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中国农学通报

中国农学通报 ›› 2014, Vol. 30 ›› Issue (16): 91-95.doi: 10.11924/j.issn.1000-6850.2013-2184

所属专题： 食用菌； 食用菌

• 林学 园艺 园林 • 上一篇    下一篇

不同含水量和菌剂对蘑菇渣腐熟效果影响研究

武亚敬 毕君 高红真   

  • 收稿日期:2013-08-14 修回日期:2013-09-02 出版日期:2014-06-05 发布日期:2014-06-05
  • 基金资助:
    国家林业局948项目 “育苗基质理化性质精准化调控技术引进” (2012-4-64)。

Study on the Effects of Different Water Content and Agent on the Mushroom Residue Composting

  • Received:2013-08-14 Revised:2013-09-02 Online:2014-06-05 Published:2014-06-05

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摘要： 为了弄清不同含水量和添加微生物菌剂对蘑菇渣的腐熟过程及效果的影响，将不同含水量和添加微生物菌剂的蘑菇渣进行堆制腐熟，分析蘑菇渣腐熟过程中的理化性质变化和不同含水量、添加微生物菌剂对蘑菇渣腐熟效果的影响。结果表明：经腐熟处理的蘑菇渣，理化性能均得到较大改善；含水量为30%~35%的蘑菇渣腐熟结果最好，其次是含水量45%~50%并添加微生物菌剂，然后是含水量为45%~50%的蘑菇渣，腐熟效果最不好的是20%~25%和60%~65%含水量的蘑菇渣。

关键词: 防治, 防治

Abstract: In order to find out the influence of treating mushroom residue with different water content and microbial agents on composting, the mushroom residue with different water content and microbial agents were studied in the paper, the physical and chemical properties change of the mushroom residue and the effect of the water content and microbial agents on mushroom residue were analyzed. The results showed that the physical and chemical properties of the mushroom residue with different treatment are improved greatly, the result of the mushroom residue with 30-35% water content was best, and which followed by 40%-45% water content and adding microbial agents, and then was with 45%-50% water content and the result of mushroom residue with 20%-25% and 60%-65% were worst.