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• Introduction
• 2. Mushrooms of Sakhalin
• 2.3 Representatives
• 3.2 Poison mushrooms
• 3.3 Medicinal properties of mushrooms
• Conclusion
• List of sources used
• Applications

Introduction

Mushrooms are one of the most common organisms on Earth, being an important component of terrestrial and aquatic ecosystems. Their role is great in the destruction and mineralization of organic substances, soil-forming processes, as well as environmental formation, which is manifested in their ability to change physical properties environment (soil structure, acidity, temperature and humidity regimes, etc.). Performing various functions in ecosystems, fungi not only affect the vital activity of microbial communities, but also have a direct or indirect effect on macroorganisms (plants and animals, humans). Due to their high adaptive abilities, fungi occupy a variety of ecological niches and are found in various, even the most extreme environmental conditions, including seas and oceans.

More than 100 thousand species of mushrooms are known, and it is assumed that their real number is much larger - 250-300 thousand or more. More than a thousand new species are described worldwide each year. The vast majority of them live on land, and they are found almost everywhere where life can exist. It is estimated that 78-90% of the biomass of all microorganisms in the forest litter is accounted for by the fungal mass (approximately 5 t/ha).

The aim of the work is to study this biological resource of Sakhalin, its significance and role in nature and human life.

Tasks:

1. Get acquainted with the scientific literature on this topic.

2. To study the ecology of Sakhalin mushrooms.

3. Consider the taxonomy of Sakhalin mushrooms.

1. general characteristics vegetation of Sakhalin

Forests are the predominant type of vegetation in the Sakhalin Region. According to the composition of vegetation, Sakhalin belongs to the Eurasian coniferous-forest (taiga) region, to two different botanical and geographical sub-regions: to the East Siberian sub-region of light coniferous forests (north, center and south-east of the island) and to the Far Eastern coniferous-broad-leaved sub-region (south-west of the island ).

The composition of the flora of the Sakhalin region includes 117 families, 542 genera, 1525 species. There are three groups of plants: ferns (8 families, 86 species); gymnosperms (6 genera, 16 species); angiosperms (109 families). Families have the largest number of genera: grasses - 50, Asteraceae - 45, orchids - 30, lilies - 25, rosaceae - 24. The families with the largest number of species are: Asteraceae - 157, grasses - 139, sedge - 128, rosaceae - 70 , ranunculus - 61. The following genera have the largest number of species: sedge - 104, willow - 34, mountaineer - 28, wormwood - 22, bluegrass - 21. Families found only on Sakhalin - 4, only on the Kuriles - 8, common to the region -105. The tree canopy of Sakhalin is formed by: trees - 42 species, shrubs - 3-80 species, shrubs - 23 species, tree lianas - 11 species. Endemic plants of Sakhalin - more than 30 species. Kuril Islands - 11 species. The Red Book of Russia lists 67 species of Sakhalin and Kuril plants belonging to 42 families. Sakhalin tall grass is formed by more than 10 species of herbaceous plants. More than 250 species are considered decorative on Sakhalin and the Kuriles. In the Sakhalin region, plant communities are represented: dark coniferous forests; light coniferous forests; deciduous forests; swamps; meadows; tall grass.

dark coniferous forests- forests formed by shade-tolerant conifers - spruce and fir. The dense crowns of trees in combination with the high density of the tree canopy contribute to poor illumination and warming of the soil and hinder the development of undergrowth. The dark coniferous forests of Sakhalin are represented by the following communities: a) dark coniferous middle and southern taiga forests with a predominance of spruce; b) spruce-fir green moss forests; c) spruce-fir grass forests; d) spruce-fir forests with the presence of broad-leaved species. The main forest-forming species are Ayan spruce or small-seeded spruce and Sakhalin fir. The undergrowth is formed by: yellow maple, large-leaved wild rosemary; oval-leaved blueberry or Amur blueberry. The ground cover is represented by: Canadian turf, forest horsetail, one-year-old club moss, hare oxalis, various ferns, green mosses. Useful plants: Medicinal: Actinidia kolomikta, Schisandra chinensis, Sakhalin raspberry, Eleutherococcus prickly. Ornamental: creeping gudaira, tuberous calypso, leafless chin, oud clintonia, Japanese myrmehis, a variety of anemones. Berry: Sakhalin blueberry, Amur blueberry, Sakhalin raspberry, wonderful vacinium, or redberry, or bedbug. Poisonous: crow's eye six-leafed.

