyang 550006,China;Guizhou Academy of Agricultural Sciences Edible Fungi Research Center,Guiyang 550006,China)
机构地区:[1]贵州省农科院农作物品种资源研究所,贵州贵阳550006 [2]贵州省食用菌育种重点实验室,贵州贵阳550006
出 处:《中国食用菌》2020年第11期14-17,21,共5页Edible Fungi of China
基 金:2019年度贵州省科技重大专项项目(黔科合重大专项字[2019] 3008);2017年度贵州省科技计划项目(黔科合支撑[2017]2510-2);2019年度贵州省食用菌育种重点实验室(黔科合平台人才[2019] 5105号);2018年度贵州省科技平台及人才团队建设计划项目(黔科合平台人才[2018] 5619)。
摘 要:为了调查红托竹荪资源分布特征,以织金县为调查对象,共设计了6条调查路线,对红托竹荪资源进行系统调研;并进行林分因子、土壤因子以及水平、垂直分布特征分析。结果表明,红托竹荪的寄主主要为多年生苦竹、金竹等竹林腐根;在营养丰富、土质疏松、保湿效果好的黑棕色沙土中分布较多;主要生长于海拔1000 m^1 500 m,水平分布主要集中在织金的北部以及中南部,东南方向和西面分布较少。此次调查探明了红托竹荪生态习性与分布特征,为贵州红托竹荪这一特色优势资源的保护提供参考,为红托竹优良菌株的选育奠定基础。In order to investigate the distribution characteristics of Dictyophora rubrovolvata resources, with Zhijin County as the survey object, a total of 6 survey routes were designed to conduct a systematic investigation of D. rubrovolvata resources, and analyze the stand factors, soil factors, and horizontal and vertical distribution characteristics. The results showed that the hosts of D. rubrovolvata are mainly the rot roots of bamboo forests such as perennial bitter bamboo, phyllostachys praecox and so on, it is more distributed in the dark brown sandy soil with rich nutrients, loose soil and good moisturizing effect, which mainly grows in1 000 m-1 500 m altitude and horizontal distribution are mainly concentrated in the north and south-central of Zhijin, with less distribution in the southeast and west. The investigation has found out the ecological habits and distribution characteristics of D.rubrovolvata, providing a reference for the protection of this characteristic and advantageous resource of D. rubrovolvata in Guizhou, and laying the foundation for the selection and breeding of excellent strains of D. rubrovolvata.
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