不同浓度木醋酸对香菇菌丝生长、子实体产量和品质的影响

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中图分类号： S646.1+2 文献标志码：A 文章编号：1673-2871（2025）11-085-07

Abstract：Xia2wasusedasexperimentalmaterial，thebasicformulawasusedascontrol（CK），threetreatmentswithdifferentconcentration of wood vinegar were setto study the impactof varying wood vinegar concentrations on mycelial growth，yieldandqualityandtextureoffruitbodyofLentinulaedodes.Theresultsshowedthatdifferentconcentrations of wood vinegar had significant effects on theon mycelial growth，yieldand qualityand texture offruit bodyof L edodes. When the concentration of wood vinegar was 0.10% ，the plate mycelial growth rate and cultivation yield were 0.65cm⋅d-1 （204号 and 172.79g⋅bag-1 ，which were significantly higher than those of control group （P<0.05） . At the same time， the total amount of free amino acids in the fruiting body of L edodes was the highest and the texture was the best.Principal component analysis method was usedto simplifythe index into two keycomponents，contributing toacumulative variance of 92.593% ，and the comprehensive evaluation model wasconstructed.The analysisrevealed that the 0.10% treatmentreceivedthe topoverallrating.Ingeneral，comparedwithCK，theaditionof wood vinegarcaneffectively promote the mycelial growth rateand increase theyield，and improve the quality and textureof L .edodes.Theresults canlaya foundation for thecultivationofhigh-qualityofL.edodes.

Keywords：Lentinulaedodes;Wood vinegar;Mycelial growthrate;Yield;Quality;Texture

香菇（Lentinulaedodes）隶属于担子菌门伞菌纲伞菌自口蘑科小香菇属，是中国广泛栽培的食用菌种类之一。（剩余10880字）