论文部分内容阅读
研究分析了福建省农作物品种审定委员会认定的真姬菇新品种闽真1号的营养成分和农艺性状,并测定了该品种的生产性能。结果表明,该品种热量每100克145 kJ,总碳水化合物5.5%、蛋白质2.5%、氨基酸15.65%、钠每100克6.3 mg,质软而脆,品质好;该品种菌盖色泽较真姬菇9600浅,有效菇蕾数较真姬菇9600数量多,出菇时间缩短5 d～8 d,多年多点生产示范闽真1号平均产量308 g.袋-1,出发菌株真姬菇9600平均产量为254 g.袋-1,平均增产21.3%,增产达到极显著水平,表现丰产性高、稳定性好、生产周期短,商品性状优于对照菌种,说明该品种具有良好的生产应用价值。
The nutritional composition and agronomic traits of the new strain of Zhenji mushroom, which is identified by the Crop Variety Approval Committee of Fujian Province, were studied and analyzed. The performance of the cultivar was also measured. The results showed that the calories per 100 grams of 145 kJ, total carbohydrate 5.5%, protein 2.5%, amino acid 15.65%, sodium per 100 grams 6.3 mg, soft and crisp, good quality; Shallow and effective mushrooms more than the number of mushrooms Jihui 9600 number, fruiting time shortened 5d ~ 8d, multi-year production demonstration Minzhen 1 average yield 308g. Bag -1, the starting strain of mushroom 9600 average yield of 254 g bags -1, an average yield of 21.3%, an increase of yield reached a significant level, showing high yield, good stability, short production cycle, commodity traits better than the control strains, indicating that the varieties have good production and application value.