摘要
以六妹羊肚菌Morchella sextelata为研究材料,采用小麦含量为45%(高剂量)和20%(低剂量)的2种外源营养袋配方和4种不同营养袋数量(13-16个/小区),测定六妹羊肚菌农艺性状、产量和子实体营养品质。结果表明:各处理菌盖长度、菌盖直径、单菇重等农艺性状无显著差异,高剂量组产量随着营养袋添加量增加而显著提高,最高剂量组产量达到1028.52 kg/667 m^(2);低剂量组间产量无显著差异,最低为576.10kg/667m^(2)。高剂量组子实体粗蛋白、总氨基酸、必需氨基酸、非必需氨基酸、甜味氨基酸、苦味氨基酸、鲜味氨基酸和无味氨基酸含量显著低于低剂量组,且随营养袋添加量增加而降低。各种氨基酸的味觉活性值(TAV)均大于1,表明对子实体风味呈现均有贡献,其中谷氨酸(Glu)含量和TAV值均最高,对子实体风味贡献最大。营养袋配方中麦粒虽然是羊肚菌高产的重要保障,但也会降低子实体中粗蛋白含量,进而影响其品质。
The agronomic traits,yield and nutritional quality of the morel Morchella sextelata were investigated under cultivation condition employing bagged exogenous nutrient containing 45%(high dose)and 20%(low dose)wheat grain as supplementary substrate,respectively.Four treatments of different quantities of nutrient bags(wet weight 1.0 kg per bag)ranging from 13 to 16 per plot were set up.The bags are made of heat-resistant polypropylene material.Before placing them on the morel mycelia colonized soil surface,3–5 slits approximately 10 cm in length were created on one side of the nutrient bag.Following this,the side with the slits was affixed to the soil surface to encourage the entry of mushroom mycelium into the nutrient bag.The results showed that there were no significant differences in agronomic traits such as pileus length,pileus diameter,and single mushroom weight among the treatments.The yield of the high-dose groups significantly increased with the increase of the number of nutrient bags,reaching a maximum yield of 1028.52 kg/667 m^(2).There was no significant difference in the yield of the low-dose groups,and the lowest yield was 576.10 kg/667 m^(2).The content of crude protein,total amino acids,essential amino acids,non-essential amino acids,sweet amino acids,bitter amino acids,umami amino acids and tasteless amino acids in the fruiting bodies of the high-dose groups was significantly lower than that in the low-dose groups,and the content decreased with the increase of the number of nutrient bags in the high-dose groups.The taste activity value(TAV)of each amino acid was greater than 1,indicating that they all contributed to the taste presentation of the fruiting bodies.The glutamic acid(Glu)content and TAV value of each treatment were the highest,making a notable contribution to the special flavor of the fruiting bodies.Although the wheat grain in the bagged nutrient is crucial for ensuring the high yield of morel mushrooms,it can also reduce the crude protein content in the fruiting bodies,thereby affecting the product quality.
作者
魏子涵
魏军
孔繁建
陈青君
曹博硕
张国庆
WEI Zihan;WEI Jun;KONG Fanjian;CHEN Qingjun;CAO Boshuo;ZHANG Guoqing(College of Plant Science and Technology,Beijing University of Agriculture,Beijing 102206,China;Institute of Agricultural Sciences of Shunyi District,Beijing 101300,China)
出处
《菌物学报》
CAS
CSCD
北大核心
2024年第11期131-142,共12页
Mycosystema
基金
现代农业产业技术体系北京市食用菌创新团队(BAIC03)。
关键词
羊肚菌
麦粒含量
产量
粗蛋白含量
味觉活性值
morel
wheat grain content
yield
crude protein content
taste activity value
作者简介
Corresponding author:张国庆,E-mail:zhanggqbua@163.com,0000-0002-6832-5931。
