ریشه انواع عطر و بو هایی که از کمپوست قارچ به مشام می رسد و راهکار هایی برای کاهش و جلوگیری
Odours arising from mushroom composting: a review
FC Miller and BJ Macauley
Australian Journal of Experimental Agriculture
28(4) 553 - 560
Published: 1988
Abstract
Odour problems related to mushroom
composting have been reviewed and compounds implicated in odour
production have been identified. Troublesome compounds characterised
included thiols, sulfides, amines, ammonia, and organic acids. Protein
metabolism, especially of the methionine component, appears to be
critical to the production of odouriferous compounds. Factors
contributing to odours were identified, some of which may be obviated
through processing modifications. Odour problems might be reduced by
decreasing the amounts of nitrogen and sulfur used in the initial
compost mixture, maintaining more aerobic processing conditions, and
preventing inhibitive temperatures (>60°C) being achieved.
http://www.publish.csiro.au/?paper=EA9880553
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