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Relationship Between Substrate Water Content and Weight Loss,Mycelium Culture Time and Hypsizygus marmoreus Growth Yields |
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| Authors: | GAO Junhui FENG Zhiyong CHEN Hui Key Laboratory of Applied Mycological Resources Utilization Ministry of Agriculturethe People's Republic of China Shanghai Research Center for Edible Fungi Biotechnology Engineering Key Laboratory of Agricultural Genetics Breeding of Shanghai Instituteof Edible Fungi Shanghai Academy of Agricultural Sciences Shanghai China |
| Affiliation: | GAO Junhui,FENG Zhiyong,CHEN Hui Key Laboratory of Applied Mycological Resources , Utilization Ministry of Agriculturethe People's Republic of China,Shanghai Research Center for Edible Fungi Biotechnology, Engineering,Key Laboratory of Agricultural Genetics , Breeding of Shanghai,Instituteof Edible Fungi,Shanghai Academy of Agricultural Sciences,Shanghai 201106,China |
| Abstract: | Changes in the weight and water content of the growth substrate at different cultivation times significantly affected Hypsizygus marmoreus growth yields.Highest growth yields(132.6~146.3 g per culture) were achieved when the mycelium culture and maturation period was between 80 and 90 days,and the substrate water content was 73%~74%.Physiological maturation of H.marmoreus mycelium was correlated with the substrate water content. |
| Keywords: | Hypsizygus marmoreus water content yield physiological maturity weight loss |
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