EDIBLE AND MEDICINAL MUSHROOMS: TECHNOLOGY AND APPLICATIONS

1 Mushrooms and Human Civilization 1
2 Current Overview of Mushroom Production in the World 5
3 Mushrooms: Biology and Life Cycle 15
4 Genetic Aspects and Strategies for Obtaining Hybrids 35
5 Spawn Production 89
6 Compost as a Food Base for Agaricus bisporus 129
7 Casing Materials and Techniques in Agaricus bisporus Cultivation 149
8 The Bag or Block System of Agaricus Mushroom Growing 175
9 The Mushroom Industry in the Netherlands 197
10 New Technology in Agaricus bisporus Cultivation 211
11 Insect, Mite, and Nematode Pests of Commercial Mushroom Production 221
12 Mushroom Diseases and Control 239
13 Harvesting and Processing of Mushrooms 261
14 Mushroom Farm Design and Technology of Cultivation 271
15 Cultivation of Mushrooms in Plastic Bottles and Small Bags 309
16 Cultivation of Pleurotus ostreatus 339
17 Characteristics, Production, and Marketing of the Sun Mushroom: The New Medicinal Cultivated Mushroom 361
18 Cultivation of Ganoderma lucidum 385
19 Naturally Occurring Strains of Edible Mushrooms: A Source to Improve the Mushroom Industry 415
20 Spent Mushroom Substrate Uses 427
21 Chemical, Nutritional, and Bioactive Potential of Mushrooms 455
22 Medicinal Properties and Clinical Effects of Medicinal Mushrooms 503

Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible mushrooms on the market. Compiling knowledge on their production, application and nutritional effects, chapters are dedicated to the cultivation of major species such as Agaricus bisporus, Pleurotus ostreatus, Agaricus subrufescens, Lentinula edodes, Ganoderma lucidum and others. With contributions from top researchers from around the world, topics covered include:
• Biodiversity and biotechnological applications
• Cultivation technologies
• Control of pests and diseases
• Current market overview
• Bioactive mechanisms of mushrooms
• Medicinal and nutritional properties
Extensively illustrated with over 200 images, this is the perfect resource for researchers and professionals in the mushroom industry, food scientists and nutritionists, as well as academics and students of biology, agronomy, nutrition and medicine.
Author Information
Professor Dr Diego Cunha Zied of Universidade Estadual Paulista (UNESP), Brazil and Researcher Dr Arturo Pardo-Giménez of Centro de Investigación, Experimentación y Servicios del Champiñón (CIES), Spain.