Effects of High Temperature Stress on Proline Content in Fruiting Body of Pleurotus ostreatus
[ Objective ] The mechanism of edible fungi to adapt to the adversity was explored to provide a theoretical basis for the breeding and the production of edible fungi. [Method] Using three different temperature-sensitive Pleurotus ostreatus as test materials, the dynamic changes of free proline accumulation infruiting body of Pleurotus ostreatus under high temperature during 0.5, 1.0, 1. 5 and 2.0 days were studied u-sing 25 ℃ as CK. [ Result]High temperature made free proline increase in fruiting body. The content accumulation in high temperature-resistant fuyoul was more than that in less heat-resistent Pleurotus ostreatus-99 and the heat-sensitive heipingwang. [Conclusion] Under high temperature stress, the accumulation of free proline in Oyster mushroom fruiting bodies was a protective reaction to high temperature damage, which was to improve its resistance to high temperature stress.
国家科技期刊平台
NSTL
万方数据
维普
