I. Morphology of edible mushrooms

The morphology of edible mushrooms is the morphology of the substrate. Substrate is a mycelial specialization structure made by a binucleate tertiary mycelium with the ability to bear fruit, through the differentiation of the organization, mostly fat and fleshy mushrooms, mushrooms, ears, balls, and nuclei form. There are many kinds of edible mushrooms with diverse forms, such as the umbrella-shaped brown skinned sidearm (flat mushroom), the bouquet-shaped ashwagandha, the ageing-shaped almond abalone mushroom, the mammary shaped morel mushroom, the ear slice shaped fungus and silver fungus, the monkey-head shaped monkey-head mushroom, the thigh shaped thick stalked cockle mushroom, the grass-like Cordyceps sinensis and chrysanthemum cordyceps, the bamboo fungus that is shaped like a bamboo girl in a veil and wearing a long skirt, the quill shaped ghost pen mushroom, the long needle shaped stipe of enoki mushrooms, and the wooden The hard piece of ganoderma lucidum without gills, golden and bright light cap and umbrella of slippery mushrooms, and so on.

The structure of edible fungi

The structure of edible fungi is divided into mycelial structure and substrate structure. Mycelium is the nutrient body of edible fungi, which refers to a large number of filaments growing in the substrate of wood, dead leaves or compost, manure and grass. When the growth of mycelium reaches a certain level, it can form a structure that produces sexual spores called ascospores, also called propagules. What is commonly referred to as edible mushrooms generally refers to the substrate of edible mushrooms.

(A) mycelial structure

1. The concept of mycelium

Sexual spores are tiny reproductive cells. Under the right conditions the spores germinate to form tubular filaments called mycelium. Mycelium tip cells can continue to grow and reproduce, produce branches, spread in the substrate stretching decomposition of cellulose and other organic matter, to absorb nutrients for growth and reproduction. Each section of the living mycelium has the ability to potentially meristematic development into a new mycelium, commonly used in the production of edible fungi strains as well as industrial deep fermentation culture of edible fungi is the use of mycelial cells meristematic effect of reproduction.

2. Mycelial cell structure

Observed under the microscope, the mycelium of edible fungi have a diaphragm, by the diaphragm will be separated into mononuclear, binuclear or multinuclear multicellular structure. Each cell consists of a cell wall, cell membrane, cytoplasm, nucleus, mitochondria, endoplasmic reticulum, vesicles, ribosomes and other components. The cell wall is the outer structural part of the mycelial cell, which has a protective and supportive role for the cell. The skeleton of mycelial cell wall is mainly composed of chitosan microfibers, chitosan is a class of nitrogen-containing polysaccharides, polysaccharide composition varies depending on the type of edible fungi. It also contains amino acids, proteins, mannose and glucose. The diaphragm is made up of the inner wall of the cell extending inward, and under the electron microscope it can be seen that there is a hole in the membrane, and the circulation of cytoplasm can occur between two neighboring mycelial cells.

Mycelium cytoplasm does not contain photosynthetic pigments, can not manufacture their own nutrients, must constantly take in nutrients from the outside world to maintain metabolism. Therefore, the nutritional mode of fungi is mostly putrefactive.

The nucleus of edible fungi is smaller than the nucleus of higher plants and animals (1~5?m), and has the structure of nuclear membrane, nucleolus, nucleoplasm and so on. The mycelium of ascomycetes and the primary mycelium of most tambourine fungi contain only one nucleus in each septum, which is called mononuclear mycelium. For the majority of edible fungi mononuclear mycelium can not produce fruiting bodies, must undergo the process of binucleation to form each septum contains two nuclei of the mycelium, that is, binucleated heteronuclear mycelium to have fruiting properties. Usually used for edible fungi production of mycelium are binucleate mycelium.

