The first 973 Plan Project in the field of edible fungi was launched in China

How much should the cultivation temperature of edible fungus be controlled? How does the temperature affect the yield? With the national key basic research and development plan (973 Plan) "molecular mechanism and regulation of yield and quality formation of edible fungi" launched in the Chinese Academy of Agricultural Sciences, these farmers will find the answer to the problems encountered in the production process of edible fungi This is also the first 973 Program in the field of edible fungi According to Zhang Jinxia, chief scientist of the project, edible fungus is a new industry in China, with a production of 28 million tons, an output value of 17 billion yuan and more than 20 million employees in 2012 However, due to the lack of systematic scientific research, the industrial benefits continue to decline, and the varieties of independent intellectual property are seriously lacking Zhang Jinxia said that in view of the severe challenges of low yield per unit area, poor quality and declining industrial benefits faced by China's edible mushroom industry, the project will focus on three scientific issues in the next five years, i.e nutrition utilization and genetic control of fruiting body formation, temperature response to stress resistance and synthetic metabolism control of active substances, and use a variety of research methods to reveal the components of edible mushroom yield and quality formation In order to improve the original innovation and key technology innovation ability of edible mushroom industry, we should establish scientific research theory and method system and genetic improvement basic platform.