Auricularia auricula-judae strain 29 was used as the material to study the quality evaluation in this paper. Three different substrates were used to culture strain 29 and the product was collected. The morphological characteristics,edible quality, and nutritional quality were studied in this study. We found that the color,the wet-dry ratio,the thickness,the tendon had significant different to each other,however,the water content is similar to each other. The hardness is significant different, however,the factorability is similar. The crude protein,crude fiber,and total sugar are significant different,respectively. So the morphological characteristics,edible quality,and nutritional quality could be used to effectively evaluate the quality of A. auricula-judae product from three different substrates.%以“黑29”为实验材料，通过三种不同代用原料的栽培配方出耳试验，测定其形态特征、食用品质和营养品质等指标。结果表明，不同代用原料配方栽培的木耳形态特征中颜色、泡发率、耳片厚度和筋脉数量存在显著性差异，耳片含水量无差异；食用品质中硬度有差异，而脆性无差异；营养品质中粗蛋白、粗纤维和总糖均存在显著性差异。结论：通过形态特征、食用品质和营养品质指标可有效评价不同代用原料栽培的木耳品质存在的差异。
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