Advances in low temperature stimulation for the fruiting body formation of edible fungi

Abstract:

Exploring the process of low temperature stimulating fruiting body formation (LSFF) can provide a reference for the industrialized low-carbon efficient cultivation of edible fungi and the breeding of varieties with wide temperature ranges. This study first performed principal component analysis to classify LSFF of edible fungi into the low-temperature type (11−19 °C) and the cold stress type (≤10°C). On this basis, the research progress in the two types of LSFF in edible fungi was reviewed. The LSFF in edible fungi involves the metabolic processes such as signal transduction, stress response, basic metabolism, cell differentiation, and cell structure changes. With the decrease in the stimulation temperature from the low-temperature type to cold stress type, the sugar metabolism may shift to lipid metabolism to provide energy for fruiting body formation.