不同含水量对菇渣发酵影响的试验研究

该文研究了以棉籽壳、木屑为主料的菇渣在室温发酵条件下,不同含水量对菇渣发酵的温度、时间及腐熟菇渣理化性状的变化情况,并分析和讨论了菇渣基质化发酵的条件及利用方式。结果表明:不同含水量菇渣发酵时,显著改变了腐熟后菇渣的理化性状;在常温下,棉籽壳菇渣含水量为55%、木屑菇渣含水量为60%时,自然发酵70d后,菇渣充分腐熟,其理化性状有利于配制工厂化育苗营养基质和无土栽培基质。

Effect of Water Content on the Fermentation of Mushroom Residues

The aim of this study was to explore the effect of water content on the fermentation of mushroom residues which were compounded of cottonseed hull,sawdust as main ingredients under condition at room temperature,and to analyze the changes in the temperature,time,and maturity of mushroom residues' physicochemical characteristics as well as its applications. The results showed that the different water contents significantly changed the physicochemi?cal properties of the mushroom residues. Under the room temperatures,water content should be adjusted to 55%in cottonseed shell mushroom residue while water content should be adjusted to 60%in sawdust and mushroom residue. After 70 days natural fermentation,mushroom residue composts and its physicochemical properties were suitable for preparation of factory seedling nutrient substrate and soilless cultivation.