臺灣博碩士論文加值系統

藍寶石菇為市場上較為少見的品種，在傳統菇房的栽培下由於產量不容易控制，為了提升該菇的產量，筆者在每次採收後進行額外添加營養的研究，並觀察菇體數量與重量的變化，最後利用統計方法分析何種添加液能獲得最大的產量。

本次營養液以無菌水稀釋，採用濃度為牛奶10%、30%、50%,還有含糖豆漿10%、30%、50%，無糖豆漿10%、30%、50%,以及黑麥汁稀釋為10%與50%，最後還有無糖燕麥飲10%、30%、50%，以上十四組為實驗組，還有作為對照組的水為最後一組，以上做為營養液來使用，每採收過一次就添加10ml，本實驗共採收3次。另外為了測試添加後的再生性，使用的是已經採收過一次的太空包，取得當天便加入營養液供菌絲分解吸收。並於出菇時觀察藍寶石菇的子實體數量與重量。

在實驗結果的部分，我們以SPSS v20軟體進行分析，結果顯示營養液的添加在第一潮的出菇結果為第二組的牛奶30%、第六組含糖豆漿50%、第八組無糖豆漿30%、第十組黑麥汁10%與第十四組的燕麥飲50%皆達到重量統計上的顯著水準。第二潮出菇的部分以第四組的含糖豆漿液10%達到統計上的顯著差異水準。第三潮菇的重量明顯較前兩潮衰退，且統計上並未顯示出具有差異性。最後在總重量的部分，僅有第四組的含糖豆漿10%有統計上的差異。

數量方面第一潮與第二潮，皆未達到統計上的顯著差異水準。第三潮時，第十二組的燕麥飲10%以平均2.67個子實體，達到了統計上的顯著差異。在總數量上也以持續優秀的表現以13.33個子實體達到統計上的顯著差異。說明了在子實體數量的再生方面，燕麥飲10%液有著優秀的效果。筆者在此基礎下,以燕麥飲10%的總重量進行與對照組的獨立樣本T test，結果也出現了統計上的顯著差異。證明了燕麥飲10%在子實體個數上的表現最優秀，總重量方面雖然稍為不如10%含糖豆漿液高產，但也能有不俗的表現。最後在生物轉換率與乾濕比的部分，結果皆沒有達到統計上的顯著差異水準。

Blue Oyster mushroom (Pleurotus ostreatus var. columbinus) is relatively the rare variety under cultivation in the traditional mushroom farm because the yield is not easy to control. In order to enhance the production of Blue Oyster mushroom, the author studied to add extra nutrition after each harvest, and to observe the change of number and weight of the fruiting bodies, and finally, the author conducted the statistical analysis of one-way ANOVA to choose the nutrition which can get the maximum production.

The nutrient solution was diluted with sterile water, using a concentration of 10%、30% and 50% of milk; 10%, 30%, and 50% of soybean milk with sugar, as well as 10%, 30% and 50% of sugar-free soybean milk; 10% and 50% of black wort, and, 10%, 30%, 50% of sugar-free oats milk, and finally, pure water was as the control group. Each nutrient solution was used to its group after each harvest by 10ml a time. In this experiment, the process included three times of nutrient solution uses and three harvests. In order to test the reproducibility, the author used the packages which had produced the first yield already, added nutrient solution after the first harvest for absorption decomposition mycelium. Observe the number and weight of fruiting bodies at each harvest.

For experimental results, the author used SPSS v20 software to analyze, the results showed that adding nutrient solution is significant at the result of the first wave of fruiting in the second group - 30% of milk, the sixth group - 50% of soybean milk with sugar, the eighth group - 30% of sugar free soybean milk, the tenth group - 10% of black wort, and the fourteenth group - 50% of oats milk. The first wave of fruiting showed the fourth group - 10% of soybean milk was statistical significant. Fruit weight at the third wave was decreasing, comparing to the first and second waves and showed no significant difference. For the total weight test, only the fourth group - 10% of soybean milk with sugar milk showed statistical difference.

Quantity of first wave and the second wave of garnered fruiting body reached no significant differences at statistical standards. The third wave of the twelfth group of oats milk 10% got an average of 2.67 fruiting bodies, reaching statistically significant differences while in the total number of outstanding performance, oats milk 10% also continued to reach 13.33 fruiting bodies on statistical significant differences. It illustrated 10% oats milk produced excellent results in fruiting bodies regeneration. On this basis, the author carried an independent samples T test for the total weight of oats milk 10% and the control group, the result showed significant difference in the statistics. Proved that oats milk 10% performed the best in the number of fruiting bodies and the total weight is concerned, although the total weight was slightly less than 10% soybean milk with sugar, but also had good performance. Finally, in the biological conversion and the rate of wet and dry, the results did not reach the level of statistical significant difference.

摘要………………………………………………………………………i
Abstract………………………………………………………………ii
目次……………………………………………………………………iv
表次……………………………………………………………………vii
圖次…………………………………………………………………viii
第一章　前言……………………………………………………1
第二章　文獻回顧………………………………………………3
第一節 食用真菌介紹………………………………3
一.真菌之細胞特徵…………………………3
二.真菌的營養模式…………………………3
三.真菌的繁殖………………………………3
第二節 菇類營養成分介紹………………………4
一.蛋白質…………………………………………4
二.胺基酸………………………………………5
三.醣類……………………………………………5
四.脂肪……………………………………………5
五.維生素………………………………………5
六.纖維…………………………………………5
七.礦物質………………………………………6
第三節 側耳屬介紹…………………………………6
第四節 藍寶石菇介紹………………………………6
第五節 栽培環境需求………………………………7
一.溫度………………………………………7
二.光線………………………………………8
三.降雨………………………………………8
四.相對溼度………………………………8
五.營養需求………………………………8
第三章　材料與方法…………………………………………9
第一節 合作農場之實地勘查…………………9
一.地點……………………………………9
二.實驗時間………………………………9
三.實驗材料………………………………9
四.工作流程………………………………11
第二節 實驗內容…………………………………12
一.太空包製作……………………………12
二.栽培流程……………………………………15
三.實驗過程……………………………………21
第四章　結果
第一節 營養液對藍寶石菇採收重量的影響……………26
一.第一潮出菇……………………………………27
二.第二潮出菇…………………………………28
三.第三潮出菇與總重量…………………………29
第二節 營養液對藍寶石菇採收數量的影響……………32
一.第一潮出菇……………………………………33
二.第二潮出菇…………………………………34
三.第三潮出菇與總重量…………………………35
第三節 營養液對藍寶石菇採收生物效率的影響……37
第四節 營養液對藍寶石菇乾濕比重的影響…………38
第五節 T test 獨立樣本檢定………………………39
第六節 營養液成分分析………………………………40
第七節 營養液添加後之預估獲利……………………41
第五章 討論 …………………… 42
第六章 參考書目…………………… 43

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