Light coniferous forests- forests formed by light-loving coniferous species (larch on Sakhalin). They have a relatively small density of the tree canopy, due to which in light coniferous forests in comparison with dark coniferous soils, more precipitation enters the soil surface and it warms up better, which contributes to the formation of undergrowth. The light coniferous forests of Sakhalin are represented by the following communities: a) larch mid-taiga green moss-ledum forests; b) larch mid-taiga lichen forests with Siberian dwarf pine; c) larch lichen-moss forests with spruce and Sakhalin fir; d) larch bamboo forests with stone birch. The main forest-forming species is Okhotsk Larch (Daurian, or Gmelin). Under favorable growing conditions, trees live up to 400 years and reach a height of up to 35 m with a trunk 130-150 cm in diameter. The undergrowth is formed by: wild rosemary, large-leaved rosemary, cedar, dwarf, Sakhalin blueberry, Amur blueberry, elderberry rowan. Herbaceous cover: grasses: rough bluegrass, Kuril bamboo, sedges: hollow sedge, two-seeded sedge, brown chistoost or kosmund fern, green mosses. Medicinal: heart-shaped aralia, Chinese magnolia vine, actinidia kolomikta, wild rosemary. Decorative: Kamchatka trillium, Sakhalin love, Kamchatka hazel grouse, obovate peony. Berry and food: Amur blueberry, Sakhalin blueberry, lingonberry, brown chistoust. Poisonous: Fisher's wrestler.

Deciduous forests- These are deciduous forests, consisting of deciduous trees and shrubs. The deciduous forests of Sakhalin are formed mainly by summer green small-leaved species - birch and alder and are represented by the following communities: a) white birch-larch grass-shrub forests in place of dark coniferous forests; b) stone-birch grass-shrub forests in place of grass and green-moss spruce-fir forests; c) stone-birch bamboo forests, light forests and bamboo thickets in place of dark coniferous forests with the participation of broad-leaved species; d) stone birch grass and shrub forests; e) stone-birch bamboo forests. The main forest-forming species is Birch stone, or Erman. Under favorable growing conditions, the tree lives up to 400 years. A large tree up to 25 m high with a straight trunk about 1 m in diameter. Birch is highly frost resistant. The wood is very strong and hard. The undergrowth is formed by: different types of willow, thorny wild rose, willow meadowsweet, Sakhalin elder, elderberry rowan. Cover: ferns different types, green mosses, Langsdorf reed grass. Medicinal: actinidia kolomikta, Keiske lily of the valley, Chinese magnolia vine, bird cherry. Ornamental: petiolate hydrangea, yellow goose onion, Middendorf's radiant day, honey-shaped lily, Kamchatka trillium, numerous anemones and corydalis. Berry and food: Sakhalin blueberries, Amur blueberries, lingonberries, Chinese lemongrass, Sakhalin raspberries, bracken, Okhotsk onion or wild garlic. Poisonous: Fischer wrestler, arcuate wrestler, Sakhalin wrestler.

meadows- areas covered with perennial herbaceous vegetation. The Sakhalin meadows are represented by the following communities: a) oceanic sedge-herb-grass meadows of the Kamchatka type (Shumshu Island); b) oceanic sedge-cereal meadows of the Sakhalin type (Peninsula of Terpeniya); c) reed grass communities in the place of green moss and grassy tenoconiferous forests. The main vegetation: sedges (more than 100 species), grasses (more than 40 species), bamboo, Langsdorf reed grass, herbs (more than 150 species). Medicinal: jaundice levkoin, horsetail, odorous chamomile. Ornamental: more than 50 species - Middendorff's bellflower, Japanese bathing suit, bristly iris, Kamchatka hazel grouse, Japanese kandyk, Sakhalin ronica, white-flowered violet, dark purple violet, spinous orchid arnica Sakhalin, tricolor gentian, hawkweed (different species), venus slipper (different species), dandelion (various species), buttercup (various species). Poisonous: about 50 species, large-flowered hellebore, Fischer wrestler, creeping ranunculus.

mushroom sakhalin ecological vegetable

2. Mushrooms of Sakhalin

2.1 Morphology and taxonomy of fungi

Mushrooms are an extensive group of organisms, including about 100 thousand species. They are widely distributed throughout the globe and are found both on land and in the aquatic environment. With the traditional division of all living organisms into two large groups - the animal kingdom and the plant kingdom - mushrooms are considered as one of the departments (Mycota) of the plant kingdom. Now the view of mushrooms as an independent kingdom of living organisms (Mycetalia or Fungi), which differs from both plants and animals, is becoming more and more widespread.

