食用菌、园林树木、花卉栽培技术

食用菌、园林树木、花卉栽培技术目录第一部分食用菌栽培技术·····································································1第一章概述··················································································1第一节食用菌的营养和药用价值··················································1第二节食用菌生产的发展前景·····················································3第二章菌种生产···········································································5第一节菌种生产流程·································································5第二节菌种生产常用设备仪器·····················································6第三节培养基质配制技术···························································7第四节灭菌与消毒··································································11第五节菌种分离和提纯····························································15第六节菌种接种与扩大培养······················································18第七节菌种保藏方法·······························································19第三章蘑菇·············································································21第一节对生活条件的要求·························································21第二节栽培技术·····································································22第四章草菇················································································27第一节草菇对生活条件的要求···················································27第二节栽培技术·····································································28第五章平菇（凤尾菇）································································33第一节对生活条件的要求·························································33第二节平菇栽培料的配制·························································34第三节栽培技术·····································································36第六章香菇················································································39第一节对生活条件的要求·························································39第二节栽培技术·····································································40第七章食用菌的保鲜与加工··························································45第一节食用菌的保鲜贮藏·························································45第二节食用菌的加工·······························································45第三节食用菌产品的分级·························································49第二部分园林树木花卉栽培技术···························································51第一章树木的繁殖方法································································51第二章植树工程施工···································································54第三章常见树木的栽培································································56第四章果品生产·········································································60第五章林业生产·········································································65第六章花卉生产·········································································68第一节花卉概述·····································································68第二节基础知识——花卉分类···················································71第三节花卉与环境因子····························································76第四节露地花卉·····································································88第五节水生花卉·····································································99第六节花卉植物组织培养························································100—1—第一部分食用菌栽培技术第一章概述食用菌是真菌中能形成大型子实体或菌核类组织，并能供食用（兼有药用）的种类。在真菌分类学上大多数属于担子菌亚门，少数属于子囊菌亚门。全世界在25万种真菌之中，约有1万余种为大型真菌，其中有近2000个种基本上可食用的菌。但目前约有80个种驯化栽培成功，其中有20多种具有商品生产价值。其中只有45种在很多国家中进行工业规模生产。食用菌生产发展迅速，栽培的国家发展到80多个，全世界食用菌年生产鲜菇量逐年递增。我国已成为世界食用菌生产的主要国家。1988～1989年间我国大陆生产鲜菇量，平菇80万吨，木耳36万吨，香菇32万吨，双孢蘑菇17万吨，草菇11万吨，银耳10万吨，猴头菇6万吨，金针菇4万吨，滑菇3.2万吨。此外还有金耳、灰树花、竹荪等栽种培菌和松口蘑、美味牛肝菌、蒙古口蘑，羊肚菌等野生菌。全国食用菌年产量达到200万吨。我国食用菌产品深加工能力也有较大发展。近年来，随着党在农村的一系列方针政策的落实，食用菌生产正成为一些地方的支柱产业，并成为广大农村脱贫致富的一项重要门路。因此，大力发展食用菌生产，对繁荣城乡经济，满足市场需要，增加出口商品，扩大对外贸易，支援国家建设等方面都有着重大的意义。第一节食用菌的营养和药用价值一、蛋白质世界各国商业栽培的四种食用菌为双孢蘑菇、香菇、平菇和草菇。它们的蛋白质含量一般占其子实体鲜重的1.75～3.63%，最高为5.9%，然而典型的平均值为3.5～4%，按干重计算蛋白质含量为19～35%。食用菌的蛋白质含量分别比芦笋和卷心菜高2倍；比柑桔高4倍，比苹果高12倍，虽低于动物肉类，但却高于其它大多数食物甚至包括牛奶。所以食用菌有“素中之荤”和“植物肉”的美称。二、必需氨基酸食用菌蛋白质中的氨基酸组成较全面，如双孢蘑菇含有19种氨基酸，香菇、平菇含有18种氨基酸。人体虽能把某些氨基酸转化为另一些氨基酸，但有9种氨基酸是人体不能自身合成的，它们被称为必需氨基酸，有赖氨酸、甲硫氨酸、色—2—氨酸，苏氨酸、缬氨酸、亮氨酸、组氨酸、异亮氨酸和苯丙氨酸。通常栽培的食用菌含有人类所必需的9种氨基酸，其中赖氨酸含量最丰富，赖氨酸对促进记忆，增进智力有独特的作用，对婴幼儿和老年人健康十分重要。三、脂肪不同食用菌的脂肪含量占其干重的1.1～8.3%，平均含量为4%，基本不饱和脂肪酸至少占总脂肪酸的72%。这些非饱和脂肪酸主要为亚油酸，这种脂肪酸在总脂肪酸含量中的比例为：香菇为76%，草菇70%，双孢蘑菇为69%。在人们日常饮食中，非饱和酸是必需的营养物质。动物脂肪中所含的大量饱和脂肪酸，则可能对过多摄入的人不利。四、维生素食用菌中含有多种维生素，如含有硫氨素（维生素B1），核黄素（维生素B3），泛酸（维生素B3），烟酸（维生素B5），吡哆醇（维生素B6），叶酸（维生素B11），钴胺素（维生素B12），抗坏血酸（维生素C），麦角甾醇（维生素D原），生物素（维生素H）等。如双孢蘑菇每克干子实体中含有硫胺素1.14毫克，核黄素为5.0毫克。食用菌中抗坏血酸含量以香菇为最高达9.4毫克（每I00克干菇），凤尾菇7.4毫克．双孢蘑菇为1.8毫克，草菇为1.4毫克，麦角甾醇（维生素D原）的含量以草菇为最高（0.47%）．其次是香菇（0.27%）和双孢蘑菇（0.23%）银耳含量低（0.01%）。经紫外光照射，食用菌中的麦角甾醇可转化为维生素D。五、碳水化合物与纤维素戊糖、甲基戊糖、已糖，双糖氨基糖、糖醇、糖酸都是食用菌多糖的成分，平菇类的多糖含量为干重的46.6～81.8%，双孢蘑菇干重的60%为多糖。近年来，发现从食用菌中提取的水溶液性多糖成分可抑制肿瘤的生长。食用菌所含的纤维素为粗纤维，包括木质素，半纤维素，多缩戊糖和胶质等，如双孢蘑菇为10.40%香菇为11.5%～12%。食物纤维素对人体健康很有益，可以减少胆盐的沉积和降低血液中胆固醇的含量，从而防止胆结石和高血压等。六、核酸据测定，双孢蘑菇的核酸含量在每百克干样品中为2．66克（其中RNA占有2．49克），凤尾菇为4.06克（RNA占3．85克），香菇为3.73克（RNA占3.6克），草菇为3.88克（RNA占3.59克）。双孢蘑菇、香菇含有一种特殊的双链RNA，称为蘑菇核糖核酸，能刺激机体产生干扰素，抑制病毒增殖，而且有一定抗肿瘤作用。所以经常食用一些香菇蘑菇等食用菌，可以预防流行性感