The book has 11 major topics and 1518 entries. The key points of the content are: mushroom industry records, biological basis, strain resources, strain production, research methods, cultivation raw materials and technology, etc.
China's edible fungi production is rooted in the fertile land of the motherland's long history and excellent culture, and has a long history. It draws on modern theories and high technologies in the fields of microbiology, mycology, genetics, fermentation engineering, environmental science and other fields. It can be said to be broad and profound. It is a biological industry that combines ancient and modern times, Chinese and Western, and has obvious Chinese characteristics. Judging from the history of the Chinese people's understanding of edible fungi, fungi resources, cultivated varieties, production methods, cultivation technology and experience, total annual output and cooking technology, China is second to none among the world's edible fungi producers, and some even is far ahead. The cultivation technology of edible fungi in China in ancient and modern times has had a profound impact on the countries and people who applied Han culture. The science and culture of Chinese edible fungi are a treasure of human civilization and a valuable asset to the people of the world. In order to allow people in the field of edible fungi science and technology at home and abroad to better understand China's splendid mushroom culture; to promote international exchanges of edible fungi science and technology; to arouse the patriotic enthusiasm and national pride of the descendants of Yan and Huang; and to popularize it among the vast number of agricultural and forestry science and technology personnel and mushroom farmers. The "Chinese Edible Fungi Encyclopedia" is specially compiled for the theoretical knowledge and production technology of edible fungi. Of course, this is also the ardent expectation of edible fungi researchers and teaching staff.
Since the founding of the People's Republic of China, the vigorous development of edible fungi production has made edible fungi, an ancient horticultural wonder, shine even more brilliantly. It has accumulated rich practical experience and cultivated a large number of masters of professional skills. Excellent talents with technical knowledge provide good conditions for the current compilation of the "Chinese Edible Fungi Encyclopedia".
In the compilation work of "Chinese Edible Fungi Encyclopedia", we adhere to the guidance of dialectical materialism and historical materialism, and implement the policy of serving the past for the present and using foreign materials for China. Based on the excellent traditional cultural heritage of China's edible fungi and the knowledge system of modern microbiology, mycology, genetics, biochemistry, bioengineering and other disciplines, experts from relevant scientific research units and production departments across the country are organized to write, review and carry forward Academic democracy, adhering to a pragmatic scientific attitude, paying attention to the quality of the manuscript, striving to include both pictures and texts, and implementing an encyclopedia format will make this book a new reference book with Chinese characteristics and style in the subject of edible fungi.
This book is targeted at edible fungi scientists and technicians, teachers and students in agricultural and forestry colleges, agricultural cadres with high school education or above, mushroom farmers, ear farmers, and edible fungi enthusiasts. Its mission is to provide readers with scientific knowledge of edible fungi in the form of entries. In order to facilitate readers to obtain complete, accurate, and up-to-date scientific knowledge, the establishment of entries and the length of explanations are based on the principle of accurately expressing the connotation of the entry and conforming to the encyclopedia style. We have selected the entries in each part of the book based on the following intentions:
The history and current situation of edible fungi: among the vast sea of ??ancient books in our country, we have selected some representative historical materials on mushroom culture to dedicate to readers. , which provides valuable clues for relevant people at home and abroad to study China's mushroom culture, which is of great significance. As a young generation of edible fungi scientists, they are very eager to understand the current status of this subject, so we have selected items in this area for reference. Basics of Edible Fungi Biology: This is compiled based on the basic biological knowledge that readers should master in scientific research, production and teaching. It is as easy to understand and accurately interpreted as possible, but it involves many microbiology theories, so this wish It may not be fully reflected in every entry.
Edible fungi resources: my country has a vast territory, excellent mushroom ecological environment, and very rich resources. Through the introduction of wild species and artificially cultivated species, germplasm resources and scientific basis are provided for future introduction and domestication in various places. This is also the basic knowledge necessary for practitioners.
Edible fungus strain production: Once producers master the strain production technology and its theory, they will have the initiative to expand production and operations. Therefore, it is essential to tell readers the basic knowledge of seed production and flexibly applied skills in the book. Raw materials for edible fungi cultivation: Through the introduction of various raw materials and auxiliary materials for cultivating edible fungi, we provide necessary information for the production of edible fungi in various places and make full use of local resources according to local conditions.
Edible fungus cultivation technology: Since edible fungi is a highly applicable subject, we deliberately combine traditional methods with modern technology; various new cultivation technologies resulting from the combination of scientific research and production , new technologies are introduced to readers to improve the production level and product quality of edible fungi in our country. Edible fungus pest control: The cultivation and management process of edible fungi is fundamentally a process of keeping track of pests and diseases. Its research is still a weak field in our country. Introduces known pests and diseases and their control methods, aiming to improve readers' awareness and control capabilities, as well as product quality and economic benefits.
Edible fungus production facilities and machinery and equipment: At present, the variety of edible fungi production equipment and machinery in my country is relatively small, and the efficiency is not high enough. However, it is beneficial to select some commonly used special equipment to introduce to readers to enhance the awareness of commercial production, gradually improve production conditions, and increase production efficiency.
Edible fungi preservation and processing: At present, China is the main producer of edible fungi in the world, with output increasing and varieties increasing. However, production and sales are slow and the contradiction between market supply and demand is very prominent. Only by coordinating freshness and processing can we open up new ways to add value to the mushroom industry.
Therefore, it is necessary to introduce some advanced preservation and processing technologies to readers.
Edible fungi research methods: The development of China’s edible fungi industry depends on the application of high-tech and the improvement of research methods. It is one of the keys to the current development of edible fungi science and technology in my country, and it is also the weakest link. Therefore, it is also necessary to introduce some basic research methods. Famous edible mushroom recipes: Famous mushroom dishes are an important part of Chinese cooking culture. If you can select some representative ones from its traditional famous dishes and innovative popular recipes and introduce them, so that readers can not only taste the famous dishes of Normal University, but also refer to the recipes and make them yourself.
The "Chinese Edible Fungi Encyclopedia" took three springs and autumns from drafting to compilation and publication. What all the editors have worked hard for is: the wisdom and achievements of China's edible fungi industry ancestors and contemporary scientific and technological workers for nearly a century. , as well as the hard-working and long-term new experiences of mushroom farmers, are summarized, integrated with our labor, and written into a book dedicated to readers at home and abroad. During the compilation, we received great help from people in the edible fungi science and technology field across the country, and were able to overcome many difficulties such as limited manpower, insufficient information, and varying levels of quality.
Compatriots in Taiwan and Hong Kong have also given us enthusiastic support. Qiu Weifan, Yang Xinmei, Zhang Shuting, Zheng Xie, Lai Minnan, Chen Tusha, Cai Shenglin and others made contributions.
Beijing Library, Shanghai Library, Hubei Provincial Library, Sichuan Provincial Library, Fujian Provincial Library, Fujian Normal University Main Library and other units have provided many precious historical materials for this book; there are many more Colleagues provided us with a large number of pictures and illustrations.