| 珍稀食用菌姬松茸品种比较试验 |
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| 引用本文： | 胡晓艳.珍稀食用菌姬松茸品种比较试验[J].北京农业,2010(27). |
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| 作者姓名： | 胡晓艳 |
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| 作者单位： | 北京市农业技术推广站,北京,100029 |
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| 摘 要： | 为了引进适宜本地栽培的姬松茸品种,试验对4个姬松茸品种(薛瑞、姬1号、姬4号、姬5号)通过菌丝生长情况、发菌及出菇时间、子实体外观形态、产量等性状进行了比较。结果表明:姬4号发菌较慢,但子实体大、产量在供试品种中最高;薛瑞发菌速度、子实体大小及产量也均较好。本地栽培姬松茸可以选择姬4号和薛瑞这2个品种。
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| 关 键 词： | 姬松茸 食用菌 品种比较 |
Varieties Comparision Test of Rare Edible Fungi Agaricus blazei Murrill |
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| Hu Xiaoyan.Varieties Comparision Test of Rare Edible Fungi Agaricus blazei Murrill[J].Beijing Agriculture,2010(27). |
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| Authors: | Hu Xiaoyan |
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| Abstract: | In order to introduce suitable for local cultivation of Agaricus species, this test four Agaricus species (Xuerui, Ji 1, Ji 4, Ji 5) by mycelium growth rate, fruiting time, fruiting body appearance, yield and other traits were compared. The results show that the Ji 4 mycelium growth slower, but fruiting body size and yield was the highest in these varieties, Xuerui mycelium growth speed, size and yield of fruiting bodies were also good. Therefore, the local culture Agaricus could select these 2 species of Ji 4 and Xuerui. |
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| Keywords: | Agaricus blazei Murrill edible fungi variety comparison |
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