3. Mycelium specialization structure

(1) Poria

Poria is a traditional Chinese medicine, as early as in the book of "Shennong ben cao jing", it has been classified as a valuable medicinal material. It has the functions of refreshing and tranquilizing, seeping dampness and diuretic, benefiting the out of the ordinary and generating fluids. According to statistics, 40% of traditional Chinese medicine prescriptions need Poria. Modern medical research has been able to isolate Poria polysaccharide from Poria, and further purification to obtain carboxymethyl Poria polysaccharide. Clinical trials have shown that it has a synergistic effect on patients suffering from nasopharyngeal carcinoma and other malignant tumors in radiation therapy, chemotherapy, and also has a certain efficacy on patients with hepatitis.

Poria is not only for medicinal use, but also a nutritious and nourishing food. Poria cake is a famous specialty in Beijing. According to legend, Cixi in the Qing Dynasty often used it as one of the tonic. Poria is commonly known as Poria cocos, belongs to the class of tambourine fungi, Poriaceae. Substrate is not common, usually referred to as Poria, is the fungus of this fungus. Tang Dynasty Li Shangyin's poem: "Cao Tang returned to the back of the smoke Luo, yellow ribbons hanging waist can not be. Because you Huayang seek drugs, Bisong one Poria much." The original wild Poria is by the Poria fungus rotting in the pine plant death of the roots, to the appropriate time to form the nucleus, that is, Poria. Once the living pine tree is invaded by Poria mycelium, pine needles will change from green to withered yellow.

Poria is lumpy or irregularly spherical, hard texture, thin outer skin, black-brown, coarse wrinkles, the inner white or pink, with red tendons. Holding the pine root growth of Poria is known as Poria in traditional Chinese medicine. Our country has long been using pine wood for a large number of artificial cultivation of Poria.

(2) Lei pill

Lei pill, also known as bamboo ling, is a famous Chinese herbal medicine. Produced in southwest China, Sichuan, Anhui, Hubei and other places. The main effect is to expel tapeworms, and no side effects, in addition, it can also be used with other herbs to treat hookworms, schistosomes, cysticerci and pinworms. Leiwan is actually the nucleus of a fungus, which is a dormant body of a fungus formed by countless mycelium entangled together and specialized. The nucleus is an irregular mass, mostly crooked ovoid or crooked spherical, large like a chestnut, small like a bean. The texture is hard, the diameter is usually 1~5cm, the surface is reddish brown to grayish black, with slightly elevated wrinkles, and the interior is white to light yellow.

(3) Poria

Poria, also known as wild boar dung, pig urine ling, ground walnut, is an important traditional Chinese medicine resource. The fungus kernel into medicine, is a diuretic, the main treatment of urinary incontinence, gonorrhea heat pain, edema and other diseases. Our scientific and technological workers from the extraction of anti-cancer "poria polysaccharide" components, lung cancer, stomach cancer and other malignant tumors have a certain degree of efficacy. Poria belongs to the class of Stamina, family of Polyporaceae. Mycelium is perennial, spreading and branching underground, forming nuclei. The mycelium is long block-shaped or irregular block, the surface is convex and uneven, with tumor-like protrusions. The exterior brownish black to grayish black, with lacquer-like luster, the interior nearly white, fleshy, hard and brittle after drying.

(B) the structure of the substrate

Substrate is the structure of the sexual reproduction of the fungus to produce sexual spores, commonly known as mushrooms, mushrooms, ears and so on. Its function is to produce spores and reproduce offspring. The morphology of the substrate is rich and varied, umbrella-shaped (mushrooms, shiitake mushrooms), shell-shaped (flat mushrooms), tongue-shaped (Agaricus bisporus), head-shaped (monkey head), brush-shaped (toothed mushrooms), bowl-shaped (bowl-like), mammary (morel mushrooms), auricular (fungus), petal-like (silver ear, gray tree flower), and so on. Edible fungi in the most common is the umbrella fungi, its fruiting body like a small umbrella, can be divided into the cap, the fruit layer body, the stalk, the fungus ring, the butt part.

