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Special Issue "The Edible Mushroom Industry: A Vital Component in Horticultural Production"

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1. Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China
2. Key Laboratory of Microbial Resources, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
Interests: mushroom breeding; oyster mushroom; spawn quality

Special Issue Information

Dear Colleagues,

Edible mushrooms can famously be characterized by the expression "three highs and one low". That is, high protein, high amino acids, high vitamins and low fat. Edible mushrooms production has the advantages, so to speak, of "three highs and one strong", namely high economic benefits, high product quality, high production efficiency and strong ecological functions. The edible mushroom industry has made great contributions to winning the battle against poverty in China. It ranks 6th in the planting industry, surpassing even the tea and cotton industries. In China, edible mushrooms exports account for ca. 1/3 of vegetable exports. The edible mushrooms industry is becoming more and more prominent in agricultural production.

Most researchers who work on edible mushrooms research believe that their subject belongs to microorganisms as a group, at least according to the traditional taxonomic view. They prefer to publish their findings in mycology or microbiology journals. In fact, edible mushrooms are large enough to be seen with the naked eye and be picked by hand. Edible mushrooms production is different from conventional microbial fermentation, the latter being classified as horticulture in agricultural production. Therefore, the findings on edible mushrooms production published in horticultural journals are a good choice.

The purpose of this Special Issue is to arouse a general understanding that edible mushrooms are important members of the horticultural industry. Please keep in mind that, horticulture production not only includes plants, but also microorganisms. We are glad to publish the latest and best findings related to edible mushrooms production and the edible mushrooms industry.

We look forward to receiving your work.

Prof. Dr. Chenyang Huang
Guest Editor

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Keywords

edible mushroom
factory farming
agricultural farming
germplasm resources
breeding
domestication
spawn running
fruiting management
disease and pest prevention
preservation and processing

Published Papers (2 papers)

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Research

Open AccessArticle

Biotransformation of Wastes of Essential Oil Industry by Strains Agaricus bisporus (J.E. Lange) Imbach, Lentinula edodes (Berk.) Pegler, and Pleurotus ostreatus (Jacq.) P. Kumm

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Horticulturae 2023, 9(4), 450; https://doi.org/10.3390/horticulturae9040450 - 31 Mar 2023

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Abstract

The aim of the present work was to explore insights into the possibility of cultivating the mycelium of the edible basidiomycetes, i.e., Agaricus bisporus (J.E. Lange) Imbach, Lentinula edodes (Berk.) Pegler, and Pleurotus ostreatus (Jacq.) P. Kumm. on wastes produced from lavender, sage, mint, and rose. To achieve this goal, we assessed the growth and development of strains on various substrates, a component analysis of the biomass of strains, initial essential oil raw materials after processing, and raw materials after exposure to the mycelium of basidial fungi strains. The wastes of essential oil production can be transformed with the help of edible basidiomycetes (A. bisporus, L. edodes, P. ostreatus) into a valuable fodder product enriched with proteins and vitamins and with good organoleptic properties. The best of the tested substrates was the green mass of mint after successive distillation and extraction. The conversion of solid waste from lavender, rose, sage, and mint processing depends on the types of strains. The high accumulation of octen-3-ol (up to 1.38 g/kg of the substrate) by P. ostreatus was confirmed by its organoleptic evaluation. The results suggested the cultivation of edible mushroom mycelium on the solid waste of mint, lavender, and sage processing could produce high-grade (enriched in proteins and vitamins) biomass for the purpose of fodder. These by-products could serve as a basis for the creation of cultivation technology for champignon, shiitake, and oyster mushrooms as food products using secondary resources of essential oil production. Full article

(This article belongs to the Special Issue The Edible Mushroom Industry: A Vital Component in Horticultural Production)

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Open AccessArticle

Influence of Growing Substrate Preparation on the Biological Efficiency of Pleurotus ostreatus

and

Horticulturae 2023, 9(4), 439; https://doi.org/10.3390/horticulturae9040439 - 28 Mar 2023

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Abstract

Pleurotus ostreatus is one of the most cultivated mushrooms worldwide. It is a lignocellulolytic fungus cultivated on different substrates, whose more common raw material is straw. The present study investigated the biological efficiency of Pleurotus ostreatus as affected by the different age of straw and the growing media preparation process in four production cycles. The content of organic carbon significantly decreased during the growing media preparation, while the content of total nitrogen, moisture, and ash, as well asthe pH value, showed an opposite trend. The first production cycle was characterized by the highest total and soluble sugar content. A dramatic reduction in soluble sugars was recorded at the end of the preparation of the growing media, regardless of the production cycle, while the total sugars were slightly reduced during the production cycle. The microbial population was significantly influenced by the growing media preparation, while only bacteria were slightly influenced by the straw’s age. In contrast, cellulase activity significantly increased in the old straw, while an opposite trend was observed for pectinase activity. The β-glucosidase activity was influenced only by the growing media preparation. As expected, cluster analysis showed that the microbial community changed in each phase of growing media preparation. Finally, the biological efficiency of Pleurotus ostreatus decreased from 26.28% to 15.49% with increasing age of the straw, which may presumably be ascribed to the higher content of sugars in fresh straw compared to the older ones. Therefore, fresh straw should be used to prepare the growing media of Pleurotus ostreatus in order to increase its biological efficiency. Full article

(This article belongs to the Special Issue The Edible Mushroom Industry: A Vital Component in Horticultural Production)

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