Fungal reproductive organs develop on the mycelium. Unlike mycelium, they are extremely diverse in morphology. Their structure serves as the basis of modern mushroom taxonomy.

Fungi reproduce vegetatively, asexually and sexually. During vegetative reproduction, non-specialized parts of it, such as fragments of hyphae, are separated from the mycelium, and give rise to a new mycelium. Asexual reproduction occurs with the help of special cells or multicellular structures - spores that germinate into the mycelium. Such spores are formed on the mycelium endogenously, inside special receptacles - sporangia, or exogenously, on specialized branches of the mycelium - conidiophores. Endogenous spores of fungi can be of two types: zoospores - naked mobile cells equipped with flagella, and sporangiospores - motionless spores, dressed in a shell. Exogenous spores are called conidia.

Most fungi are microscopic in size. In nature, on their natural substrates - in water, in soil, on plant debris, on living plants, etc., such fungi often cannot be detected with the naked eye, or we see them as raids of various colors. Such fungi are called micromycetes. In many fungi, different in systematic position and morphology, structures of rather large sizes are formed, which are clearly visible. These are fruiting bodies and massive plexuses of hyphae - plektenchyma, spores develop on them or inside them, and conidial sporulation or small fruiting bodies form on the stroma. A group of mushrooms with large fruiting bodies is often called macromycetes. The division of fungi into macromycetes and micromycetes is conditional, since the main part of the body of both is microscopic mycelium.

2.2 Ecological groups of fungi

As you know, ecology is a science that studies the conditions for the existence of living organisms and the relationship between organisms and the environment in which they live. The environmental factors that determine the growth, development, reproduction and distribution of organisms include climatic (temperature, light, humidity, precipitation, etc.) and food (substrate), in which this genus or species has advantages over others.

Mushrooms are very specific in their requirements for growth and development conditions. They are usually strictly confined to a set of ecological conditions (especially to the substrate), in which a given genus or species has advantages over others.

Wood-destroying fungi-saprotrophs settle, as already mentioned, only on dead wood, actively destroying it. Their mycelium, usually perennial, spreads inside the trunk, and fruiting bodies form on its surface. Some species settle on wood that has not yet decomposed and only begin the process of its destruction. This includes species of a large family of polypore fungi from the class of basidiomycetes, which mainly have perennial hoof-shaped fruiting bodies. On dead birches in the forest, woody, grayish, hoof-shaped perennial fruit bodies of birch tinder fungus are especially common. On coniferous wood, rather brightly colored, also perennial fruiting bodies of the fringed tinder fungus are more common.

Soil saprotrophs. This is a large group of macromycete fungi, which are confined to various plant formations and are associated in their distribution with certain physical and geographical zones. Among them, one can single out forest species and types of open spaces (meadow, steppe, desert and semi-desert).

The first subgroup is forest soil saprotrophs living on the litter and on the soil in the forest. Numerous species of the genera non-blight, mycena, and collibia settle on the litter. In other species, the mycelium spreads directly in the humus layer or goes even deeper into the soil. These fungi feed on already decomposed remains. These are species of the genera ringworm, morel mushrooms, numerous types of gasteromycetes: prickly puffball, species of the genus zvezdovik, etc.

The second subgroup - soil saprotrophs of open spaces includes big number types of mushrooms. Meadows are characterized by species of the genus of champignons: ordinary champignon, growing in large groups; field champignon; poisonous - yellow-skinned champignon and variegated champignon. In the meadows, large umbrella mushrooms are also often found: white umbrella mushroom, etc. A typical meadow species is meadow mushroom. All of these species are also found in the steppes.

mycorrhizal mushrooms. A special group of forest soil fungi are very numerous mycorrhizal fungi. This is one of the main groups of mushrooms in the forest. Mycorrhiza - a symbiosis of the roots of higher plants with fungi - is formed in most plants (with the exception of aquatic ones), both woody and herbaceous (especially perennial). At the same time, the mycelium located in the soil comes into direct contact with the roots of higher plants. According to how this contact is carried out, two types of mycorrhiza are distinguished: endotrophic and ectotrophic.

In endotrophic mycorrhiza, characteristic of most herbaceous plants, the fungus is distributed mainly inside the root tissues and relatively little goes outside. In endotrophic mycorrhiza, higher plants probably have great importance biologically active substances such as vitamins produced by the fungus. In part, the fungus supplies the higher plant with nitrogenous substances, since part of the hyphae of the fungus located in the root cells is digested by them. The fungus, in turn, receives organic substances - carbohydrates - from the higher plant.

