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香菇是一种高蛋白、低脂肪、营养丰富的著名的食药兼用菌。香菇历来被我国人民作为延年益寿的补品,具有调节人体新陈代谢、帮助消化、降低血压、减少胆固醇、预防肝硬变、消除胆结石和防治佝偻病等功效,在国内外享有“植物皇后”和“健康食品”的美誉。经常食用香菇可以提高人体的免疫机能,强身健体,增强身体素质。香菇属于低温变温菌类,栽培中香菇菌棒或菌床的转色与转色后的惊蕈是不可忽视的关键环节。因为香菇菌棒转色与惊蕈工作是在香菇菌丝体营养生长向生殖生长阶段的过渡中进行的,它受自然环境与气候条件的影响,如温度、湿度、光照等作用,在栽培生产中要创造适宜的条件,才能避免香菇菌棒不转色、早产、群生、畸形的现象的出现,所以转色与惊蕈是香菇栽培管理中的关键环节。掌握好这个关键环节可以提高香菇的商品产量,保证香菇子实体产品质量,达到丰产丰收的目的。
Mushroom is a high protein, low fat, nutrient-rich well-known medicinal and fungi. Mushrooms have always been our people as a longevity tonic, with regulation of human metabolism, to help digestion and lower blood pressure, reduce cholesterol, prevent cirrhosis, eliminate gallstones and control rickets and other effects, both at home and abroad to enjoy the “Queen of Plants” and “Healthy food ” in the world. Regular consumption of mushrooms can improve the body’s immune function, physical fitness, enhance physical fitness. Mushrooms belong to the low temperature variable fungi, mushrooms in the cultivation of bacteria or bacteria bed color and color after the scared mushroom is a key link can not be ignored. Because lentinus fungus color and scared mushroom work in mycelium vegetative growth to reproductive growth stage of the transition, it is affected by the natural environment and climatic conditions, such as temperature, humidity, light and so on, in the cultivation and production In order to create suitable conditions, in order to avoid mushrooms bacteria stick does not turn color, premature birth, mass, the phenomenon of deformity, so the color and scared mushroom is the key to the cultivation and management of mushrooms. Master this key link can improve the production of mushrooms, mushrooms fruiting bodies to ensure product quality, to achieve the purpose of yield bumper harvest.