摘要
研究同一栽培棚的香菇子实体,不同季节环境因子对香菇主要营养物质氨基酸生物合成量的影响。通过对不同季节香菇子实体氨基酸含量分析和环境因子监测结果的相关分析,探究两者之间的影响关系。结果表明:一茬新鲜香菇的总氨基酸含量最高为2.81%;二茬和三茬新鲜香菇总氨基酸含量相差不大,分别为1.56%和1.51%。相关分析表明,温度、湿度、CO_(2)浓度与子实体中生物合成氨基酸含量呈显著正相关,说明温度、湿度、CO_(2)浓度在一定范围内对香菇氨基酸的生物合成有显著性影响。综合气象条件可以看出,环境温度是影响其氨基酸生物合成含量的主要因素。香菇生长过程中环境温度、湿度、CO_(2)浓度影响其子实体的营养品质。
Taking fruiting bodies of Lentinus edodes in the same cultivation shed as the materials,the effects of environmental factors in different seasons on amino acid biosynthesis of Lentinus edodes were studied.We analyzed the amino acid content of Lentinus edodes fruiting bodies in different seasons and the monitoring data of environmental factors,and explored the correlation between them.The results showed that the content of total amino acids from fresh Lentinus edodes of the first crop could reach 2.81%,and there was no significant difference in the content of total amino acids between the second crop and the third crop,which was 1.56%and1.51%,respectively.Correlation analysis showed that temperature,humidity and CO_(2)concentration had significantly positive correlation with amino acid content in fruiting bodies,indicating that these factors had significant effect on the biosynthesis of amino acid in a certain range.From the perspective of the comprehensive meteorological conditions,the environmental temperature is the main factor affecting the biosynthesis of amino acid in Lentinula edodes,and during the Lentinula edodes growth,environmental temperature,humidity and CO_(2)concentration have effects on the nutritional quality of its fruiting bodies.
作者
刘振元
班立桐
杨红澎
黄亮
金海东
张虹
金波
LIU Zhenyuan;BAN Litong;YANG Hongpeng;HUANG Liang;JIN Haidong;ZHANG Hong;JIN Bo(Tianjin Jizhou District Meteorological Bureau,Tianjin 301921,China;College of Agronomy and Resource Environment,Tianjin Agricultural University,Tianjin 300392,China;Tianjin Baodi District Public Emergency Warning Information Release Center,Tianjin 301800,China)
出处
《农学学报》
2023年第1期39-43,共5页
Journal of Agriculture
基金
中央引导地方科技发展专项项目“环境因子对蟹味菇性状及其纤维素降解酶的影响研究”(20ZYCGSN00390)
天津市农业农村委员会产业技术体系创新团队项目“天津市蔬菜现代农业产业技术体系创新团队”(ITTVRS 2017015)。
关键词
香菇
氨基酸
温度
湿度
CO_(2)
Lentinus edodes
amino acid
temperature
humidity
CO_(2)
