培养料中添加梨皮渣对杏鲍菇营养品质的影响  

Effects of Adding Pear Peel Residue in Culture Material on Nutritional Qualities of Pleurotus eryngii

作　　者：陈倩颖[1] 欧祖兰[1] 吴利[1] CHEN Qian-ying;OU Zu-lan;WU Li(Hefei Normal University,Hefei,Anhui 230061)

机构地区：[1]合肥师范学院,安徽合肥230061

出　　处：《安徽农业科学》2021年第10期53-56,共4页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(51909051);校级青年教师专项(2017QN40)。

摘　　要：设计了6种梨皮渣为主料的配方,采用袋栽方式培养杏鲍菇,探索不同基质配比对杏鲍菇营养品质的影响。结果表明,随着栽培料中梨皮渣比例的增加(55%~80%),6种配方栽培出菇的杏鲍菇子实体中水分含量区别不显著;子实体中粗蛋白、还原糖、V_(C)、粗纤维的含量均呈先增后减的趋势,其中粗蛋白、粗纤维含量在65%和70%配方处理时有最高值,且显著高于CK;还原糖含量在处理D和处理E时均有最大值但与CK差异不显著;V_(C)含量在处理D时有最高值,且显著高于其他配方和CK。杏鲍菇的常规栽培料部分添加梨皮渣可有效改善杏鲍菇的营养品质。Six kinds of pear peel residues were designed as the main ingredients to study the effects of different proportions on the nutritional qualities of Pleurotus eryngii.The results showed that there were no significant differences in water content of the sporocarp in pear peel residue formula(55%-80%).The contents of crude protein,reducing sugar,vitamin C,crude fiber in the sporocarp increased first and then decreased with the proportion increasing of pear peel residue in formula.The content value of crude protein and crude fiber was the highest in formula 65%and 70%,and they were all significantly higher than those of the CK;the content of reducing sugar was the highest in formula 70%and 75%,while there was no significant differences with that of CK.The content of vitamin C was the highest in formula 70%,and was significantly higher than other treatments.The results proved that the nutrition quality of Pleurotus eryngii could be improved by adding pear peel residue to the conventional culture material.

关 键 词：梨皮渣 杏鲍菇 营养品质 粗蛋白 

分 类 号：S646[农业科学—蔬菜学]