1. Mycorrhizal cap

Mycorrhizal cap is the cap-like part of the substrate, the form is mostly umbrella-shaped. But different kinds of different shapes, there are obvious differences in shape, to the maturity of the shape of the period shall prevail, there are common round, semicircular, conical, bell-shaped, hemispherical, hats, flat, trumpet, cylindrical, saddle-shaped and so on. The same kind of mushroom also has certain changes in the development stage and ecological environment difference of the entity. For example, the straw mushroom is ovoid before the membrane is not broken, began to break the membrane for the bell-shaped, completely broken after the membrane is a hat-shaped; another example is Ganoderma lucidum, in the artificial cultivation of indoor, CO2 concentration is too high, the temperature is insufficient to be antler-shaped, and the normal kidney-shaped cap is very big difference.

The color of the cap is also an important feature of the species. Common cap has white, yellow, gray, red and other colors, such as mushrooms, Agaricus bisporus for milky white, straw mushrooms for mouse gray, shiitake mushrooms for coffee to brown, Ganoderma lucidum for purple-red, flat mushrooms for gray-white, and some poisonous mushrooms are especially colorful. The color of the cap often changes with the cultivation conditions and different stages of reproduction, such as the cap of the naturally grown enoki mushroom is yellowish-brown in color, while the artificial cultivation of red light as a light source, the cap is yellowish-white, which improves the commercial value; and some varieties of flat mushrooms, for example, the cap of some varieties of the mushroom is bluish-gray at the early stage of the development of the entity, and it gradually turns to grayish-white or even white as the entity grows up. In addition, the same kind of fungus due to different varieties of cap color also has differences.

The edge of the cap also has different forms. Generally the initial inward rolled, with the development of the substrate continues to unfold, and even rolled. The morphology of the edge of the cap is a morphological indicator of the cultivation to determine the harvest period, generally before the cap has not been unfolded before the harvest is appropriate.

The structure of umbrella mushroom cap is divided into two parts: cap cuticle and flesh. The cap cuticle is located in the outermost layer of the cap, composed of protective mycelium, the cuticle can also be divided into the outer cortex, the cap skin and the cortex. The soft part below the cuticle of the cap is the flesh, which is the main part of the cap and also the part with the greatest food value. The flesh of most edible mushrooms is fleshy and perishable, while the flesh of a few mushrooms is waxy, gelatinous or leathery. The flesh of edible mushrooms is usually white and turns yellow when old, for example, the flesh of porcini mushrooms turns black or light yellow after injury. Mushrooms will shed juice when injured. Chicken leg mushrooms are not harvested in time or harvested and stored for more than two days, that is, the black juice will flow out, and the gills and flesh will become blackish brown, which will reduce the commercial value. The mycelial structure of mushroom flesh is divided into two kinds: one is composed of filamentous mycelium, called filamentous mushroom flesh, and the mycelial structure of most edible mushrooms is of this type; the structure of another kind of mushroom flesh has blisters in addition to mycelium, which is called blister-like mushroom flesh. The texture, color, thickness and flavor of the flesh vary from species to species. Many edible mushrooms are named after their flavor. For example, the spicy Milkcap mushroom has a spicy flavor, the bitter Milkcap mushroom has a bitter flavor, the fragrant Shiitake mushroom has a fragrant flavor, and the crispy Red Mushroom has a crispy texture. Chanterelles have almond flavor, so they are also called almond mushrooms, and sidearms have abalone flavor, so they are called abalone mushrooms.

2. Cotyledons

The structure that bears the fruiting body under the cap is called cotyledon, which consists of cotyledons and the pith that supports it. There are different shapes of the cambium, the razor-shape is called mycelium, and the tube-shaped is called mycelium tube. A few species of the fruit layer is born on the surface of the substrate, such as fungus fruit layer is born on the ventral surface of the ear piece; silver ear fruit layer is born on the upper and lower surfaces of the ear piece; monkey head fungus fruit layer is born on the spines of the fungus, trumpet fungus fruit layer is born on the outer side of the fungus cover, morel mushrooms fruit layer is born on the surface of the fungus cover cavity.

