楚雄地区4种野生菌子实体生长过程调查报告

Investigation Report on Growth Process of Four Wild Mushroom in Chuxiong Region

松茸、美味牛肝菌、干巴菌、印度块菌是楚雄州4种珍稀野生食用菌,通过在试验基地对4种野生食用菌子实体的定点观测和访问调查,得出4种野生食用菌子实体从菌蕾形成到腐烂整个过程的历时时间、生长周期及达到各商品级别的生长时间等,掌握4种野生食用菌从菇蕾形成到成菇(经济成熟菇)所需的平均时间及平均个体大小,即质量达到经济价值最大、重量最高的有效时间,然后采取科学合理的野生食用菌保育技术措施,从而有效提高4种野生食用菌在单位面积林地内食用的最高经济收益,为楚雄州开展珍稀野生食用菌保育技术和可持续利用提供技术指导。

Tricholoma matsutake （S. ho et S.Imai） Singer, Boletus edulis Bull.：Fr., Thelephora ganbajun M. Zang and Tuber indicum Cooke et Massee. was the most valuable wild edible mushroom in Chuxiong prefecture. Growth process of the four kinds of wild edible mushroom was investigated and observed on the experimental base. According to the investigation, the whole time that lasted from formation to decay, the life cycle and the growth time achieving each commodity level was obtained. The re- quired time from fungus-bud formation to achieve economic mature mushroom, which was the effective time when the quality was up to the most economic value and the maximum weight, and the average individual size was recognized and mastered. Fur- thermore, scientific and reasonable relevant measures were taken to obtain the highest economic income produced in forestland per unit area. The results obtained provided instructions for relevant measures and sustainable utilization of the precious wild edible mushroom in Chuxiong prefecture