보고서 정보
주관연구기관 |
경기도농업기술원 |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2015-03 |
주관부처 |
농촌진흥청 Rural Development Administration(RDA) |
등록번호 |
TRKO201500010599 |
DB 구축일자 |
2015-07-11
|
초록
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Ⅳ. 연구개발결과
제1 세부과제 : 버섯의 품질 및 저장성 제고를 위한 광활용 기준설정
○ 형광등(대조), 청백LED, 형광등 균상대 설치 조건에서 느타리버섯 에너지효율 분석결과 봄~겨울 재배까지 청백LED에서 형광등(대조)와 비교시 여름과 가을의 에너지 절감율이 35%, 42%로 가장 컸으며, 계절에 따른 평균 절감율은 25%이었다. 표고버섯 재배시 전력 소모량은 녹색LED 5 umol·m-2·s-1에서 전등, 냉방, 환기 등을 포함하여 형광등 대비 15.9%의 에너지 절감율을 보
Ⅳ. 연구개발결과
제1 세부과제 : 버섯의 품질 및 저장성 제고를 위한 광활용 기준설정
○ 형광등(대조), 청백LED, 형광등 균상대 설치 조건에서 느타리버섯 에너지효율 분석결과 봄~겨울 재배까지 청백LED에서 형광등(대조)와 비교시 여름과 가을의 에너지 절감율이 35%, 42%로 가장 컸으며, 계절에 따른 평균 절감율은 25%이었다. 표고버섯 재배시 전력 소모량은 녹색LED 5 umol·m-2·s-1에서 전등, 냉방, 환기 등을 포함하여 형광등 대비 15.9%의 에너지 절감율을 보였으며, 전등의 에너지 효율이 77.5%로 가장 큼
○ 표고버섯 공조시설 재배시, 적색광과 황색광에서 대가 길어지고 갓색이 연해지며, 청색광과 녹색광에서는 대길이가 짧아지고 갓색이 진해지는 결과를 나타냄
○ 표고 톱밥배지 재배시 녹색LED 광량에 따른 생육특성 분석 결과, 5 umol·m-2·s-1에서 3주기 기준 배지당 자실체의 수량은 239g으로 형광등 202g 대비 18% 증수. 표고버섯 자실체 폴리페놀 함량은 형광등 107ppm에 대비 78.4ppm으로 27% 정도 낮았으나 에르고스테롤 함량은 형광등 145ppm 대비 307ppm으로 2.1배 높은 함량을 보임
제1 협동과제 : 표준재배사 모델의 에너지 효율 분석 및 개선모델 개발
○ 기존 공랭식 방식과 수냉식 방식의 시설 구축으로 에너지 절감형 느타리버섯 제어시설을 구축
○ 개선형 재배사에서 생산된 버섯에서 버섯의 갓과 대의 길이 비율이 기존재배사에서 생산된 버섯의 1.22값으로 갓의 크기가 조사되었고 품질도 우수하였으며 시설구축을 통한 표고버섯의 연중 재배기술이 정립되었음
○ 에너지 절감형 수냉식 방식을 이용한 생육실에서 기곤 공랭식 방식보다 약 15%의 에너지 절감 효과를 보임
제2 협동과제 : 개선 표준재배사 모델과 광조건에 따른 버섯 생산성 분석
○ 느타리버섯의 LED등의 활용이 버섯의 발생 및 생산성을 향상한다는 현장검토결과 시험내용과 농가현장 평가에 따른 내용을 정책건의 함
○ 농가 현장에서 파악된 배지의 다양성에 따른 재배균상과 재배사에 설치되는 장비를 효율적으로 배열하기 위하여 재배사의 높이를 개선하는 방안을 정책건의 함
Abstract
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1. Standard establishment by use of light for mushroom quality and storage improvement
In this study, we aimed to elucidate optimum LED intensity and suitable wavelength of light during development of fruit body in Lentinula edodes. The four colors of LED(Light Emitting Diode), blue, green, red a
1. Standard establishment by use of light for mushroom quality and storage improvement
In this study, we aimed to elucidate optimum LED intensity and suitable wavelength of light during development of fruit body in Lentinula edodes. The four colors of LED(Light Emitting Diode), blue, green, red and yellow in oak mushroom, were irradiated for formation of fruit-body. The effect of color of LED at all growth stage, the lightness of cap showed darker in blue and green LED irradiation than that of red and yellow LED. The longer stipe were resulted in longer wavelength. And the activity of anti-oxidant did not showed big differences according to LED wavelength. We obtained higher commercial yields and lower ratio of abnormal fruit body in green LED than those in control(fluorescent lamp). So we selected the green LED(light emitting diodes) for suitable wavelength of the light by higher commercial yields and lower ratio of the abnormal fruit body in Lentinula edodes. In this study, we aimed to select efficient irradiation intensity of the green LED. Stronger irradiation intensity of the green LED resulted in more polyphenol content of fruit body. And Polyphenol content of fluorescent lamp was similar to that of the green LED 20 umol·m-2·s-1. Ergosterol content of the green LED 5 umol·m-2·s-1 was showed higher 2.1 times than that of the fluorescent lamp. In four level of irradiation intensity, 5, 10 ,15, 20 umol·m-2·s-1 there was no big difference in characteristics of the fruit body. However the yield of fruit body in the green LED 5 umol·m-2·s-1 is higher than the others. In addition, The amount of electricity used of the green LED 5 umol·m-2·s-1 was reduced 15.9% than that of the fluorescent lamp. Also, we measured the amount of electricity used according to the light type and the season in oyster mushroom. Amount of electricity used according to blue-white LED in oyster mushroom was reduced 25% than that of the fluorescent lamp.
