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Horticulturae
Special Issues
Morel Crops: Cultivation, Breeding and Their Processing Innovation
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Morel Crops: Cultivation, Breeding and Their Processing Innovation

A special issue of Horticulturae (ISSN 2311-7524). This special issue belongs to the section "Medicinals, Herbs, and Specialty Crops".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 519

Special Issue Editors

Prof. Yongchang Zhao

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Guest Editor
Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences, Kunming 650223, China
Interests: genetics; breeding; cellular development
Dr. Hao Tan

E-Mail Website
Guest Editor
Sichuan Institute of Edible Fungi, Sichuan Academy of Agricultural Sciences, Chengdu 610000, China
Interests: Microbial physiology; metabolic biochemistry; microbial ecology
Dr. Xi-Hui Du

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Guest Editor
College of Life Sciences, Chongqing Normal University, Chongqing 401331, China
Interests: germplasmic resources; genetics; morel life-cycle

Special Issue Information

Dear Colleagues,

Commonly known as morels, species of Morchella are important gourmet mushrooms in Ascomycota. Morchella rufobrunnea (the so-called red-blushing morel) and species of black morels in the Elata clade of Morchella were once only wild-foraged, but have been domesticated as horticultural crops, feasible to cultivate artificially in recent decades. The scale of commercialized morel cultivation is expanding very rapidly. For instance, the area of black morel cultivation in China has expanded about two thousand times since 2012. While the innovative morel industry is thriving all over the world, several problems are always hampering its sustainable development: the lack of cultivars with improved performances; technologies for stable and high yield are still underdeveloped; the lack of elucidation of the chemical constitution with healthy effects; and limited diversified and value-added morel products. The aim of this Special Issue is to gradually promote some progresses of solving these problems.

Prof. Yongchang Zhao
Dr. Hao Tan
Dr. Xi-Hui Du
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Horticulturae is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • wild morel germplasm
  • domestication from wild
  • morel cultivar breeding
  • genetics and epigenetics
  • microbial physiology and biochemistry related to morel cultvation
  • soil microbial ecology of morel mycosphere
  • proceeding
  • morel products
  • metabolites and bioactive compounds
  • conditions for morel drying, storage and delivery
  • pathogenic resistance
  • heat tolerance

Published Papers (1 paper)

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Research

11 pages, 1422 KiB  
Article
The Effects of Different Postharvest Drying Temperatures on the Volatile Flavor Components and Non-Volatile Metabolites of Morchella sextelata
by Tianhai Liu, Xiang Wu, Weiwei Long, Yingying Xu, Yang Yu and Haixia Wang
Horticulturae 2024, 10(8), 812; https://doi.org/10.3390/horticulturae10080812 - 31 Jul 2024
Viewed by 188
Abstract
True morels (Morchella spp.) are renowned for their aroma and taste, and hot air drying is widely used to extend the shelf life of harvested morels. However, the effects of different drying temperatures on volatile flavor compounds and non-volatile metabolites in the [...] Read more.
True morels (Morchella spp.) are renowned for their aroma and taste, and hot air drying is widely used to extend the shelf life of harvested morels. However, the effects of different drying temperatures on volatile flavor compounds and non-volatile metabolites in the morel are poorly understood. Here, fresh morels (Morchella sextelata) were air-dried at low (45 °C, LT), medium (55 °C, MT), and high temperatures (65 °C, HT). The volatile flavor compounds and non-volatile metabolites were analyzed using GC-IMS and LC-MS/MS, respectively. The GC-IMS revealed that aldehydes, hydrocarbons, and pyrazines increased at greater temperatures, while acids, alcohols, and esters decreased. Random forest machine learning indicated that 1-hexanol and ethyl 3-methylbutanoate were indicative flavor compounds at LTs, while those at MTs and HTs were hexanal and valeraldehyde, respectively. Greater temperatures reduced acetic acid, an unpleasant sour flavor. The LC-MS/MS showed that the relative abundance of amino acids and nucleotides increased with the temperature, with the same trend in 5′-nucleotides and flavor amino acids. Sorbitol 6-phosphate was indicative of the non-volatile metabolites at LTs, while several amino acids were indicative at MTs and HTs. This study revealed the flavor and taste characteristics of morels dried at different temperatures, providing a theoretical reference for establishing a standardized postharvest morel drying process and maintaining morel quality. Full article
(This article belongs to the Special Issue Morel Crops: Cultivation, Breeding and Their Processing Innovation)
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