Nutritional Component Analysis And Corn Straw Material For Cultivation Research Of Portobello Mushroom

The Portobello mushroom is a best-selling famous mushroom in European and American market, and it has a good reputation of vegetarian steak. During the outbreak period of mad cow disease and bird flu, the consumers love the Portobello mushroom in place of the meat. The fresh Portobello mushroom is out of stock in the international market, which makes it a problem to extend the production scale of Portobello mushroom.The present research was carried out in Liaoning Pastoral Industry Co.Ltd. in Fuxin, Liaoning Province. The research mainly argued the comparison of nutritional composition and raw material in cultivation of Portobello mushroom and drew a conclusion. At the same time, the possibility of making use of the corn straw abundant in Fuxin to replace other materials was also discussed. The Conclusions is as follows:1.The nutritional composition of dried Portobello mushroom was mensurated.The content of dried Portobello mushroom by percentage is like this: water 89.0, ash 10.52, protein 34.81, fat 1.88, reductive sugar 19.65, total sugar 19.65, water-soluble components 67.02, dissociate amino acids 8.10 and total carbohydrate 45.77.2. Compared with the content of white and black fungus, the dried Portobello mushroom is high in protein and ash and is low in fat. The protein content of Portobello mushroom is 14.51 percent higher than the champignon whose protein ranks the first place among the tremella and the jew's ear. The ash of Portobello mushroom is 6.02 percent. The fat of the Portobello mushroom cannot be examined and the fat in the tremella is the lowest among the above three fungi by 0.7 percent.3. The yield and the transform rate of the eight recipes varied greatly through the screening experiments of raw material for cultivation. Among them, the Recipe 5 stands on the top at both the yield and the transform rate. The Recipe 5 was composed of 20 percent clover, 30 percent corn straw and 70 percent wheat's grass.4. The experiment of quality and anti-adversity were comparably carried, and the effect of increasing the clover was evidently better than that of corn straw. The 30 percent clover in cultivation can make the mushroom compact, and increases the capability of anti-disease and anti-heat, and reduces the rate of umbrella's opening. Finally that really improves the quality of the mushrooms.5. The wheat straw was replaced by the corn straw in cultivation, which can reduce the production costs and alleviate the environmental problem resulted from straw burning. Meanwhile applying the mushroom chaff to the field also promote the material circulation in the farmland, which is very helpful for the local economy.6. The wheat straw replaced by the corn straw partly can increase the yield of mushroom, and the clover adding can improve the quality of mushroom. But the clover can collide with the corn straw, thus the proportion of the two should be taken into account.