Mycorrhizal folds are the most common solid layer of edible mushrooms, that is, the part of the cap that is folded below the cap, generally radiating from the stipe to the edge of the cap. The outline shape of the gill has broad, narrow, lanceolate and triangular shapes. Some folds are of equal length, some are of different lengths, and the arrangement is not the same, some folds are connected with transverse veins, and some of them are interwoven into a net near the stipe. Most of the edge of the gill is complete and smooth, but some are wavy, jagged, and some have rough edges with granular material.

The attachment relationship between the gills and the stalk is an important basis for the classification of pleated umbrella mushrooms, and there are usually four types: (1) straight, the gills are directly connected to the stalk, such as the scaly ear, slippery mushrooms, etc.; (2) curved, the gills are bent upward in connection with the stalk, such as shiitake mushrooms, portobello mushrooms, etc.; (3) free, the gills are not directly connected to the stalk, such as mushrooms with two spores and straw mushrooms, etc.; (4) prolonged, the posterior end of the gill is extended along with the stalk, such as the flat mushrooms, etc. The back end of the gill extends down with the stalk, as in the flat mushroom, etc.

The mycelium is a narrow sheet-like structure formed by the downward growth of mycelium. The cross-section is wedge-shaped, and the fleshy structure usually consists of three parts: the pith, the base of the cotyledonary layer and the cotyledonary layer. The pith is the middle part of the hyphae, mostly up and down the extension of filamentous mycelium tissue; by the pith on both sides of a very thin layer, mycelium branching, tightly arranged for the substrate layer base (the substrate layer); from the substrate layer base outward to produce a fenestrated arrangement of stretcher and capsule, stretcher spores on the stretcher, from the stretcher, the stretcher spores and capsule constitutes the substrate layer.

The fungal fold is the spore-producing structure of the fruiting body, with vigorous metabolism in the late stage of development, large surface area, brittle and thin texture, which is the part of the fruiting body that is the most vulnerable to breakage, and the slightest carelessness in harvesting and storage and transportation will result in the deformation or breakage of the folds. Due to the development of the stretcher and stretcher spores to accelerate the consumption of nutrients and water, in storage and transportation is prone to discoloration, deterioration, thus affecting the quality of goods.

Food preservation and processing of edible fungi, the most important thing is to master the edible maturity of the entity. Various edible fungi edible maturity standards often differ. In terms of the same kind of edible fungi, the direction of the child entity after harvest (fresh sale, storage or processing) is different, the maturity standard has also changed. For example, the biological maturity standard of shiitake mushroom, flat mushroom, fungus, Ganoderma lucidum, monkey head mushroom, etc. is basically the same as the edible maturity standard. They are generally harvested before the cap opens and the spores are released. However, as the dried shiitake mushroom, its harvesting period should be earlier, so as to facilitate the processing of high-quality dried shiitake mushrooms. For Agaricus bisporus, Straw mushroom, Chicken leg mushroom, Apricot spore mushroom and so on, the situation is quite different, its edible maturity standard is that the mushroom buds are fully grown, but not yet open the umbrella, and once it opens the umbrella, its commodity value is obviously reduced, or even lost. Therefore, in the edible fungi harvest, storage and transportation and processing of various links, we must fully understand the characteristics of the edible fungi morphology changes in the substrate, and take effective measures to inhibit the aging of its open umbrella.

3. Stalk

Stalk is the support part of the cap, is developed by the mycelium, with the function of conveying nutrients. Most of the stipe is homogeneous with the cap, and a few, such as the lower part of the stipe of the enoki mushroom, are herbaceous and heterogeneous with the cap. The stipe varies from species to species, and its shape can be cylindrical (enoki mushroom), thick stalked (boletus mushroom), and chicken leg shaped (cockle mushroom), and so on. There are erect, curved and branched ways of attachment, and there are also bases united together. The surface of the stipe is either longitudinally ribbed; furrowed; reticulated, trapped and smooth; or with a variety of appendages, such as scales, fragments, velvet, cilia and so on.

