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香菇出菇不同阶段的ＡＴＰ含量、无机磷含量及ＡＴＰ酶活性有相应的变化，菇蕾形成时ＡＴＰ含量骤然下降，每克干组织的ＡＴＰ比原基形成时下降５．８倍，而Ｃａ２＋－ＡＴＰ酶及Ｍｇ２＋－ＡＴＰ酶的活性在菇蕾形成前表现为最高，菇蕾形成后均明显下降，说明菇蕾形成时，ＡＴＰ被大量地水解利用。无机磷含量也以菇蕾形成阶段最低，这和ＡＴＰ的合成与分解作用有关。
The content of ATP, the content of inorganic phosphorus and the activity of ATPase in different stages of mushroom fruiting were changed correspondingly. The content of ATP in the bud of mushroom decreased suddenly, the ATP content per gram of dry tissue decreased by 5.8 times than that of primordial formation, but Ca2 + The activity of ATPase and Mg2 + -ATPase showed the highest before the formation of Gulei buds, and the formation of Gulei buds decreased significantly after the formation of Gulei bud, indicating that ATP was widely hydrolyzed and utilized during the formation of Gulei buds. Inorganic phosphorus content is also the lowest stage of mushroom formation, which is related to the synthesis and decomposition of ATP.