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Northern Horticulture
2011
(5)
33-35
平菇混合基质对水果黄瓜生长的影响研究
作 者：
张志忠;钟建明;马琼媛;普剑伟;陈义;罗少青;郭建英
单 位：
玉溪农业职业技术学院;峨山县沃土科技服务部;云南省红塔区研和镇农技农技站
关键词：
平菇混合基质;水果黄瓜;植物学性状;生物学特性
摘 要：
以4个水果型黄瓜品种为试材,研究平菇混合基质的生物学性状在黄瓜生育过程中的变化及对黄瓜生长的影响。结果表明:平菇菇渣可使水果黄瓜正常生长,在产量、品质方面,以哈研一号水果黄瓜为最好,适合菇渣基质栽培;在黄瓜栽培过程中,基质的pH逐步上升,而EC值则逐步下降。
译 名：
Study on Effect of Oyster Mushroom Mixed Medium on Growth of Fruit Cucumber
作 者：
ZHANG Zhi-zhong1,ZHONG Jian-ming1,MA Qiong-yuan1,PU Jian-wei2,CHEN Yi1,LUO Shao-qing1,GUO Jian-ying3(1.Yuxi Agriculture Vocation-Technical College,Yuxi,Yunnan 653106;2.Wotu Scientific and Technological Service,E'shan,Yunan 653200;3.Hongta Yanhe Town Agricultural Technological and Machinery Station in Yuxi,Yuxi,Yunnan 653106)
关键词：
oyster mushroom mixed medium;fruit cucumber;botanical traits;biological characteristics
摘 要：
Four fruit cucumber varieties were used as experimental material in study on effect of biological characteristics of oyster mushroom mixed medium on the changes in reproductive process and growth of cucumber.The results showed that residue of oyster mushroom could maintain the regular growth of fruit cucumber and Hayan No.1,performed best in both yield and quality,is suitable for mushroom residue cultivation.The EC value declined with increasing pH level of medium in the process of cucumber cultivation.
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