我国食用菌遗传学的发展及展望

Development and prospect of genetics of edible mushrooms in China

食用菌遗传学是食用菌学科体系的重要分支之一,40年来我国食用菌遗传学研究紧密围绕为育种服务、最新分子生物学技术的应用和生产实践中的科学问题的解决等主题开展了众多科学活动。为了促进食用菌遗传学研究的系统性和全面性,本文梳理出9个方面的研究主题,主要包括食用菌种质资源调查和地方品种研究、食用菌农艺性状控制基因定位和分子辅助育种技术研究、食用菌杂交育种的遗传学规律研究、食用菌菌种的遗传稳定性研究和变异风险监控、栽培基质分解利用和储存转运的分子机制、食用菌应对环境因素变化的分子机制、子实体发育的分子调控机制、食用菌次级代谢产物生物合成的分子机制以及食用菌鲜品采摘后代谢生理的分子机制等,目前这些研究主题有些正在成为研究热点,有些在研究的系统性上还有待完善,有些还缺少足够的关注兴趣。希望食用菌遗传学在未来的发展中,能够把一些源头和底层的科学规律弄清楚,形成完整的知识体系和理论体系,为推动食用菌产业高质量发展提供科学基础。

Genetics is one of the important branches in research field of edible mushrooms. In the past 40 years, many scientific activities in the studies of the genetics of edible mushrooms have been actively carried out in China, focusing on mushroom breeding, application of the molecular biology technology and solving scientific problems in mushroom production. Nine research topics on the genetics of edible mushrooms were sorted out in this paper, including investigation of germplasm resources and local cultivated varieties, molecular localization of agronomic trait control genes and molecular auxiliary breeding technology, genetic regularity of cross-breeding, genetic stability of cultivated strains and variation risk monitoring, molecular mechanism of cultivation substrate decomposition and nutrient storage and transport, molecular mechanism in response to the changes of environmental factors, molecular regulation mechanism of fruiting body development, molecular mechanism of secondary metabolite biosynthesis, and molecular mechanism of metabolic physiology in preservation of fresh products after picking. At present, some of these research topics are becoming research hotspots, some are in need of perfectness, and some lack enough interest and attention. Hopefully, in the future development edible mushroom genetics can form a complete knowledge system and theoretical system, so as to provide a scientific basis for promoting the high-quality development of edible mushroom industry in China.