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Research on the Infrared Spectroscopy of Spent Mushroom Compost


Affiliations
1 College of Forestry, Beijing Forestry University, Beijing, 100 083, China
2 China Edible Fungi Association, Beijing, 100 801, China
3 College of Lnadscape Architecture and Forestry, Qingdao Agricultural University, Shandong, 266 109, China
 

In order to investigate the substance transformation mechanism of spent mushroom composting with different exogenous additives, infrared spectral analysis was used to study the spent mushroom composting, and the change of composting temperature was also considered. The result indicates that three treatments of shiitake mushroom (SSM), oyster mushroom (SOM), 50% oyster mushroom + 50% shiitake mushroom (SM), all showed the same transformation trend. Proteins, carbohydrates and aliphatic compounds decreased, while aromatization increased gradually in the composting process. Infrared spectrum characteristic showed that the number and structure of similar functional groups in composting materials is different, and SM has better effects than others.

Keywords

Infrared Spectroscopy, Spent Shiitake Mushroom, Spent Oyster Mushroom, Compost.
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  • Research on the Infrared Spectroscopy of Spent Mushroom Compost

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Authors

Xiang Yang
College of Forestry, Beijing Forestry University, Beijing, 100 083, China
Jun Qi
China Edible Fungi Association, Beijing, 100 801, China
Yaning Luan
China Edible Fungi Association, Beijing, 100 801, China
Anlong Zou
China Edible Fungi Association, Beijing, 100 801, China
Yingkun Sun
College of Lnadscape Architecture and Forestry, Qingdao Agricultural University, Shandong, 266 109, China

Abstract


In order to investigate the substance transformation mechanism of spent mushroom composting with different exogenous additives, infrared spectral analysis was used to study the spent mushroom composting, and the change of composting temperature was also considered. The result indicates that three treatments of shiitake mushroom (SSM), oyster mushroom (SOM), 50% oyster mushroom + 50% shiitake mushroom (SM), all showed the same transformation trend. Proteins, carbohydrates and aliphatic compounds decreased, while aromatization increased gradually in the composting process. Infrared spectrum characteristic showed that the number and structure of similar functional groups in composting materials is different, and SM has better effects than others.

Keywords


Infrared Spectroscopy, Spent Shiitake Mushroom, Spent Oyster Mushroom, Compost.

References