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Title
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بررسي برهمكنش سطوح مختلف اسيدهاي آمينه گلايسين و آسپاراژين بر صفات كمي و كيفي قارچ خوراكي تكمهاي
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Type
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Presentation
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Keywords
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button mushroom, glycine, asparagine
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Abstract
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This study was performanced as a factorial experiment in completely randomized design in three replications in
oerder to investigated effect of glycine and asparagine amino acids to improve quantitative and qualitative traits
of button mushroom. Treatments was including glycine and asparagine amino acids apiece in three
concentrations (25, 50 and 75) that was applied as spray on the surface of the compost, the time that misilium
covered 70% of compost surface. Yield, stalk length, cap diameter, firmness and protein content parameters was
measured. Most treatments had more yield than control. Treatment 75 mg/L asparagine and 0 mg/L glycine
increased yield 54% compared to control. In general yield increased by increase concentration of asparagine.
Most treatments increased stalk length compared to control. Treatment 50 mg/L glycine and 0 mg/L asparagine
had most stalk length. Any treatments can not create significant difference in cap diameter trait than control.
Treatment 75 mg/L asparagine and 25 mg/L glycine had most value of tissue firmness and treatments 0 mg/Lglycine and 25 and 50 mg/L asparagine had maximum protein content. In general application of glycine and
asparagine increased yield and improvement edible trait of button mushroom.
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Researchers
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Abdolali Hesami (First researcher) ,
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