Ectotrophic mycorrhiza is distinguished by the presence of an outer sheath of fungal hyphae on the root. From this sheath, free hyphae extend into the surrounding soil. The root does not have its own root hairs. Such mycorrhiza is characteristic of woody plants and is rarely found in herbaceous plants.

The transition between these types of mycorrhiza is ectoendomorphic mycorrhiza, which is more common. Fungal hyphae with such mycorrhiza densely braid the root from the outside and at the same time give abundant branches penetrating the inside of the root. Such mycorrhiza is found in most tree species. From the root, the fungus receives carbon nutrition, since it itself, being a heterotroph, cannot synthesize organic substances. Its external free hyphae diverge widely in the soil from the root, replacing the latter with root hairs. These free hyphae receive water, mineral salts, and soluble organic substances (mainly nitrogenous) from the soil. Some of these substances enter the root, and some are used by the fungus itself to build mycelium and fruiting bodies.

Most tree species form mycorrhiza with the mycelium of cap mushrooms - macromycetes. The soil in the forest, especially near the roots of trees, is permeated with mycorrhizal fungi, and numerous fruiting bodies of these fungi appear on the surface of the soil. These are boletus, boletus, camelina, types of russula and many other hat mushrooms that are found only in the forest.

For mycorrhizal fungi, such a symbiosis is mandatory. If their mycelium can develop without the participation of tree roots, then fruit bodies in this case usually do not form. Related to this are the failures of attempts to artificially breed the most valuable edible forest mushrooms, such as white fungus. It forms mycorrhiza with many tree species: birch, oak, hornbeam, beech, pine, spruce. Some types of fungi form mycorrhiza with only one particular breed. So larch butterdish forms mycorrhiza only with larch. For trees, symbiosis with fungi is also important: experiments on forest belts and forest plantations have shown that without mycorrhiza, trees develop worse, lag behind in growth, they are weakened, and more susceptible to diseases.

Thus, fungi are present in all plant communities, take Active participation in their lives, are in close relationship with all the organisms inhabiting them, participate in the general circulation of substances.

2.3 Representatives

CHAMPIGNON ORDINARY.

Settles on manure soil near housing, livestock farms, meadows, pastures, vegetable gardens, greenhouses, greenhouses, as well as in gardens, parks, sometimes on the streets, on flower lawns. The cap is up to 15 cm in diameter, in young mushrooms it is convex, in mature mushrooms it is flat, the edges are bent down. The skin is white or grayish, dry, smooth or covered with small brownish scales.

The pulp is thick, white, turning pink on the cut, with a pleasant mushroom smell and high palatability. The plates are free, at first white, then pinkish, grayish-violet, and in mature mushrooms they are dark brown, almost black.

The spore powder is dark brown, almost black. Spores broadly oval, smooth, dark brown. Leg up to 10 cm long, up to 2 cm thick, hollow, straight, white, with membranous ring. The ring is single-layer, located almost in the middle of the leg.

The mushroom is edible, the second category. Used fresh and pickled, suitable for drying. (Appendix 1 Table 1)

WHITE MUSHROOM BIRCH (Boletus edulis f. betulicola Vassilk).

Grows in dry deciduous and coniferous forests. Fruiting from early July to mid-October. The cap is light brownish, ocher-yellow or whitish. The leg is rather thick, not long. (Appendix 1 Table 1)

boletus (Leccinum scabrum (Fr.) S. F. Gray) .

Grows in deciduous and mixed forests under birches. Hat up to 20 cm in diameter, first convex, then cushion-shaped, white, yellowish, brown, brown, sometimes almost black. The flesh is white, turns pink on the cut, darkens or does not change, without a special taste and smell. The tubular layer is whitish-grayish. The tubes are long. Spore powder is yellow-brown. Spores are spindle-shaped. Leg 20 cm long, 2-3 cm thick, white, covered with dark scales. All species are edible, the second category. Used fresh, suitable for drying. In our forests, the following types and forms of edible boletus are found. (Appendix 1 Table 1)

BUCK REAL. BUCK RAW (Lactarius resimus (Fr.)).

