Study On Growth Model For Fruiting Body Of Pleurotus Eryngii Under Controlled Environment

Pleurotus eryngii is a well-known edible and medical fungus and has perfect market prospects. Now the size of industry cultivation of Pleurotus eryngii is close ro Flammulina. Due to thick flesh, good taste and long shelf-life, Pleurotus eryngii is deeply welcomed by consumers.In this experiment, firstly we divided the industry cultivation of Pleurotus eryngii into different stages and then studid the effects of environmental factors on each stages. We got the most suitable range of environmental factors were found out for each stage considering the growth cycle, yield, and quality characteristics. The main factors which contribute most to single mushroom body weight were obtained using path analysis of agronomic traits. Appropriate modeling mothod was chosen to establish yield model and growth model.The main result was as following.1. Temperature, humidity and carbon dioxide concentration all significantly impact the growth of Pleurotus eryngii in different stages (Hyphae recovery, primordia formation and fruiting body growth). Growth rate in each stage is significantly different under different conditions. Effects of temperature are strongest of the three environmental factors, and growth cycle is1-2different under different temperatures.2. Temperature, humidity and carbon dioxide concentration all significantly impact pattern and average growth rate of Pleurotus eryngii. Carbon dioxide concentration has the greatest effects on fruiting body pattern. The fruiting bodies tend to be "high-thin" under high concentrations of carbon dioxide and "Dwarf-Fat" under low concentrations. Carbon dioxide concentrations over3000ppm will damage primordium formation, and inhibit the growth of fruit body. Carbon dioxide concentration has a high correlation on pileus diameter/stem length.3. Temperature and humidity are the most commonly adjustment factors controlled in industry cultivation of Pleurotus eryngii. The difference of yields under different temperatures and humidity was studied, and production of single-bottle, single mushroom body weight and the number of mushroom can be harvested in one bottle were also analysised, furthermore the proportion of goods mushrooms was also considered as an important screening index. By comparison temperature controlled at16℃and humidity controlled about91%will get a favorable ratio of goods and mushroom production.4. The Relations among agronomic traits (pileus diameter, stem diameter, pileus thickness, stem length) and single mushroom weight were analysised using Path Analysis method. Pileus diameter(X1) and stem length(x3) contribute greatest to single mushroom weight(Y), and the equation is:Y=-15.33+8.229X1+2.762X3.5. The external environmental factors which affect growth cycle, shape, yield, quality most and the internal factors (pileus diameter and stem length) which contribute most to single mushroom weight can be combined into models. A production model and a growth model based on temperature and humidity were constructed.