謝必峰; 林琳; 施巧琴; 陳哲超; 吳松剛
福建師范大學(xué)生物工程學(xué)院

【中文摘要】 本研究以香菇、金針菇、風(fēng)尾菇為代表，從孢子形態(tài)、菌絲和子實(shí)體的生長(zhǎng)以及生理酶活等方面比較全面地探討了Ｚｎ、Ｃｕ、Ｎｉ元素對(duì)食用菌生長(zhǎng)發(fā)育的影響。結(jié)果表明：微量元素對(duì)食用菌生長(zhǎng)發(fā)育的影響，存在著種類及濃度差異；其中Ｚｎ的增產(chǎn)效應(yīng)是顯著的；Ｃｕ對(duì)香菇產(chǎn)量抑制明顯，而對(duì)鳳尾菇有增產(chǎn)效應(yīng)；低濃度的Ｚｉ對(duì)提高香菇和風(fēng)尾菇的質(zhì)量是有益的，但對(duì)金針菇則有明顯的抑制作用。

【英文摘要】 In this paper,the physiological reaction of Zn,Cu and Ni on Lentinus edodes,Pleurotus membrancensand FIammulina were studied completely,such as the shape of spore,the growth of hypha and fruit and theenzyme activity etc.The results showed that the effect of trace elements on growth of these edible fungi be-ing differ in variety and concentrations.Generally trace elements could promote growth of about the ediblefungi in low concentration,Cu could restrain yield of Lentinus edodes clearly but increase yield of Pleurotusmembrancens.Zn could make these edible fungi production increase clearly.The low concentration of Nicould improve the quality of Lentinus edodes and Pleurotus membrancens,but it could restrain the growth ofFlammulina velutipes clearly.

【中文關(guān)鍵詞】 微量元素; 食用菌; 生長(zhǎng)發(fā)育
【英文關(guān)鍵詞】 trace element; edible fungi; growth

【文獻(xiàn)出處】 中國食用菌,EDIBLE FUNGI OF CHINA,編輯部郵箱,1996年03期 【DOI】CNKI:SUN:ZSYJ.0.1996-03-003