It occurs in birch forests or in forests with an admixture of birch quite rarely, but sometimes in large groups. Fruiting from July to September. The cap is large, up to 20 cm in diameter, at first white, round-convex or almost flat, then funnel-shaped, with a shaggy edge turned down, slightly yellowish, with barely noticeable watery zones. The pulp of the mushroom is white, dense, with a specific aroma. The juice is white, pungent, bitter taste, in contact with air, becomes sulfur-yellow. Records descending along the stem, white or cream, with a yellowish edge, wide, rare. Spore powder is yellowish. Spores broadly ellipsoid, almost spherical, prickly. The leg is rather thick, up to 5 cm long, glabrous, white, sometimes with yellowish spots, hollow inside when ripe. Conditionally edible mushroom. In terms of economic value, it belongs to the first category. It is used for salting, less often for pickling. Salted milk mushrooms are almost twice as high in calories as medium-quality beef, chicken meat, and three times as much as whole milk. The dry matter of the mushroom cap contains: proteins 32.2%, fats - 6.9, sugars - 4.2, extractives - 5.8%, etc. Because of the caustic juice of milk mushrooms, it is recommended to soak and boil before salting. The broth is drained. (Appendix 2 Table 2)

GINGER PINE. GINGER BOROVOY (Lactarius deliciosus (Fr.) S. F. Gray var. pini Vassilk).

The fungus is widely distributed in Russian Federation. It occurs mostly in young stands of pine and larch, as well as in sparse pine forests. Prefers sandy soils. It bears fruit from late July to October (until the first hard frost). In favorable years, fruiting bodies are formed abundantly. Cap up to 17 cm in diameter, at first rounded-convex, then broadly funnel-shaped, orange-red, with concentric, darker orange zones, fading. The edges of the cap are first curved, then straight. The pulp is dense, fleshy, orange, turns green at the break, fresh in taste. The milky juice is plentiful, orange-yellow, non-caustic, with a resinous odor, turns green in the air. The plates adherent to the stem are yellow-orange, turn green when pressed. Spore powder is yellow. Spores broadly oval, warty, light cream. The leg is cylindrical, of the same color with a cap, turning green when touched, 2-6 cm long, up to 2 cm thick. The flesh inside is white. The mushroom is edible, the first category. Used fresh, salted, canned and pickled. In salting, it retains its bright color. It is better to salt it without soaking and washing, in a dry way, without any additives. (Appendix 2 Table 2)

WAVE PINK (Lactarius tormmosus (Fr.) S. F. Gray).

Grows in deciduous and mixed forests under birches from June to October. Cap up to 15 cm in diameter, pink or pinkish-red, with clearly defined concentric zones, woolly-fibrous, with a curled shaggy edge, depressed in the middle, mature - funnel-shaped, moist, slimy, sticky in wet weather. The pulp is friable, pale-yellow, very sharp taste. The milky juice is white, bitter. The plates are descending along the stem, cream or pale buff with a pinkish tinge, thin. Spore powder is white. Spores are rounded, prickly. Leg up to 7 cm long and up to 2 cm thick, smooth or narrowed downwards, hollow, smooth, pale pink. The mushroom is conditionally edible, the second category. Goes to government procurement. Used fresh, salted and pickled. Salted mushrooms can be eaten no earlier than 40 - 50 days after salting. Small (3-4 cm in diameter) hats with an edge wrapped inside are suitable for pickling. (Appendix 2 Table 2)

VIOLIN (Lactarius vellereus (Fr.)).

Usually grows under birch and in mixed forests from July to September, often in large groups. The color of the whole fungus is milky white, slightly yellowing. The hat is up to 20 cm in diameter, very fleshy, dense, flat at a young age, then funnel-shaped, slightly pubescent, with yellow spots. The pulp is very bitter in taste. The milky juice is plentiful, pungent, slowly turning yellow in the air. Records descending along the stem, white or cream, infrequent. Spore powder is white. Spores are almost rounded, small-spined. The leg is short - up to 6 cm long and up to 3.5 cm thick, dense. The mushroom is conditionally edible, the fourth category. Used salty. The violinist is rarely damaged by insects. (Appendix 2 Table 2)

OIL CAN GRAINY (Suillus granulatus (Fr.) Kuntze).

Grows in pine forests in groups. Fruiting from June to October. It is less common than late butterdish, but sometimes plentiful. Cap up to 10 cm in diameter, rounded-convex, cushion-shaped, smooth, slimy, yellow-ocher or brown-brown. The pulp is thick, yellowish-white, soft, does not change color when broken, with a pleasant taste, almost odorless. The tubular layer is relatively thin, white or light yellow in young mushrooms, and light sulfur-yellow in old ones. The cover is missing. The tubules are short, yellow, with rounded pores, they secrete drops of milky-white juice. Spore powder is yellow. Spores are ovoid or oblong-ellipsoid, unequal-sided. Leg 4 - 8 cm long, 1 - 2 cm thick, dense, yellowish, with small brown scales, without a ring. The mushroom is edible, the second category. Used fresh, pickled and salted. Remove the skin from the cap before cooking. (Appendix 3 Table 3)

RUSSUS GREEN (Russula aeroginea Lindbl. ex Fr.).

