Morel Crops: Cultivation, Breeding and Their Processing Innovation

Dear Colleagues,

Commonly known as morels, species of Morchella are important gourmet mushrooms in Ascomycota. Morchella rufobrunnea (the so-called red-blushing morel) and species of black morels in the Elata clade of Morchella were once only wild-foraged, but have been domesticated as horticultural crops, feasible to cultivate artificially in recent decades. The scale of commercialized morel cultivation is expanding very rapidly. For instance, the area of black morel cultivation in China has expanded about two thousand times since 2012. While the innovative morel industry is thriving all over the world, several problems are always hampering its sustainable development: the lack of cultivars with improved performances; technologies for stable and high yield are still underdeveloped; the lack of elucidation of the chemical constitution with healthy effects; and limited diversified and value-added morel products. The aim of this Special Issue is to gradually promote some progresses of solving these problems.

Prof. Yongchang Zhao
Dr. Hao Tan
Dr. Xi-Hui Du
Guest Editors

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• wild morel germplasm
• domestication from wild
• morel cultivar breeding
• genetics and epigenetics
• microbial physiology and biochemistry related to morel cultvation
• soil microbial ecology of morel mycosphere
• proceeding
• morel products
• metabolites and bioactive compounds
• conditions for morel drying, storage and delivery
• pathogenic resistance
• heat tolerance