|Title:||一種食用菇Lepiota naucina Fr. 栽培方法的初步試驗||Other Titles:||Preliminary Experiments on the Cultivations of Lepiota naucina Fr., an Edible Mushroom||Authors:||杜金池
|Issue Date:||Jun-1979||Publisher:||臺灣洋菇雜誌社||Journal Volume:||3||Journal Issue:||2||Start page/Pages:||28-34||Source:||臺灣洋菇||Abstract:||
Lepiota naucina Fr. 採自霧社，為一種香醇美味的食用菇，菇體白色，肉質柔軟，肥厚結實，極具發展栽培的價值。本種在法國已有栽培，若不予覆蓋，下種後約40天即開始產生子實體，以紅土覆蓋2cm則可產生大型子實體，但出菇量較少，覆蓋4cm時不產生子實體。
Lepiota naucina Fr., collected from Wushe, Nantou, is an edible mushroom with a favorable flavor. Its entire fruiting body is white except that gills become sordid grayish vinaceous after getting Old and turn from dingy vinacous brown to dark avellaneous when dried. The flesh is white, thick, and rather firm. Since the mushroom grows easily on pastures, lawns, grassy or weedy grounds, compost piles and occasionally in open woods, it is considered to have a high potential value of cultivation.
The optimum temperature for hyphal growth of this fungus is at 24'C. Fruiting bodies appear on the Straw compost without casing at 40 days after spawning under the room temperature, 20—250C. Casing With a 2 cm layer of red clay results in the formation of comparatively bigger fruiting bodies, but the number Of mushrooms is Obviously reduced. No fruiting body is noticed if a 4 cm layer of casing is given.
|Appears in Collections:||(4)植物病理組|
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