BookJesús Pérez-Moreno [and more], editors.
Summary: This book focuses on recent advances in our understanding of wild edible mycorrhizal fungi, truffle and mushrooms and their cultivation. In addition to providing fresh insights into various topics, e.g. taxonomy, ecology, cultivation and environmental impact, it also demonstrates the clear but fragile link between wild edible mushrooms and human societies. Comprising 17 chapters written by 41 experts from 13 countries on four continents, it enables readers to grasp the importance of protecting this unique, invaluable, renewable resource in the context of climate change and unprecedented biodiversity loss. The book inspires professionals and encourages young researchers to enter this field to develop the sustainable use of wild edible mushrooms using modern tools and approaches. It also highlights the importance of protecting forested environments, saving species from extinction and generating a significant income for local populations, while keeping alive and renewing the link between humans and wild edible mushrooms so that in the future, the sustainable farming and use of edible mycorrhizal mushrooms will play a predominant role in the management and preservation of forested lands.
Contents:
Intro
Prologue
References
Contents
About the Authors
Part I: Introduction
Chapter 1: Setting the Scene
1.1 Believe It or Not
1.2 Early Interactions
1.3 The Global Interwoven Web Between Mushrooms and Humans
References
Part II: Biodiversity and Cultivation
Chapter 2: Edible Ectomycorrhizal Fungi and Their Cultivation in China
2.1 Introduction
2.2 Diversity of Edible Ectomycorrhizal Mushrooms
2.2.1 Truffles
2.2.1.1 Black Truffles
2.2.1.2 White Truffles
2.2.1.3 Cuisine
2.2.1.4 Conservation and Cultivation 2.2.2 Desert Truffles and Other Hypogeous Fungi
2.2.2.1 Desert Truffles
2.2.2.2 Shoro
2.2.2.3 Choiromyces
2.2.2.4 Yang-Yanjing (Astraeus hygrometricus)
2.2.3 Porcini and Related Edible Mycorrhizal Mushrooms
2.2.4 Russulaceae
2.2.5 Shimeji
2.2.6 Amanita
2.2.7 Chanterelles and Craterellus
2.2.8 Albatrellus
2.2.9 Unique Edible Mycorrhizal Mushrooms
References
Chapter 3: Climate Change, Biotechnology, and Mexican Neotropical Edible Ectomycorrhizal Mushrooms
3.1 Rationale
3.2 Summarized Analysis
3.3 Conclusions
References 5.2.2.1 Planting and Irrigation
5.2.2.2 Grass Control
5.2.2.3 Pruning
5.2.2.4 Fruiting Body Monitoring and Yields
5.3 Case Study 1: Evolution of a Pinus radiata Plantation
5.3.1 Tree Growth and Evolution of Mushroom Production for Individual Trees
5.3.2 Saffron Milk Cap Production and the Distribution of Rainfall in 2012, 2013, and 2014
5.3.3 Production During Two Consecutive Autumn Droughts (2015 and 2016)
5.3.4 Overview of the Production During the First Seven Mushroom Seasons
5.3.5 Outlook for the Future
5.4 Case Study 2: Evolution of a Pinus sylvestris Plantation 5.4.1 Tree Growth and Onset of Fruiting
5.4.2 Overview of the Production During the First Five Mushroom Seasons, Comparison with the Tank Site, and Outlook for the Future
5.5 Mushroom Fruiting Observations
5.5.1 Fruiting Distribution Around Trees
5.5.2 Sustained Production from Fallen Trees
5.5.3 Mushroom Yields per Tree
5.5.4 Mushroom Size
5.5.5 Fruiting Season Span and Unprecedented Winter Fruiting in 2016
5.6 Cultivation Research: The Next Steps
5.6.1 Plantation Design: Tree Composition, Plantation Layout, and Grass Cover Chapter 4: Diversity and Importance of Edible Ectomycorrhizal Fungi in Guatemala
4.1 Introduction
4.2 Natural History and Local Vegetation in Guatemala
4.3 Fungi and Forests in Guatemala
4.4 Fungi and Abies in Guatemala
4.5 Fungi and Pinus in Guatemala
4.6 Fungi and Quercus in Guatemala
4.7 Ethnomycology
4.8 Conclusions
References
Chapter 5: Advances in the Cultivation of Lactarius deliciosus (Saffron Milk Cap) in New Zealand
5.1 Introduction
5.2 Trial Plantations at PFR-Lincoln, Canterbury
5.2.1 Establishment and Description
5.2.2 Management