不同波长LED光照对蟹味菇子实体农艺性状与质构品质的影响  

Effects of Illumination with Different Wavelengths of LEDs on Agronomic Traits and Texture Quality of Hypsizygus marmoreus Fruiting Bodies

作　　者：周峰[1] 余昌霞[1] 陈静 董浩然 李巧珍[1] 李正鹏[1] 姜宁[1] ZHOU Feng;YU Changxia;CHEN Jing;DONG Haoran;LI Qiaozhen;LI Zhengpeng;JIANG Ning(Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,National Research Center Biotechnology and Engineering of Edible Fungi,Shanghai 201403,China;Shanghai Finc Biotech Incorporated Company,Shanghai 201401,China)

机构地区：[1]上海市农业科学院食用菌研究所,国家食用菌工程技术研究中心,上海201403 [2]上海丰科生物科技股份有限公司,上海201403

出　　处：《食用菌学报》2023年第3期30-38,共9页Acta Edulis Fungi

基　　金：上海市科技创新行动计划农业科技领域项目(20392001200)。

摘　　要：将搔菌后的蟹味菇栽培瓶分别置于蓝光、红光、绿光、绿蓝光、红绿光、红蓝光、红绿蓝光和黑暗环境进行培养,以工厂生产的蟹味菇为对照,测定单瓶子实体数量、产量以及菌盖直径和厚度、菌柄直径和长度,采用色度计测定菌盖和菌柄颜色(L^(*)值、a^(*)值、b^(*)值、c^(*)值),采用质构仪测定子实体硬度、黏附度、弹性、咀嚼性、胶着性和黏聚性。结果表明:黑暗处理的子实体数量最多,其他处理无显著差异。绿蓝光、红绿光处理的产量较高,红光处理的较低。黑暗处理的菌盖厚度较小,红蓝光处理的较大。红光和黑暗处理的菌盖直径较小,CK和蓝光、红绿蓝光处理的菌盖直径较大。CK和绿光、绿蓝光处理的菌柄直径较小,红光、黑暗处理的较大。CK的菌柄长度较短,黑暗处理的最长。绿蓝光处理的蟹味菇子实体商品性状和口感较好。研究结果可为蟹味菇工厂化生产工艺的调整提供参考。After fungus scratching,Hypsizygus marmoreus cultivation bottles were placed under different wavelengths of LED lights,including blue light(B),red light(R),green light(G),green-blue light(GB),red-green light(RG),red-blue light(RB),red-green-blue light(RGB),and dark environment(D),respectively.Using factory produced H.marmoreus as the control(CK),fruiting bodies of H.marmoreus produced under different light quality were measured for number of fruiting bodies per bottle,yield per bottle,pileus diameter,pileus thickness,stipe diameter,stipe length.They were also determined for pileus and stipe color(L~*,a~*,b~*,c~*)by colorimetric analysis,and then determined for hardness,adhesion,elasticity,chewiness,adhesiveness and cohesivenes by using a texture analyzer.The results showed that number of fruiting bodies per bottle was the greatest under D,and there was no significant difference between other light conditions.The yields of RB and GB were high,whereas the yield of R was low.Pilei developed under D were thin,whereas those developed under RB were thick.R and D resulted in a small pileus diameter,whereas CK,RGB and B resulted in a large pileus diameter.Stipe diameter was small under CK,GB,and G,whereas that under R and D was large.Stipes of CK were short,whereas stipes of D were longer than other groups.The commercial properties and taste of GB treated fruiting bodies were of high quality.The results provided a reference for adjusting industrial production technologies of H.marmoreus.

关 键 词：蟹味菇 波长 LED 农艺性状 质构品质 

分 类 号：S646[农业科学—蔬菜学]