The Research On The Ecological Features,Nutrition, Safety And Dried Technology Of Amanita Stribiliformis’s Fruit Bodies

Magu mushroom was one of wild edible mushrooms. The growing conditions of Magu mushroom in youxi-Gian mushroom plant of Fujian province were investigated. We had taken many measures to improve the yield and quality, such as weeding and watering, and the idea developing Magu mushroom by wild and artificial management was put forward.The morphological characteristics of Magu mushroom’s fruit bodies were observed. The sizes of the fruiting bodies were measured. The size of spore collected was observed by microscope. Based on the results, Magu mushroom was identified and belongs to Amanita stribiliformis (Vitt.) QuelThrough a series of experiments, the isolates from fruit bodies of A. stribiliformis were plant to different culture medium, i.e saw dust, pine needles, PDA and maize flour medium. The results showed that the A.stribiliformis was difficult to be cultivated. It could not grow in sawdust and pine needles medium, a few could germinate in PDA and maize flour medium. The germinating rate is low, only10%. The germination rate was highest(20%) in maize flour medium.The nutrition ingredient, pesticide residues and heavy metal content of A.stribiliformis fruiting bodies were detected. The results showed that the content of chlorothalonil was0.01892mg/kg, the content of cypermethrin, deltamethrin, bifenthrin, fenpropathrin, dichlorvos and chlorpyrifos were less than0.01mg/kg, respectively. So the contents of all7kinds of pesticide residues were lower than the national food safety standards, respectively. The contents of arsenic, mercury, lead and cadmium were also less than0.01mg/kg, far below the national limit standard, which indicated that the wild A. stribiliformis fruit foodies was safety food. The protein content was23.6g/100g, the fat content was7.11g/100g, the content of crude fiber was13g/100g. It contains17kinds of amino acids and7kinds of essential amino acids. At present, A. stribiliformis can not be cultivated, the yield is low, the price is high, the market prospect is good.The dried technologies of Rotating hot air drying, constant temperature, hot air drying, hot wind drying, microwave vacuum drying, microwave drying and natural drying of fruit bodies were researched. By sensory analysis, the hot air drying, hot wind drying and natural drying was better. By the hardness as index, solar drying was better with minimum hardness after rehydration, the hardness of microwave vacuum and microwave drying were larger, the senses were poor. By rehydration rate as index, solar drying was best, while the microwave drying was relatively poor. By the content of VC as index, the best one is the microwave drying, the second is the constant temperature hot air drying. The VC content of natural drying was significantly lower (more losses). Based on these indexs, the constant temperature hot air and solar drying methods were better to fruit bodies of A. stribiliformis.