In conclusion, we selected green LED 5 umol·m-2·s-1 for suitable irradiation intensity in Lentinula edodes with sawdust substrate cultivation.
2. Energy efficiency analysis and improved model development of standard cultivation house model
This study has the objective of energy savings in mushroom cultivation.
Shiitake sawdust cultivation farms in the survey form was cultivated in most greenhouses, house structure was investigated by planting cultivation facilities to build a stable structure with more than two layers.
Sawdust cultivation farmers in the cultivation of summer, hot and humid conditions, the low quality of the mushrooms, contamination of the medium was investigated as a problem. In winter, the symptoms were the color of cultivated mushrooms in the dark or in low-temperature environments such as long growing season.
Seasonal stable house model for mushroom production were designed and built. House structure designed to improve the general structure which can produce a stable mushrooms grown in high and low temperature environment.
Water-cooled method showed savings of 15% than the air-cooled in the oyster mushroom cultivation.
Investigation the mushroom production in the summer cultivation, improvement house is higher than that of the general house 271g/bag to 315g/bag. In mushroom weight investigation, the improvement house was investigated in a 26.6g/ea better than the general house 22.0g/ea. Mushroom harvest surveys in winter field trials showed excellent yields with 309g/bag. Mushroom weight was investigated in 26.0g/ea. In summer season analysis of the air-conditioning energy costs, power consumption was 56kwh/day, costs were analyzed 2290won/day. Analysis of the Cultivation of winter heating energy costs, daily power usage 260kwh/day, costs were investigated by 10,634won/day.
3. Analysis of mushroom productivity improvement standard mushroom house models and light conditions
Installing a mix of blue-white LED light and mushrooms in oyster mushroom plastic house occurred was uniform and improved productivity , farm demonstration farms in their effects have been observed.
Although sawdust cultivation of shiitake (Lentinula edodes) is becoming more common, it is insufficiently competitive in spring and autumn, the best time to breed shiitake. Thus, it is urgently needed to develop a technique for year round cultivation of shiitake using mushroom growing beds. In the present study, the temperature changes according to the location of shiitake cultivation facilities were investigated. In addition, the fruitbody formation and its morphological change were also noticed. When outside temperature was 34℃, the temperature of shiitake cultivation facilities inside was 30℃~31℃ with a 1℃ of temperature variation between top and bottom. Once the outside temperature drops 21~ 22℃ at night, inside of the facilities was slightly warmer than outside by 1℃ (22~23℃). The optimal period for mushroom development and growth with an internal temperature maintained below 25℃ was from 22:30 to 07:30. The humidity level was 55~65% in the daytime while that was 85~95% at night. We confirmed that a refrigerator, an air conditioner, triple membranes, shiitake cultivation beds, fog nozzles which were installed in the shiitake cultivation facilities play an important role in keeping the low temperature. Bag cultivation of shiitake was tested in temperature variation from 14℃ to 29℃ with a 3℃ interval to know its cultivating temperature range in hot summer season. The results showed that the highest temperature for shiitake fruitbody development was 23℃. The brightness of mushroom was in direct proportion to the temperature, whereas its chroma level (a and b) was gradually declined; Chroma (b) at the pileus was comparatively stable, but chroma (a) was decreased. In the primary harvest, the size of pileus was enlarged according to the increase of temperature. In the secondary harvest, however, the pileus size was reduced with increasing temperature. The stipe became longer in high temperature cultivation. The thickness of pileus was slowly decreased with the temperature rise in the primary harvest, but drastically increased in the secondary harvest. In summary, the sawdust cultivation of shiitake is possible when the temperature difference between top and bottom is maintained below 1℃. And the temperature of the shiitake cultivation facilities should be maintained below 23℃ in the induction period for fruitbody formation.
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