Using scientific and technological means to improve the yield and quality of edible fungi

On February 15, the molecular mechanism and regulation project of yield and quality formation of edible fungi, which was listed in the national key basic research and development plan, was launched in Beijing According to Zhang Jinxia, chief scientist of the project, edible fungus is a new industry rapidly formed with China's reform and opening up According to the statistics of China Edible Fungus Association, the output in 2012 was 28 million tons, and the output value was 170 billion yuan However, due to the lack of systematic scientific research, not only has the industrial benefits continued to decline, the average input-output ratio has decreased from 1:3-5 in the 1980s to 1:1.2-1.8 at present, but also the serious lack of independent intellectual property varieties, which also makes many enterprises in China import from abroad from varieties, strains to additives, culture media and environmental control equipment At present, the daily output of food is more than 20 tons There is almost no exception for the enterprises using bacteria to purchase the right to use foreign varieties at the price of 3% of the output value Zhang Jinxia said that in response to the severe challenges of low yield per unit area, poor quality and declining industrial efficiency faced by China's mushroom industry, the molecular mechanism and regulation project for the formation of yield and quality of edible fungi launched this year relies on the Institute of agricultural resources and agricultural division of the Chinese Academy of Agricultural Sciences, and in cooperation with the Institute of Microbiology of the Chinese Academy of Sciences, the Kunming Institute of Botany of the Chinese Academy of Sciences, and the Chinese Academy of Sciences The Institute of medicinal plants, Chinese Academy of Medical Sciences, Jilin Agricultural University, Beijing Forestry University, Huazhong University of science and technology and Fujian agricultural and forestry university work together closely around the three scientific issues of nutrition utilization and genetic control of fruiting body formation, temperature response of stress resistance and regulation of synthesis and metabolism of active substances The major cultivated tree rot fungus, Pleurotus ostreatus, Flammulina velutipes and Curcuma volvacea, Shuang Based on the existing genome sequencing and the comprehensive application of functional genomics, proteomics, bioinformatics, modern enzymology, modern chemistry and other research methods, it is planned to take 5 years to reveal the molecular mechanism of yield and quality formation of edible mushroom, establish the theoretical and methodological system of scientific research and the basic platform of genetic improvement, and improve the original of edible mushroom industry The ability of innovation and key technology innovation can provide scientific and theoretical support for the technological innovation of high-yield, high-quality and high-efficiency production of edible fungi, and promote the realization of a new leap from experience to science, from practice to theory in China's edible mushroom industry.