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对食用菌呼吸作用的研究,在国外也仅从食用菌与外界环境的关系来探讨,如对吸收的氧气、呼出的二氧化碳数量进行定量测定。使用这种方法要有较复杂的仪器和很高的实验条件。本文是从食用菌本身的生理生化变化入手,采用简便、准确的TTC 法,测定食用菌菌丝在子实体分化期脱氢酶活性的变化,来探讨其呼吸作用的变化规律及与食用菌品种特性的关系。
The study on the respiratory effects of edible fungi in foreign countries, only from the relationship between edible fungi and the external environment to explore, such as the absorption of oxygen, exhaled carbon dioxide quantitative determination. Use this method to have more complicated instruments and high experimental conditions. This article starts with the physiological and biochemical changes of the edible fungus itself, and uses the simple and accurate TTC method to determine the changes of the dehydrogenase activity of the edible fungus mycelium during the fruiting body differentiation, Characteristics of the relationship.