It occurs in deciduous and mixed forests, especially young pine-birch forests, on light sandy and sandy loamy soils quite often and abundantly from June to September. Hat up to 10 cm in diameter, first convex, then prostrate, bluish or bluish-green, sometimes brownish in the center, lighter along the edge, striped. The skin is easily removed. The pulp is white, fragile, with a mushroom smell, insipid or slightly spicy taste. Plates adhering to the stem, cream or white, in mature mushrooms with rusty-brown spots. Creamy spore powder. Spores are ellipsoid, prickly. Leg up to 5 cm long, 1 - 2 cm thick, white, dense, even, smooth, longitudinally wrinkled, turns gray when squeezed. The mushroom is edible, the fourth category. Used fresh and salted, suitable for drying. Russula green can be confused with a green variety of pale grebe. (Appendix 4 Table 4)

MOHOVIK GREEN (Xerocomus subtomen tosus (Fr.) Quel) .

It grows in deciduous and coniferous forests, shrubs, more often in lighted places: along the edges of roads, ditches, along the edges, from June - July until autumn frosts. It occurs often, sometimes abundantly. Hat up to 15 cm in diameter, convex, fleshy, velvety, dry, sometimes fissured, olive-brown.

The pulp is loose, whitish-yellowish, slightly bluish in the cut, the taste is sour, the smell is pleasant, reminiscent of dried fruits. The tubular layer adhering to the stem or slightly descending along it, in young Mushrooms is golden yellow, later greenish. Tubules with angular pores. Spore powder brownish. Spores fusiform, smooth. Leg up to 12 cm long, 1-2 cm thick, long, cylindrical, sometimes thickened at the cap, often narrowed towards the base, dense, sometimes yellow with a reddish tint. Mushroom edible, third category. Used fresh, suitable for pickling and drying. (Appendix 3 Table 3)

chanterelle REAL (Cantharellus cibarius Fr.).

One of the most common mushrooms. It occurs in coniferous and deciduous, not very dense mossy forests, on the ground, most often in families, rarely alone. Fruiting from July to October. The whole mushroom is a light yellow fading color. The cap is from 5 to 10 cm in diameter, fleshy, dense, in young mushrooms it is convex, often flat, with a wrapped edge, in mature mushrooms it is funnel-shaped, with a wavy-lobed edge. The pulp is yellowish at first, then whitening, dry, dense, elastic, the taste is sharp, the smell is pleasant. Blades descending along the stem, branched, thick, sparse. Spore powder is white. Spores ellipsoid, smooth. Leg 4 - 7 cm long, 2 - 4 cm thick, dense, smooth, cylindrical, expanded from above, narrowed from below. The mushroom is edible, the third category. Used fresh and salted (hot). Contains 6.7 mg% vitamin C, carotene 23.1 mg%. (Appendix 4 Table 4)

KOZLYAK (Suillus bovinus (Fr.) O. Kuntze).

It occurs in damp pine forests and sphagnum bogs from mid-July to October. Cap up to 12 cm in diameter, flat-convex, smooth, thinner along the edge, yellow-brown or reddish. The pulp is dense, whitish-yellowish, slightly reddens when cut, with a mushroom smell and a pleasant taste. The tubular layer does not separate from the cap, tubules with large and uneven angular pores, slightly descending along the stem. Spore powder yellowish-olive. Spores are spindle-shaped. Leg up to 10 cm long, 1 - 2 cm thick, dense, of the same color with a hat or slightly lighter than it, narrowed or even from below. The mushroom is edible, the fourth category. Used fresh and pickled, suitable for drying, has antibacterial properties. (Appendix 4 Table 4)

STITCH ORDINARY (Gyromitra esculenta (Pers.) Fr.).

