食用菌類之育種技術

Abstract

菇類育種工作可分為兩個方向進行：一、了解現有菌種的特徵；二、根據特徵及需求，用適當的方法進行育種。所謂的特徵包括菇體的外型、大小、顏色、保鮮期(shelf-life)、控制出菇的溫度效應及受光效應等傳統性質。此外由於生化技術及分子遺傳技術的引入，目前更以同功酵素電泳圖譜(enzyme electrophresis profile)，及DNA各型長度的限制酶切片(Restriction Fragment Length Polymorphisms-RFLPs)作為研究菌種類緣間關係的指紋(fingerprint)以及育種時同性核體(homokaryon)的篩選及鑑定。 The technical aspects of breeding of edible fungi are discussed from two points of views; (1) the identification of characteristics to be considered and (2) the selection of the method adequate for target breeding. Shape, Size, color and shelf life of fruiting bodies of mushrooms and the effects of light and temperature on growth and fructification are conventional characteristics.