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International Journal of Medicinal Mushrooms
IF: 1.423 5-Year IF: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Print: 1521-9437
ISSN Online: 1940-4344

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.2019032891
pages 1089-1098

Effect of Aging on Culture and Cultivation of the Culinary-Medicinal Mushrooms Morchella importuna and M. sextelata (Ascomycetes)

Peixin He
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China; Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
Miao Yu
School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Yingli Cai
Institute of Vegetable, Wuhan Academy of Agricultural Sciences, Wuhan 430070, China
Wei Liu
Institute of Applied Mycology, Huazhong Agricultural University, Wuhan 430070, China
Wensheng Wang
Henan Junsheng Agricultural Science and Technology Co., Ltd., Zhengzhou 450001, China
Shaohua Wang
Minquan Bureau of Agriculture and Animal Husbandry, Minquan 436800, China
Jing Li
Minquan Bureau of Agriculture and Animal Husbandry, Minquan 436800, China

ABSTRACT

The prominent problem of "uncertainty" has been frustrating morel farming since the commercial production of Morchella mushrooms was realized in 2012 in China. Spawn aging may be the main underlying reason. In this paper, aging in cultivated strains of M. importuna T4 and M. sextelata T6 was achieved by successive subculturing. Oxidative stress, mycelial growth rate, biomass, sclerotial formation, pigmentation, and yield of different subcultures were determined. The results suggested that M. importuna T4 and M. sextelata T6 exhibited systemic senescence manifested as 24 and 17 subcultures and lifespan of 3048 and 2040 h, respectively. Aging showed a close relevance to oxidative stress. Regression analysis revealed a strong positive correlation between time of subculturing (aging) and lipid peroxidation (oxidative stress) in both morels. In addition, pigmentation tended to increase, while the number of sclerotia tended to decrease, with the rise of subculturing times in both morels. Moreover, the mycelial growth rate and biomass of the last two subcultures were significantly lower than those of others, indicating that cultural characteristics may be used as signs of seriously aging culture. Finally, the yield of subcultures was significantly lower than that of the original strains in artificial cultivation. Regression analysis showed a strong negative correlation between time of subculturing and yield in two morels. This work will improve the understanding of "uncertainty" and thus be beneficial for stable development of morel farming.

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