Grows in deciduous and coniferous forests on sandy non-soddy soil, near forest edges, in clearings along roads, in young plantings in early spring immediately after the snow has melted. It occurs quite often, but not abundantly. Fruiting body up to 13 cm in diameter. The cap is irregularly rounded or angular, hollow inside, deeply wrinkled, brownish-brown or yellowish-brown. The flesh is white, waxy, thin, very brittle, with a peculiar smell, without much taste. Spore powder is white. Spores ellipsoidal, smooth, without appendages. Leg 3 - 6 cm long, 1.5 - 3 cm thick, whitish or grayish, hollow, narrowed towards the base. The mushroom is conditionally edible, the third category. (Appendix 5 Table 5)

RAINCOAT.

Settles in coniferous and deciduous forests, meadows and pastures, on rotten wood, on various soils. It occurs more often in single specimens or in small groups from July to September. Fruiting body 1 - 8 cm in height, 1 - 6 cm in diameter, spherical, plum-shaped, pear-shaped, sessile or with a small false stalk, folded below, in the upper (fruiting) part, where spherical spores are formed, first whitish, then buffy, with maturing dark umber-brown, covered with bushes of needle-like thorns of various sizes on top, whitish grains below. The flesh is white at first, then brown-purple, without much taste and smell. The mushroom is edible, the fourth category. The young tribe is used for food (until the flesh has darkened) fresh, suitable for drying. (Appendix 5 Table 5)

OPENOK WINTER. WINTER MUSHROOM (Flammulina velutipes (Fr.) Sing.) .

It settles in large groups on dying trees and stumps of various hardwoods, most often elm, elm, less often willow, poplar, aspen, linden, usually in late autumn - in late September or early October, when the temperature drops and air humidity increases. The massive development of winter honey fungus continues after snowfall, until persistent frosts. Frozen mushrooms during thaws and in early spring thaw and continue their development, forming viable spores. The plates in young mushrooms are light yellow or cream, in old ones they are darkening, rather rare, wide, slightly adherent to the stem. Spore powder is white. Spores are cylindrical, oval, smooth. Leg from 3 to 10 cm long, 0.5 - 0.8 cm thick, cylindrical, often flattened from above, elastic, dense, color typical for this type of fungus: velvety below, dark brown, almost black, above lighter, yellowish . A little-known edible mushroom of the fourth category. Possesses high palatability. The caps and upper parts of the legs of young mushrooms are eaten fresh, salted and pickled, suitable for drying. Winter honey agaric can be confused with a poisonous sulfur yellow mushroom. (Appendix 5 Table 5)

RYADOVKA RED. OPENOK RED (Tricholomopsis rutilans (Fr.) Sing.) .

Settles on pine stumps and near them, sometimes in large colonies, from August to October. The cap is up to 15 cm in diameter, in young mushrooms it is convex, then prostrate, reddish-yellow or yellow-orange with a lilac tint. The pulp is yellow, thick, soft, with a sweetish taste and a sour smell. The plates adherent to the stem are golden yellow. Spore powder is white. Spores are almost rounded. Leg up to 10 cm long and up to 2 cm thick, cylindrical or thickened at the base, yellowish, with red flaky scales, often hollow. Conditionally edible mushroom of the fourth category. (Appendix 5 Table 5)

fly agaric RED (Amanita muscaria (Fr.) Hooker).

It grows in deciduous, coniferous and mixed forests, especially in birch forests. It occurs frequently and abundantly singly and in large groups from June to autumn frosts. The hat is up to 20 cm in diameter, at first spherical, then flat-convex, bright red, orange-red, the surface is dotted with numerous white or slightly yellow warts. The flesh is white, yellowish under the skin, soft, odorless. The plates are free, white, in old mushrooms they turn yellow, frequent, the spore powder is white. Spores ellipsoid, smooth. Leg up to 20 cm long, 2.5 - 3.5 cm thick, cylindrical, tuberous at the base, first dense, then hollow, white, glabrous, with a white or yellowish ring. The base of the leg is covered with white warts in several rows. The ring is white. The mushroom is poisonous. Symptoms of poisoning appear within 20 minutes and up to 2 hours after ingestion. (Appendix 5 Table 5)

fly agaric PANTER (Amanita pantherina (Fr.) Seer.).

It grows in broad-leaved, mixed and coniferous forests, more often on sandy soil, from July to October. Cap up to 12 cm in diameter, at first almost spherical, bell-shaped, then prostrate, with a wide tubercle in the center, usually ribbed along the edge, gray-brown, olive-gray, brownish, sticky skin, with numerous white warts arranged in concentric circles. The flesh is white, with bad smell, does not turn red at the break. The plates are free, white, narrowed towards the stem. Spore powder is white. The mushroom is very poisonous. Symptoms of poisoning appear within 20 minutes and up to 2 hours after ingestion. (Appendix 5 Table 5)

PALE TOADSTOOL (Amanita phalloides (Fr.) Seer.) .

