〔按语〕世界年产香菇三百多万吨(鲜重),约占食用菌总产量的14～15%,仅次于蘑菇。但作为保健食品,香菇更受青眯,每磅售价高者可达15美元(蘑菇为0.8美元)。1987年我国干香菇产量突破1.5万吨(鲜干折合率随鲜菇含水量变化,大多为6.5～8.5∶1),比1986年增产50%。1983年,日本香菇产量占世界82.8%,中国只占9.4%,现已提高到38%左右。我国近两年代料栽培大发展(代料菇约占3/4),使产量猛增。然而在产品质量上有待解决的问题尚不少.这与菌株性状,栽培基质及栽培管理技术密切相关。本讲座拟从采收后处理加工方面进行叙述,含保鲜、脱水干制、深加工、菌丝体开发利用等内容。香菇的商品形式,绝大部分为脱水干菇,此外是鲜菇、罐头及各式风味香菇。鲜香菇肉质嫩滑、鲜美可口,有一定市场。在日本城市,不仅餐馆,就是家庭购买者为数亦不少,1980年香菇鲜销量是1960年的12倍,达8万吨左右。由于香菇的耐贮性差,20℃下自然存放保鲜期只有两天,这是影响扩大鲜销量的一大难题。 〔〕 The world’s annual output of more than 3 million tons of mushrooms (fresh weight), accounting for about 14 to 15% of total edible mushroom production, second only to mushrooms. However, as a health food, mushrooms are more favored by the United States, and the highest price per pound can reach 15 US dollars (mushrooms is 0.8 US dollars). In 1987, the output of dried shiitake mushrooms in our country exceeded 15,000 tons (the freshness and dryness ratio varied with the moisture content of fresh mushrooms, most of them were 6.5-8.5: 1), an increase of 50% over 1986. In 1983, Japan’s mushroom production accounted for 82.8% of the world, China only 9.4%, has now risen to 38%. In recent two years, the great development of material cultivation in China (substituting mushrooms account for about 3/4), so that production soared. However, there are still many problems to be solved in product quality, which are closely related to the traits of plant, cultivation substrate and cultivation and management techniques. This lecture is to be narrated from postharvest processing and processing, including preservation, dehydration, deep processing, mycelium development and utilization. Mushrooms in the form of goods, the vast majority of dehydrated mushrooms, in addition to fresh mushrooms, canned mushrooms and all kinds of flavor. Fresh mushrooms tender meat, delicious, there is a certain market. In Japanese cities, not only restaurants but also home purchasers are also numerous. In 1980 fresh mushrooms sold 12 times more than in 1960, reaching about 80,000 tons. Due to poor storability of mushrooms, natural storage at 20 ℃ shelf life of only two days, which is affecting the expansion of fresh sales of a major problem.