اثر کاربرد سطوح مختلف آهن و آرد سویا بر عملکرد و کیفیت قارچ دکمه‌ای (Agaricus Bisporus)تحت تلقیح با باکتری Pseudomonas Putida

القای تشکیل ساختار ته‌سنجاقی در قارچ دکمه‌ای agaricus bisporus، با کاهش دما و غلظت دی‌اکسید کربن در حضور باکتری‌های موجود در خاک پوششی از جمله باکتری pseudomonas putida انجام می‌شود. فعالیت این باکتری‌ها با بهبود کیفیت بستر از طریق غنی‌سازی با مواد آلی با غلظت نیتروژن بالا و عناصر ریزمغذی افزایش یافته که می‌تواند بر روی عملکرد قارچ دکمه‌ای نیز تاثیر بگذارند. بنابراین به‌منظور ارزیابی اثر غنی‌سازی خاک پوششی با مکمل‌های آرد سویا و آهن بر عملکرد و کیفیت قارچ خوراکی تحت تلقیح با p. putida، آزمایشی به‌صورت فاکتوریل با چهار تکرار در کارخانه تولید قارچ باران (دزفول) در سال 1398انجام شد. فاکتورهای مورد بررسی شامل کاربرد آهن از منبع کلات آهن در سه سطح (صفر، 250 و 500 میلی‌گرم در لیتر)، آرد سویا در سه سطح (صفر، 1.5 و سه درصد وزن تر کمپوست) و تلقیح باکتریایی با p. putida در دو سطح (عدم تلقیح و تلقیح) بود. نتایج نشان داد حداکثر عملکرد تازه قارچ (20.3 کیلوگرم در مترمربع)، تعداد قارچ (1545 قارچ در مترمربع)، کارایی زیستی (95 درصد)، و غلظت نیتروژن (25.5 درصد) تحت تاثیر تلقیح با باکتری p. putida توام با کاربرد 250 میلی‌گرم در لیتر کلات آهن و 1.5 درصد آرد سویا به‌دست آمد. ضمن آن‌که بیشترین مقدار کربوهیدرات کل (6.48 درصد) با کاربرد توام سه درصد آرد سویا و 500 میلی‌گرم در لیتر کلات آهن تولید شد. مطابق طبق نتایج به‌دست آمده غنی‌سازی خاک پوششی با آهن تاثیر قابل‌ملاحظه‌ای روی صفات کمی و کیفی قارچ نداشت؛ اما کاربرد آرد سویا به‌میزان 1.5 درصد به‌ویژه همراه با p. putida نقش موثرتری داشت. بنابراین برای افزایش تولید و بهبود صفات کیفی قارچ استفاده از آرد سویا به اندازه 1.5 درصد همراه با p. putida توصیه می‌شود.

Effect of Application of Different Levels of Fe and Soybean Flour on Yield and Quality of Edible Mushroom (Agaricus bisporus) Inoculated with Pseudomonas putida

Introduction: Edible mushrooms are the largest and the most valuable natural resource for producing of protein foods from lowcost materials in a short time, which have placed at the special rank in the world. Mushrooms are produced on compost materials including straw, poultry manure, gypsum, and other additives which its preparation for mushroom production is costly. Therefore, producers are looking for ways to reduce production costs by increasing bioefficiency and producing more crops than compost. On the other hand, induction of the phase change from the vegetative to the reproductive stage in Agaricus bisporus is done by reducing the temperature and concentration of carbon dioxide in the presence of some bacteria including Pseudomonas putida. The activity of these bacteria is increased by improving the quality of the culture media through enrichment with the organic matter with a high concentration of nitrogen and micronutrients, which can also affect the performance of button mushrooms. Therefore, the present study was performed to evaluate the effect of enrichment of cover soil with soy flour and Fe (Fe) supplements on the yield and quality of edible mushrooms inoculated with P. putida.Materials and Methods: This study was conducted in a factorial randomized complete block design with four replications in the Baran company, Dezful, Khuzestan province in 2019. Experimental factors were including soyflour at three levels (0, 1.5 and 3% fresh weight of compost), Fe at three levels (0, 250 and 500 mg l1 of FeEDDHA containing 6% Fe), strain R156 of Pseudomonas putida was at two levels (85 ml kg1 of compost and non inoculation).Results and Discussion: The results of analysis of variance showed that the interaction of B×F×S on pinhead formation, emergence time of primordia، fruit emergency،, primordium formation, cap diameter, mushroom yield, yield, dry weight, Fe concentration and Fe uptake; F×S interaction on number of mushrooms, moisture, content, nitrogen concentration; B×S interaction on mushroom length and B× F interaction on carbohydrate content was significant. The results of mean comparison showed that the longest emergence time of primordia (4 days) was obtained under bacterial inoculation without Fechelate application and there was no significant difference among other treatments and bacterial inoculation without soil enrichment with supplements showed the longest time (10 days) for pinhead formation and the shortest time (6 days) to start pinhead formation belonged to bacterial inoculation+ 500 mg l1 Fechelate + 1.5% soy flour. While the longest time for fruit emergence with average 29 days and the shortest time with an average of 21 days were obtained in treatments of  bacterial inoculation+ 500 mg l1 Fe chelate+ 3% soy flour and bacterial inoculation+ 1.5% soy flour without Fechelate. Bacterial inoculation increased the number of mushroom compared to the control, so that the highest number of fungi (1545) and maximum fresh mushroom yield (20.3 kg m2) were observed in treatment of inoculation+ 3% soy flour+ without Fe chelate. In addition, soil enrichment with Fechelate and soy flour along with bacterial inoculation increased the yield of the mushroom, so that the highest yield in bacterial inoculation treatments and concurrent application of 250 mg l1 Fechelate and 1.5% soy flour and bacterial inoculation+ 500 mg l1 of Fechelate+ 1.5% of soy flour were obtained with an average of 20.73 and 20.77 kg m2, respectively. The highest biological efficiency was in treatment of inoculation+ 250 mg l1 + Fechelate+ 1.5% soy flour with an average of 96.99%. The highest amount of total carbohydrates was obtained in the control with average 22.1% and the highest concentration of Fe (88.03 mg kg1) under inoculation + application of 3% soy flour+ 500 mg l1 of Fechelate and there was no significant difference with bacterial inoculation treatments and simultaneous application of 1.5% soy flour+ 250 and 500 mg/l Fe chelate with an average of 85.96 and 87.93 and 88.03 mg kg1, respectively.Conclusion: The results of this study showed that the application of soy flour supplement at 1.5% compared to 3% had a more effective role in most of the measured mushroom traits, especially dry yield, wet yield, and biological efficiency. The positive effect of using 1.5% of soy flour increased by inoculation with P. putida so that their synergistic effect was clearly observed in most traits. However, the application of 500 mg l1 Fechelate in most traits did not significant difference except total carbohydrates with the same treatments without the use of Fe. The maximum number of mushrooms, fresh yield, N concentration, and biological efficiency were obtained by inoculation of P. putida and simultaneous application of 1.5% soy flour. Therefore, to increase production and improve the quality traits of mushrooms, the use of soy flour at 1.5% with P. putida is recommended.