以L808为试验菌株，研究了5～15 ℃、10～20 ℃、15～25 ℃和10～30 ℃(自然常温)4个温度区间香菇第1潮、第2潮、第3潮菇产品的水分、蛋白质、可溶性总糖变化。结果表明:4个出菇温度区间，普遍以第1潮菇含水量较低，可溶性总糖含量较高，随出菇潮次的增加，香菇产品的含水量逐渐增加，最大增幅0.90%。可溶性总糖含量逐渐降低，较低出菇温度区间(5～15 ℃)的降幅较小，第2、第3潮菇分别较第1潮菇降低7.50%和20.00%；较高出菇温度区间(15～25 ℃)的第2、第3潮菇分别较第1潮菇降低35.00%和45.00%。以第2潮菇蛋白质含量最高，较第1潮菇增加7.42%～8.58%，平均增幅8.05%；较第3潮菇增加7.52%～23.79%，平均增幅12.79%。

L808， as the test stain， the product quality(include water， protein and soluble sugar content) change of Lentinus edodes at first， second and third tide under the influence of four temperature intervals(5～15 ℃， 10～20 ℃， 15～25 ℃ and natural room temperature) were studied in this work. The results showed that at every temperature intervals， water content of the first tide mushroom was generally low， but with a high soluble total sugar content. The water content increased with the fruiting tide with a maximum increase of 0.90%. The total soluble sugar content decreased gradually with the fruiting tide and the minimum drop appeared at the lower fruiting temperature interval of 5～15 ℃. Compared with the first tide mushroom， the total soluble sugar content decreased 7.50% and 20.00% for the second and third tidemushroom， respectively. The maximum drop appeared at the higher fruiting temperature interval of 15～25 ℃， and the total soluble sugar content decreased 35.00% and 45.00% for the second and third tide mushroom， respectively， compared with the first tide mushroom. The second tide mushroom shows highest protein content， which increased 7.42%～8.58%(average 8.05%) and 7.52%～23.79% (average 12.79%) compared with the first tide and third tide mushroom, respectively.

S646.1

国家食用菌产业技术体系(CARS-20)； 甘肃省瓜菜产业技术体系(GARS-GC-7)； 甘肃省农业科学院创新专项(2017GAAS32)。