Pepper Seed Residue Accessories Edible Fungus Growth And Physiological Indicators

Since the reform and opening up, especially in recent decades, the Spark Programis put into effect by the national Ministry of Science and Technology, the planting ofpepper has become an important part of agriculture.The development and utilizationof prickly ash seed has become important industry in China.With the development andutilization of pepper seeds,there are a lot of pepper seed residue (remaining productafter oil extraction) produthe. The remaining product has not been put to good use for along time, resulting in significant economic losses. Therefore, the recovery of residuesof pepper seeds became an imminent thing.This paper is to cultivate Hypsizigus marmorens,Pleurotus ostreatus,Pleurotusabalonus,Pleurotus ferulac lanzi by pepper seed residue,and make a series of indicatorsto measure four kinds of edible mushrooms.(1) The influence of different levels pricklyash seed residue with ediblemushroom growth1) Bran-based material, different pepper seed residue as adjunct pepper seedresidue accessories can inhibit the growth rate of the edible mushroom mycelium, butdue to the higher nutrients in the residue of pepper seeds mycelium can make morestrong, strong.2) Within a certain time frame, the number of edible fungus fruiting tide, with theincrease of the pepper residue accessories increase the number of fruiting tide, when thepepper seed residue excipient content of0%, only three tide, when the pepper seedresidue content of70%accessories, up to the fruiting of7tide.3)The amount of edible mushroom fruiting increased with the increase of pepperseed residue materials, including when the residue content of the pepper seeds to70%relative for the content of0%of the total fruiting view cornucopiae increased2.8-foldPleurotus ostreatus increased4.6times, Braun mushrooms increased by3.7times,abalone increased by3.8times.(2)The influence of different levels pricklyash seed residue with physiologicalindicatorsAll nutrients increased with the increase of the content of pepper residue, onlythe crude fat in decline, when the residue content of the pepper seeds over50%crudeprotein, crude fat, crude polysaccharide and total sugar determination, four kinds ofedible fungi that changes in the nutrient content of balance. Among them, the pepper seed residue excipient content of50%, relative to its content in terms of0%,cornucopiae, Pleurotus ostreatus, Pleurotus and abalone crude protein increased by2.4,1.7,2.42.6times the crude polysaccharides increase of total sugar increased crudefat decreased3,2.75,4,2.75of times(3) The influence of different levels pricklyash seed residue with mushroomnutritional value evaluationDetermination of amino acids, AAS, and the CS, EAAI, BV, NI calculationscornucopiae, Pleurotus ostreatus, Pleurotus and abalone four kinds of edible fungusprotein nutritional value of evaluation results show that the but the nutritional value ofpepper seed residue is the most suitable species of Pleurotus ostreatus, AAS, and CS,EAAI, BV, the NI for61.97,80.4,55.1,51.26,18.35, and the first two jump to firstplace,and the end of three are not far from the highest score.