Based on the location of the stipe on the cap, it can be classified into mesophilic (shiitake, mushroom, straw mushroom), lateral (flat mushroom, reishi mushroom), etc.; based on the degree of laxity of the mycelium, it can be classified into solid (shiitake mushroom), hollow (ghost umbrella), and semi-hollow (crimson mushroom), etc.; in addition, based on the different textures of the stipe, it can be classified into fibrous, crumbly bone, fleshy, and waxy.

Except for the stems of spotted yucca mushrooms, poplar mushrooms, apricot spore mushrooms, bamboo fungus and enoki mushrooms, the stems of most edible mushrooms have poor taste and need to be properly treated before storage and processing, such as shiitake mushrooms should be pan-fried to remove part of the stems or cut off the stems completely before dehydration, and then processed separately. For canned mushrooms, the length of the trimmed stalk should be less than the radius of the stalk itself.

4. Mycorrhizal ring

When some umbrella mushrooms form buds for the first time, there are one or two layers of envelopes called endomycorrhizal curtains between the cap and the stalk. After the opening of the inner fungal curtain rupture, residual in the part of the stalk will become the fungal ring. Mycorrhizal ring size, thickness, texture varies from species to species. Mycorrhizal ring is usually embedded in the middle and upper part of the stipe, there are a few species of stipe and ring detached and movable (ring shank mushrooms), and some mushrooms have double rings. The presence or absence of the ring is an important basis for the identification of umbrella mushroom species.

5. Fungus butt

Substrate in the early stage of development, the whole bud outside the envelope called the outer fungal curtain. With the maturation of the fruit layer, the outer mycelium is swollen and broken, and the outer mycelium remaining at the base of the stipe is called the mycelium. The species with thin outer mycorrhizal curtain, only in the base of the expanded mycorrhizal stalk remains a few rings of outer mycorrhizal curtain debris, the upper part is left in the cap to become scale-like appendages.

I. Classification of edible fungi

There are two commonly used methods of classification of edible fungi, namely, artificial classification and natural classification.

The artificial classification method is based on one or several characteristics of edible fungi as the basis for classification, for example, the natural growth of different substrates will be divided into wood-rotting edible fungi, grass-rotting edible fungi; different requirements for the development of the differentiation of edible fungal entities on the temperature is divided into high-temperature type, medium temperature and low-temperature type of the three types; in order to the main purpose of edible fungi is divided into medicinal fungi and edible fungi; the different texture of the entities can be divided into the edible fungi matured. texture can be divided into fleshy mushrooms, gelatinous mushrooms, leathery mushrooms, corky mushrooms and so on. This classification method is relatively simple, easy to understand, and has a close relationship with production practice, but does not reflect the relatives of edible fungi in the systematic evolution. Natural classification is based on the edible fungi in the process of systematic evolution of the proximity of the classification, mainly based on morphology, structure and growth and reproduction, physiology and biochemistry of the differences in the proximity of edible fungi, not only has many of the same morphological, structural features, but also in the metabolic process and chemical composition, etc. There are also many similarities.

Natural classification can reflect the phylogenetic law of edible fungi, strong scientific, for the development and utilization of edible fungal resources has certain significance.

The naming of edible fungi

The names of edible fungi are often different in different regions and countries. Some are the same name and different things, such as mushrooms, in the north of China refers to the enoki mushrooms, in the south refers to the shiitake mushrooms; mushrooms in the western countries referred to the edible fungi, often referred to in different parts of our country, some of them refer to the portobello mushroom. And some of the same thing with a different name, such as the golden needle mushroom, the Japanese called the fungus, the United States, Britain, France and other countries called the winter mushroom, some places in China called the Park mushroom, some places called the fungus, some books called the hairy stalked money fungus and winter mushrooms and so on. This kind of name confusion phenomenon to identify and utilize edible fungi and technology exchange caused some difficulties. For this reason, the international regulations adopt a unified naming method, that is, each kind of edible fungus can only have a correct scientific name, including species name and genus name. The genus name and species name should be written in Latin, the first letter of the genus name should be capitalized, and a complete scientific name must be added with the initials of the namer after the species name, such as shiitake mushroom (Lentinus edodes (Berk.) Sing), mushroom (A. campestris L. Fr), fungus (B.A. uricul aria auricola ( L.ex Hook.) Underwood).

