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营养袋配方中麦粒含量对羊肚菌产量的影响

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营养袋技术是羊肚菌栽培过程中的关键环节,但大量使用麦粒作为营养袋原料与我国"不与人争粮"的农业发展理念相悖.以毕节市大方县兴隆乡为试验地,设置 12个营养袋配方,研究不同麦粒用量与辅料添加对羊肚菌产量的影响.结果显示,麦粒含量对羊肚菌产量有显著影响,其中麦粒 60％、谷壳 40％的配方综合表现最佳,单位面积产量最高,麦粒含量过高或过低均不利于羊肚菌产量的提高.加入荞麦的混合主料配方产量显著低于单一麦粒主料的配方.麦粒含量相同时,辅料中添加适量麸皮显著提高了产量.研究表明,优化营养袋配方中麦粒与其他辅料的比例是提高羊肚菌产量的关键.综合考虑各成分的作用,建议营养袋中麦粒用量约60％,以实现高产稳产.
The Impact of Wheat Grain Content in Nutrition Bags on Morchella Yield
Nutrition bag technique is a critical step in the cultivation of Morchella.However,the extensive use of wheat grains as the primary ingredient in nutrition bags conflicts with China's agricultural development principle of'not competing with hu-mans for grain'.The experiment was carried out in Xinglong Township,Dafang County,Bijie City,with 12 nutritional bag for-mulations to investigate the effects of varying wheat grain content and auxiliary additives on Morchella yield.The results demon-strated that the wheat grain content significantly influenced the yield,with the formulation containing 60％ wheat grains and 40％ rice husks showed the best overall performance and the highest yield per unit area.Both excessively high and low wheat grain contents were detrimental to yield improvement.Additionally,formulations using a mixture of buckwheat as the main in-gredient yielded significantly less than those with wheat grains only.With the same wheat grain content,the addition of an ap-propriate amount of bran as an auxiliary material significantly enhanced the yield.The study indicates that optimizing the ratio of wheat grains to other auxiliary materials in the nutrition bag is crucial for improving Morchella yield.Considering the effects of all components,it is recommended that the wheat grain content in nutrition bags be maintained around 60％ to achieve stable and high yields.

Morchella sextelatanutrition bagsformulation screeningartificial cultivation

肖群英、崔旭、游萍、薛晓辉、聂宗平、马杰、胥献宇

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贵州工程应用技术学院,贵州 毕节 551700

毕节市农业科学院,贵州 毕节 551700

六妹羊肚菌 营养袋 配方筛选 人工栽培

贵州省教育厅自然科学研究项目贵州省食用菌产学研融合项目贵州省人才办项目贵州省食用菌产业技术体系贵州省区域内一流建设培育学科毕节市六冲河流域生物保护与生态修复人才团队

黔教技[2022]069号黔菌产学研融合[2022]12号RCJD2020-7GZMARS-SYJ-2021-2025黔教科研发[2018]216毕人领通[2021]12号

2024

10.13629/j.cnki.53-1054.2024.05.006

中国食用菌
中国食用菌协会　中华全国供销合作总社昆明食用菌研究所　全国食用菌科技情报中心站

中国食用菌

影响因子：0.574
ISSN：1003-8310
年,卷(期)：2024.43(5)