Why is the matsutake on the tip of the tongue endangered?
A few days ago, matsutake, known as the "king of all bacteria", was included in the world's red list of endangered species for the first time by the IUCN.
Matsutake has always been an extremely precious natural fungus, and it is also a second-class endangered species in my country. So why is matsutake so rare, and why is it endangered? A reporter from Science and Technology Daily interviewed well-known domestic experts in wild mushroom research.
"King of all bacteria" is not a vain name
The scientific name of Matsutake is Tricholoma matsutake, also known as Matsutake, Synesthetic, and Taiwan. It is a species endemic to Asia. There are variants in Europe and America, but the yield is low and the quality is poor. China's matsutake is mainly distributed in Yunnan, Sichuan and Tibet. It is also distributed in the northeast and most provinces of the country. The quality is best from Yunnan and Sichuan. Therefore, the southwest region is the main producing area of matsutake, and its output accounts for more than 90% of the country. The annual output of Yunnan Matsutake accounts for more than 60% of the country's total.
The matsutake mushroom, which is called the "king of all bacteria", is not a name.
According to research, Matsutake contains 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 2 kinds of glycoproteins, rich dietary fiber and a variety of biologically active enzymes. Contains 3 precious biologically active substances, namely Matsutake polysaccharide, Matsutake polypeptide and the world's unique anti-cancer substance-Matsutake alcohol. In addition, its special taste and medicinal value of fresh, crisp, sweet and fragrant have doubled its value in recent years.
In the country's largest wild mushroom trading market-Yunnan Mushuihua Wild Mushroom Trading Center, since April this year, the highest price of fresh mushrooms was 26,000 yuan per kilogram. Due to the impact of the epidemic, exports have been reduced to about two tons per day, coupled with abundant rains, production is slightly better, and prices have fallen. Take the price on July 31 as an example. According to different grades, the price of matsutake per kilogram ranges from 270 yuan to 800 yuan.
The birth of every matsutake is a miracle of nature
What people call Matsutake is actually the fruiting body of Matsutake fungus.
"The reason why Matsutake is precious is that it has very strict requirements on the growth environment. It can only survive in the virgin forest without any pollution. The spores must form a symbiotic relationship with the pine root system, and the symbiotic tree species must be more than 50 years old to form bacteria. Silk and fungus ponds. At the same time, it also depends on cypress, oak and other broad-leaved forests to provide nutrient support to form healthy fruit bodies." Sun Dafeng, director of the Kunming Mushroom Research Institute of the All-China Federation of Supply and Marketing Cooperatives, told a reporter from Science and Technology Daily, Matsutake Before the excavation, there must be sufficient rain to moisturize, and there must be sufficient sunlight after the excavation. In addition, factors such as temperature, insect damage, and improper collection methods will have a direct impact on the growth of Matsutake. It can be said that the birth of each matsutake is a miracle of nature. "At present, there is no successful precedent for artificial cultivation of matsutake in the world. Due to environmental changes in recent years and large-scale predatory collection, the output of matsutake is decreasing." Sun Dafeng said.
"Killing chickens and getting eggs" collection is the main reason for the decline in production
The reporter learned in the interview that when a matsutake mushroom blooms, it will spread tens of billions of spores. These spores drift with the wind, and only those that fall under the roots of the pine tree can survive and sink into the water with the rain and dew. In the layer of soil, it absorbs nutrients near the root system and grows hyphae. The hyphae will gradually increase and form mycorrhiza, and after another 5 to 6 years, a fruit body will grow under suitable conditions. In recent years, large-scale predatory collection has partially blocked this process. Germ collectors often "first come, first served" and show no mercy to "child velvet" smaller than 5 cm and old velvet that can produce spores. The "killing chickens to get eggs" type of collection is the main reason for the decline in the output of matsutake.
"Should implement hierarchical harvesting and sales, protect the fungus ponds, and prohibit picking of substandard velvet fungus and mature fungi that open umbrellas, and only harvest the matsutake that reaches 5 cm and meets the requirements of commercial matsutake." Senior, Kunming Institute of Botany, Chinese Academy of Sciences Engineer Zhao Qi urged that when picking, we must use proper methods and scientifically reserve seeds to promote the growth and development of mycelium. In addition, it is possible to promote the closure of mountains and antlers and contracting business models.
Sun Dafeng also pointed out that rational development and utilization is a prerequisite for long-term continuous enjoyment of this rare resource, and excessive demand can only be counterproductive. The endangered phenomenon of matsutake is not a single case. For example, Cordyceps sinensis also has the same over-collection. In addition to the corresponding policies and regulations issued by government departments and standardizing industrial processes, correct guidance and popular science promotion are also essential. He hoped that various localities would take effective measures as soon as possible to curb the trend of sharp decline in resources of rare wild mushrooms such as Matsutake, and through research and promotion of conservation and expansion techniques, to achieve the effect of stabilizing and increasing production, and leaving Matsutake to future generations. Our reporter Zhao Hanbin