conidial fructification
1.Comparison of the Nutritive Components in Submerged Fermentation Mycelia and Fructification Boletus edulis
2.Comparison of the Nutritive Components in Submerged Fermentation Mycelia and Fructification of Boletus Edulis
3.The percentage of conidial germination was the highest on 1% glucose、orange juice and Czapek solution.
4.Influences of Different Light Wavelengths on the Shape of Conidial Germ Tubes of Sphaerotheca Fuliginea (Schlecht, ex Fr.) Poll.
5.Fructification A seed-or spore-bearing structure. The term is used especially for the aerial fruiting bodies of fungi, e.g. mushrooms.
6.Three strains of M. anisopliae (1291, 1349, and 2049) were selected, and their virulences to M. alternatus and G. mellonella larvae were assayed using the adult-conidial attaching method (attaching all tarsi of adult with dry conidial) and larva dip method with Beauveria bassiana strain F-263 as the control.
8.The studies were conducted between bee pollination and manual pollination, which are the fructification rate, the merchantable fruit yield, the difference of fruit quality.
9.The results showed that both mycelia and fructification of Boletus edulis containmany kinds of nutritive components,including crude protein,amino acid,crude fat,crude cellulose,mineral elementsand polysaccharide.
10.The yield of annual?root lotus was 19.9% higher than that of the control, the decline of yield resulted from the reduction of fructification percentage and the weight of single seed.
