Analysis Of Volatile Compounds In Strawberrry And The Development Of Mushroom Substrate

In order to detect the formation and the process of the change of flavor compounds, the quantity and quality of flavor compounds in four different ripening stages of strawberry,’Hongjia’ and ’zhangji’ as donators are analysised by Solid-phase microextraction (SPME) and Gas chromatography-mass spectrometry (GC-MS). The results indicated the types of volatile compounds were increasing during fruits maturity, and main volatile compounds were different, at immatural stages, alcohols and aldehydes played an important role, then with fruit growing mature, esters became the main compounds. The difference of both types and amounts between two cultivars was significant. Meanwhile, reducing sugar was detected at different stages, which increases at first and then showed a downward trend over the maturity process.After young leaves of the strawberries cut into0.5～1cm2leaf discs, and setting hygromycin (hygromycinB, HmB) different concentration gradients, it shows that the best concentration for screening is15mg/L in strawberry leaf adventitious bud induction experiments. And strawberry leaves regenerate successfully on Murashige-Skoog (MS) medium supplemented with various concentrations of2.25mg/L6-benzylaminopurine (6-BA), and2.0mg/L Indoleacetic acid (IAA)Mushroom residue was used as raw material, through high-temperature rapid fermentation process, the Characteristics of the raw product including bulk density, porosity, water absorption, pH value, EC values, all N, all P, all K and other physical and chemical parameters are measured. According to physical and chemical environment for plants’ growth, together with the leaching process of fermentation products and configuring the different proportions of perlite, vermiculite and other inorganic matrix, and using strawberry ’redcoat’ and ’zhefen NO.1’ tomato as material, the nursery cultivation experiment was taken and the appropriate matrix formulation selected.