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Mathematical Study of the Effects of Temperature and Humidity on the Morphological Development of Pleurotus Eryngii Fruit Body

文献类型： 会议论文

第一作者： Juan Yang

作者： Juan Yang 1 ; Jingyin Zhao 1 ; Hailong Yu 2 ; Yunsheng Wang 1 ; Ruijuan Wang 2 ; Lihua Tang 2 ;

作者机构： 1.Technology & Engineering Research Center for Digital Agriculture, Shanghai Academy of Agricultural Sciences Shanghai 201423, P.R. China

2.Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences Shanghai 201423, P.R. China

关键词： Fruit body;morphology;air temperature;relative humidity;mathematical model;Pleurotus eryngii

会议名称： IFIP WG 5.14 international conference on computer and computing technologies in agriculture

主办单位：

页码： 312-323

摘要： The king oyster mushroom (Pleurotus eryngii) is one of the most popular mushrooms in Asia, Europe and North America. Its growth is influenced by environmental conditions, particularly air temperature and humidity. Using traditional methods of cultivation in plastic greenhouses, P. eryngii can be grown only in spring and autumn. However, mass cultivation using modern commercial methods is unrestricted by season, but precise environmental control is crucial, as the process is costly and a high energy consumption. Through experimentation and analysis of the effects of variations in air temperature and relative air humidity on morphological development, a mathematical model for these effects was developed. This model can be used to predict the optimal ranges of air temperature and humidity for various indices of morphological development of the fruiting body, and to guide commercial production. Using the model, standard values of morphological development, optimal environmental control ranges for each day of the fruiting body growth period were calculated. These values provide a reference suitable for application to actual production.

分类号： s1

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