Effect of different substrate formulas on nutritionalcomposition of fr的繁体中文翻译

Effect of different substrate formu

Effect of different substrate formulas on nutritionalcomposition of fruiting body. Fundamental foodcharacteristic as ash, fiber, protein, fat, carbohydrate contentand energy value of oyster mushroom grown on differentsubstrate formulas were presented in Table 5. Effect ofsubstrate formulas was not significant on moisture content(89.71~91.56%) of mushroom PO while different substrateformulas significantly affected on moisture content ofmushroom PC (Table 5). The highest moisture content(92.45% and 91.13%) of oyster mushroom PC was obtainedfrom substrates 100% SB and 100% SD, respectively. Thisresult was due to the water holding capacity of substrate.The lowest moisture content (86.95%) of oyster mushroomPC was recorded at substrate 100% CC. This might be thepoor nature of this substrate in water holding capacity ascompared to the other substrates. The result was quiteclose to the value stated by Mintesnot et al. [35] whoreported that 85.6~93.4% moisture content of Pleurotussajor-caju. Similar moisture content (80.0~92.5%) wasreported for Pleurotus species grown on different agrowastes[44, 45]. Moisture content was also influenced bymushroom age, growing environments, mushroom strains,and postharvest environments [44].
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不同底物配方對<br>子實體營養成分的影響。表5列出了在不同基質配方下生長的牡蠣蘑菇的基本食品<br>特性,包括灰分,纖維,蛋白質,脂肪,碳水化合物含量<br>和能量值。<br>基質配方對蘑菇PO的<br>水分含量<br>(89.71〜91.56%)的影響不顯著而不同的基質<br>配方對<br>蘑菇PC的水分含量有顯著影響(表5)。<br>牡蠣蘑菇PC 的最高水分含量(92.45%和91.13%)分別<br>來自100%SB和100%SD的基質。該<br>結果歸因於基材的保水能力。<br><br>在底物100%CC下記錄了牡蠣蘑菇PC 的最低水分含量(86.95%)。與其他基材相比,這可能是<br>該基材的保水能力差的性質<br>。結果非常<br>接近Mintesnot等人的值。[35]誰<br>報導平菇的水分含量為<br>85.6〜93.4 %。<br>據報導,在不同的農作物上生長的杏鮑菇具有相似的水分含量(80.0〜92.5 %)<br>[44,45]。水分含量還受到<br>蘑菇年齡,生長環境,蘑菇菌株<br>和收穫後環境的影響[44]。
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Effect of different substrate formulas on nutritional<br>composition of fruiting body. Fundamental food<br>characteristic as ash, fiber, protein, fat, carbohydrate content<br>and energy value of oyster mushroom grown on different<br>substrate formulas were presented in Table 5. Effect of<br>substrate formulas was not significant on moisture content<br>(89.71~91.56%) of mushroom PO while different substrate<br>formulas significantly affected on moisture content of<br>mushroom PC (Table 5). The highest moisture content<br>(92.45% and 91.13%) of oyster mushroom PC was obtained<br>from substrates 100% SB and 100% SD, respectively. This<br>result was due to the water holding capacity of substrate.<br>The lowest moisture content (86.95%) of oyster mushroom<br>PC was recorded at substrate 100% CC. This might be the<br>poor nature of this substrate in water holding capacity as<br>compared to the other substrates. The result was quite<br>close to the value stated by Mintesnot et al. [35] who<br>reported that 85.6~93.4% moisture content of Pleurotus<br>sajor-caju. Similar moisture content (80.0~92.5%) was<br>reported for Pleurotus species grown on different agrowastes<br>[44, 45]. Moisture content was also influenced by<br>mushroom age, growing environments, mushroom strains,<br>and postharvest environments [44].
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不同基质配方对营养的影响<br>子实体的组成。基本食物<br>以灰分、纤维、蛋白质、脂肪、碳水化合物含量为特征<br>牡蛎菇的能量价值<br>基质配方见表5。影响<br>基质配方对水分含量无显著影响<br>不同基质蘑菇PO(89.71~91.56%)<br>对水分含量有显著影响的配方<br>蘑菇PC(表5)。最高含水量<br>获得了92.45%和91.13%的平菇PC<br>分别来自100%SB和100%SD基底。这个<br>结果是由于基质的保水能力。<br>平菇最低含水量(86.95%)<br>在100%CC的基底上记录PC。这可能是<br>这种基质的保水性差<br>与其他基质相比。结果是相当<br>接近Mintesnot等人所述的值。[35]谁<br>报道了平菇85.6~93.4%的水分含量<br>萨约尔卡朱。相似含水量(80.0~92.5%)为<br>不同废弃物栽培平菇的研究报告<br>[44,45]。水分含量也受到<br>蘑菇年龄,生长环境,蘑菇品种,<br>以及采后环境[44]。<br>
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