Detection of edible mushrooms/physicochemical component parameters

The detection range of edible mushrooms includes shiitake mushrooms, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus eryngii, Agaricus bisporus, black fungus, agaric fungus, golden needle mushroom, smooth mushroom, yellow umbrella, gray tree flower, spotted mushroom, Pleurotus ostreatus, lotus leaf pleated umbrella, tea firewood mushroom, Agaricus blazei, brick red pleated umbrella, monkey head, mushroom, etc. Identification of morphological characteristics of edible mushroom species: mainly including the mode of fruiting body formation, the angle between individuals and branches of clustered species, the color, texture, shape, size and thickness of the cap, the cross-sectional shape of the cap, the presence and number of surface scales, the color, shape, texture, length and diameter of the stipe, the presence or absence of scales or hairs, the mode of stipe growth, and the ratio of stipe to cap; Physiological characteristics: mainly including the temperature range for mycelium growth, suitable temperature, optimal temperature, maximum and minimum temperature for survival, antagonistic reactions with similar varieties, and the presence and depth of pigments in thin and dense hyphae and aerial hyphae; Cultivation characteristics: mainly including suitable substrate, growth period, interval between mushroom tides, need and degree of low-temperature stimulation, temperature range and optimal temperature for fruiting body formation, cultivation cycle, etc; Product characteristics: mainly including storage conditions and special ingredients; Genetic characteristics: including certain isoenzyme zymograms and DNA fingerprints. Author: Bornde Testing https://www.bilibili.com/read/cv12345849/ Source: Bilibili

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