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茶新菇营养丰富,肉质脆嫩,口感极佳,产品可鲜销、制罐或干制出口,是一种极有开发潜力的食用菌新品种.我校从1995年开始菌种驯化及栽培试验,并陆续在建阳、建瓯、邵武等县市示范栽培均获得成功.现将主要技术简介如下;1 菌株特性 茶新菇子实体多丛生,菌益直径5～10cm,长3～10cm,表面红褐色至黄褐色,肉质紧实,为中温型菌类,菌丝生长最适温度23～28℃,子实体形成最适温为16～26℃,在偏低温度下生长缓慢,但朵大肉厚品质好.培养料含水量为60%～65%,出菇相对湿度86%～95%.茶新菇菌丝对木质素、纤维素的分解能力较弱,但对氮源的要求较高,最适pH值为5.5～6.5,属好气性菌类,空气不足菌丝生长缓慢,通风不良易造成菌柄粗长、菌盖细小而出现畸形.
New mushroom mushroom nutritious, crisp meat, excellent taste, the product can be sold, canned or dried exports, is a great potential for the development of new varieties of edible fungi. Our school from 1995 domestication and cultivation of bacteria Test, and one after another in Jianyang, Jian’ou, Shaowu and other counties and cities demonstration cultivation are successful. Now the main technical briefings are as follows; 1 strain characteristics of tea mushroom body more clusters, mycelium diameter 5 ~ 10cm, length 3 ~ 10cm , The surface is reddish-brown to yellow-brown, the flesh is firm, which is medium temperature type. The optimal temperature for mycelial growth is 23-28 ℃. The optimum temperature for fruiting body formation is 16-26 ℃ and slow growth at low temperature DuoGe meat thick good quality.Cultivation of water content of 60% to 65%, fruiting relative humidity of 86% to 95% .New mushroom mycelium on the lignin, cellulose decomposition ability is weak, but the nitrogen source requirements Higher, the optimum pH value of 5.5 to 6.5, is a kind of aerobic fungi, lack of air mycelium slow growth, poor ventilation can easily lead to stipe stout, small cap and deformity.