摘要
随着我国食用菌产业发展,菌渣的资源化利用已成为亟待解决的问题。本文从食用菌菌渣理化性质对栽培基质理化性质的影响、菌渣复配基质在蔬菜栽培中的配比利用等方面进行了综述,旨在为食用菌菌渣在蔬菜生产领域的高效转化利用提供理论基础与参考。
With the development of edible fungi industry in China,slag resource utilization has become an urgent issue to be solved.This paper reviewed the effect of physical and chemical properties of edible fungi residue on physical and chemical properties of cultivated substrate,and ratio utilization of the composite substrate of edible fungi residue in vegetable cultivation,aiming at providing theoretical basis and reference for efficient transformation and utilization of edible fungi residue in vegetable production.
作者
翟挺楷
储玉凡
林碧英
钟路明
林黄昉
ZHAI Tingkai;CHU Yufan;LIN Biying;ZHONG Luming;LIN Huangfang(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;Vegetable Research Institute of Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;College of Horticulture and Forestry,Huazhong Agricultural University,Key Laboratory of Horticultural Plant Biology,Ministry of Education,Wuhan 430070,Hubei,China)
出处
《中国蔬菜》
北大核心
2023年第3期29-36,共8页
China Vegetables
基金
国家级大学生创业实践项目(202110389036S)
福建农林大学乡村振兴设施种苗工程服务团队项目(NO.11899170126)。
关键词
食用菌菌渣
蔬菜
基质化利用
理化性质
配比
edible fungus residue
vegetable
substrate utilization
physico-chemical properties
formula
