食用菌品牌形象的视觉艺术价值

从视觉艺术的角度研究食用菌品牌形象的设计.通过讨论品牌名称、标志物和文字等食用菌品牌视觉要素,提出了食用菌品牌形象的视觉艺术价值设计原则.食用菌品牌形象的视觉艺术价值体现在品牌设计的多个方面,创新的视觉艺术能让食用菌品牌形象真正体现艺术的价值.     

不同配比菇渣和牛粪基质的性状及其对幼苗生长的影响

[目的]研究菇渣和牛粪有机复合基质在番茄、黄瓜和西瓜育苗上的最佳基质配比。[方法]以充分腐熟的菇渣和牛粪基质为原料,形成不同配比有机复合育苗基质,以草炭和蛭石（2∶1,V/V）为对照,采用穴盘育苗的方法,研究了菇渣有机复合基质理化性状,及其对番茄、黄瓜和西瓜生长的效应。[结果]不同配比菇渣和牛粪有机复合基质容重、孔隙度均在适宜理想基质要求范围之内,与对照相比,较高比例牛粪复合基质pH偏碱,EC值偏高,不适宜作物正常生长,而适宜比例牛粪复合基质理化性质适合幼苗正常生长,幼苗生长健壮。[结论]番茄和西瓜幼苗的生长对复合基质中牛粪的响应相似,均表现出菇渣∶牛粪为3∶1的复合基质育苗效果最好,黄瓜以复合基质菇渣∶牛粪∶河砂为2∶1∶0.5的育苗效果最好。     

桑枝的营养功能成分及其综合利用

介绍了我国桑树废弃物桑枝的利用现状,论述了桑枝的功能性成分及其作用机理,探讨了桑枝在药材、食用菌、造纸及制板等多方面的应用前景,为桑枝的多用途开发提供理论依据。     

新疆有益昆虫的调查(二)——可食用和药用昆虫

对新疆食用和药用昆虫的初步调查结果表明,新疆蝗虫种类160种左右,种群数量大,是天然草场的重要害虫,但又是一类可供食用或饲用的昆虫资源,对其进行开发与利用,可转害为益,新疆具有丰富的药用昆虫资源,记载了105种药用昆虫,它们分别属于缨尾目、蜻蜓目、蜚蠊目、螳螂目、直翅目、同翅目、脉翅目、鞘翅目、鳞翅目、双翅目和膜翅目.     

可食性保鲜涂膜对冷藏黄花梨品质的影响

为探讨可食性涂膜对冷藏黄花梨的保鲜效果,研究了虫胶和森帕尔2种保鲜膜浸涂的黄花梨在冷藏（4℃）过程中的品质变化的规律,并利用核磁共振成像检测了储藏结束后的黄花梨内部品质变化。结果表明,与直接冷藏的对照组相比,2种可食性保鲜膜处理均可显著降低黄花梨在储藏过程中的呼吸速率和失重,在储藏结束后,分别仅为对照组的74%～80%和68%～81%。并能够减少储藏过程中可溶性固形物、可滴定酸、抗坏血酸含量的变化,维持较低的核磁共振信号强度。与森帕尔保鲜膜相比,除在核磁共振信号强度无显著差异外,虫胶保鲜膜具有更好的保鲜效果。     

食用菌渣肥和氮磷钾组合对青椒产量品质的效应

采用回最优设计研究食用菌渣与氮，磷，钾肥组合对青椒的效应。结果表明，施用菌渣能改善土壤条件和氮，磷的有效性，从而提高青椒果实的产量及糖分和维生素Ｃ的含量。寻优计算表明，每盆青椒果实达３９０－４５０ｇ时，需施菌渣肥１３３．３０－１５０．１９ｇ，Ｎ３．１８－３．５１ｇ，ｐ２Ｏ５１．７３－１．９４ｇ，ｋ２Ｏ１．３４－１．６９ｇ。     

Community-based management of rural pine forests in a suburban village of Hiroshima prefecture, western Japan

Community-based management of a rural pine forest in a small suburban community, was examined and assessed. In particular, the study focused on theMatsutake project, which is an initiative seeking to help in the maintenance of a communal pine forest via the cultivation of theMatsutake mushroom by a local seniors’ group. From an ecological perspective, the maintenance work is found to be effective in the conservation and regeneration of the pine forest ecosystem, including its species diversity, especially in the herb layer. From a sociological perspective, theMatsutake project presented a valuable opportunity to strengthen connections not only within the seniors’ group, but also between senior citizens and other generations. However, subsidies for the project have tended to be gradually reduced, because it is difficult for non-involved community members to appreciate the benefits of the project. For the project to be sustainable, more widespread participation of the community is essential. A framework for wider analysis of local participatory forest management is also deemed necessary.     

白雷蘑菌丝生物学特性的初步研究

白雷蘑是山西省著名的野生食用菌．该菌营养丰富、味道鲜美。为了开发利用这一自然资源,我们对其菌丝体生物学特性进行了研究。实验表明．以腐殖土浸出液制成的葡萄糖酵母青琼脂(DYA)加富培养基是其母种的适宜培养基．原种适宜培养基配方是杂木屑40％．棉籽壳40％,麸皮15％,腐殖土5％。最适pH为6～7,最适温度是21～23℃．培养过程中,4～6℃的低温处理对促进菌丝生长有较好作用。     

食用菌病虫害危害分析与防治关键控制点

目前,国内有些食用菌基地使用农药现象比较严重,食用菌产品农药残留超标事件时有发生,严重影响了食用菌产品的质量安全,并成为制约中国食用菌产品出口的瓶颈.在全面分析食用菌生产中常见病虫害发生特点的基础上.从食用菌生产工艺、食用菌病虫害关键控制点、规范使用农药和食用菌安全生产全程质量控制等方面提出了食用菌病虫害综合防治的建议,为食用菌安全生产和全面提高食用菌产品质量提供参考.     

The smell and odorous components of dried shiitake mushroom, <Emphasis Type="Italic">Lentinula edodes</Emphasis> IV: survey of trends in consumer preferences and changes in sensory evaluation

This study is part of an effort to improve the quality of dried shiitake mushrooms (Lentinula edodes) in accordance with consumer preference. Results are presented of a trend survey that examined the preferences of consumers using questionnaires combined with sensory evaluation. From the original preference (OP) survey, the distributions of OP divided by age class (AC) were statistically equal to the results obtained in 2000. The medians of OP for teenagers and twenties were “neutral” and “slightly like,” respectively. A firm preference change occurred between teenagers and those in their twenties. It is empirically realized that sensory intensity (SI) scores that were too high or too low led to a low hedonic preference (HP) score. The same tendency was seen for “neutralists” and “likers.” In addition, almost all distributions concerned with HP had no significant difference between 2000 and 2005; for example, that of SI divided by AC. These results showed that the preference for dried shiitake mushroom has been unaffected by the passage of the past 5 years. Dried shiitake mushrooms have been used from ancient times and for many dishes; therefore, the overall preference appears to have remained unchanged.