The units used in the classification of edible mushrooms are kingdom, phylum, class, order, family, genus and species. Species is the basic unit of classification of organisms, the same species of edible fungi originated from **** the same ancestor, and have very similar characteristics, such as shiitake mushrooms, mushrooms, fungus, and so on, respectively, for different species. Variety is not the unit of classification of edible fungi, it is people in the production practice of selection and breeding, only for the production of edible fungi. Varieties are mostly distinguished by economic traits and morphological differences in sensory traits such as size, size, color, aroma, taste and shape.

Three, edible fungi classification search form and its use

The classification and identification of edible fungi is indispensable for the development of wild resources, new species of edible and toxicity identification and production.

The edible mushroom classification search form is an important tool for identifying edible mushrooms. Retrieval table is a group of edible fungi corresponding to the characteristics of the artificial division into two corresponding branches, each branch and then according to the relative characteristics of the branch in turn straight to the family, genus or species so far. Application of the search form identification of edible fungi, to be familiar with the morphological characteristics of edible fungi and its terminology, along the search form listed in the trait characteristics, in turn to find the corresponding branch, you can find out its classification location and name. Then compare the description and illustration of the edible fungus, identify the correct name of the edible fungus.

According to their taxonomic status, edible mushrooms belong to the class of ascomycetes and stramenopiles. The vast majority of ascomycetes are not yet fully artificial cultivation, some are only semi-artificial cultivation, or cultivation technology is not yet fully mature, such as truffles, morel mushrooms, etc.. At present, almost all of the artificial cultivation is stretcher fungus. Such as flat mushrooms, shiitake mushrooms, fungus, monkey head mushrooms, ashwagandha, enoki mushrooms, slippery mushrooms, straw mushrooms, shaggy mushrooms, double spore mushrooms, poplar mushrooms, cockle mushrooms, fungus, reishi mushrooms, bamboo fungus and so on. Among them, Umbelliferae has the most types of edible mushrooms. The following is a brief introduction to the search form and how to use it.

Subphylum of Fungi

Sexual spore stage as conidia or oospores ..................... .............................. Subphylum Flagellates

Sexual spore stage as conidia ........................ .............................. ...Subphylum Spliceobacteria

Sexual spore stage as ascospores ..................... .............................. ...... Ascomycetes subphylum

Sexual spore stage as a stramonium .................. .............................. ............ Ascomycetes

No sexual spore stage, reproduces by pycnidia or asexual spores (conidia) ......... ...... Subphylum Hemidiomycetes

Subclass Search List for Subphylum Stramonium

No ascospores, stretcher produces from thick-walled spores such as dentate tubes, dispersed, parasitic fungi ......... ...... Semi-stretcheromycetes or Ascomycetes

Substrate, stretcher arising from the tip of the substrate mycelium, aggregated into a fruiting layer, except in a few cases, saprophytic

Substrate layer exserted from the beginning ......... .............................. .............................. ...... lamellar mycorrhizae

Stretchers are segregated .................. .............................. ..................... septate stramonium subclass

stretcher not septate... .............................. .............................. ...... stretcherless stramonium subclass

Substrate layer encapsulated within the substrate .................. .............................. ..................... Ascomycetes

Spaceromycetes subclass

The stretcher is spherical, with longitudinal and transverse crosses. cross-shaped, dividing the stretcher into four cells ........................... ...... Silver Ear Order

Stretchers cylindrical, with a septum

Decaying or parasitic on higher plants or other fungi ............ .............................. ...... Xylaria

Pericarpous, dry, tamaroles sessile .................. .............................. ............... Hammertaceae

Perithecial, tunicate on small pedicels ......... .............................. Spores reniform, smooth, colorless. Growing on bark or decaying wood ........................... .............................. ..................... Mucuna pruriens

Subheading of the subclass Araceae

The fruiting bodies are leathery or woody, of various shapes, laminated, and of different shapes. ............ Order of Mushrooms or called Umbelliferae