Grows in coniferous and broad-leaved forests, birch forests, oak forests singly and in groups from June to autumn frosts. Occurs rarely. The cap is up to 10 cm in diameter, at first bell-shaped, then flat-convex, light green, white, yellowish-brown-olive, usually darker in the middle, with a silky sheen, slimy in wet weather, sometimes with white flakes on the surface.

The pulp is white, thin, odorless and tasteless. The plates are free, frequent, white. Spore powder is white. Spores are almost spherical, smooth. Leg up to 12 cm long, 1.5 - 2 cm thick, hollow, white, sometimes with a yellow tinge, smooth, tuberous thickened at the base. The ring on the leg is white, striped. deadly poisonous mushroom. Signs of poisoning appear after 8-12, sometimes 20-40 hours after eating. The white form of the pale toadstool can be mistaken for champignons, which differ from it in the absence of a tuberous thickening at the base of the stem and pale pink or dark plates. In addition, the pale grebe can be mistaken for greenish and green russula. (Appendix 5 Table 5)

SPARASSIS CURLY. MUSHROOM CABBAGE (Sparassis crispa Fr.) .

Grows in coniferous forests near pine, spruce, cedar and fir (on the roots). It is very rare in August - September. Fruit body 10 - 35 cm in diameter, highly branched, fleshy, cream or ocher-yellow, brownish in old age. The branches are flat, thin, curly. The pulp is white, fibrous, with a strong specific, rather unpleasant odor, without much taste. Spore powder is yellowish. Spores are ellipsoid. Leg inconspicuous, thick, dark. The mushroom is edible. It is recommended to include in the collection of pure cultures. Listed in the Red Book of the Russian Federation. (Appendix 5 Table 5)

3. Uses of mushrooms and their significance

3.1 Mushrooms as food

Mushrooms are a valuable food product. In terms of nutrient content, mushrooms are superior to many vegetables and fruits, and in terms of chemical composition and a number of features, they are close to products of animal origin. Dry porcini mushroom broth is superior in calories to meat broth. Therefore, the harvesting of mushrooms is of great importance in the national economy.

According to their nutritional value, mushrooms are divided into IV categories:

I - white mushrooms, mushrooms, yellow mushrooms, mushrooms;

II - boletus, boletus, boletus, oak, volnushki, champignons;

III - flywheels, russula, chanterelles, honey mushrooms, stitches, morels;

IV - violinists, rubella, pigs, greenfinches, ordinary soldiers.

This classification can be said to be conditional, because quality finished products depends not only on the category, but also on how well the mushrooms are processed.

The nutritional value of mushrooms depends on various factors: meteorological conditions, soil conditions, as well as the age of the mushrooms. Young mushrooms are more nutritious than overgrown, old ones.

Fresh mushrooms contain a significant amount of water, on average 90%. During heat treatment, the amount of water is almost halved, while drying is reduced to a minimum. Dried mushrooms are often referred to as "vegetable meat" because Mushrooms contain a lot of protein and fiber.

As the data in Table 1 show, mushrooms are closest to vegetables, but contain, in comparison with them, more proteins.

Table 1

The chemical composition of mushrooms (%).

Name							Energet. prices. (kcal)
boletus
boletus

Half of the dry residue in mushrooms is nitrogenous substances, of which 58-75% are proteins. In relation to the raw mass of mushrooms, proteins make up 2-5%. The composition of mushrooms in proteins depends on the type of fungi and parts of the fruiting body. Proteins are concentrated in mushroom caps, which are much more valuable than the denser but less nutrient-rich stems. Research and various chemical analyzes show that the proteins of some mushrooms (porcini, boletus, boletus) are complete, i.e. contain all essential amino acids. The rest - contain an incomplete set of amino acids. The main amino acids present are leucine, tyrosine, arginine and glutamine. Their content ranges from 14-37% of the total amount of acids. They are good because they do not require the cost of digestive juices for their breakdown and are easily absorbed into the intestines. Ceps are especially rich in free amino acids (8.6% dry residue). Many nitrogenous substances are non-protein (from 19 to 37% of total nitrogen). Fungin also belongs to nitrogenous substances, which gives strength to fungal cells, i.e. serves as the basis of the supporting tissue (fungal fiber).

Fats in mushrooms contain from 0.1 to 0.9%. The composition of fats includes a very valuable substance - lecithin. Fat is found in mushrooms in the spore-bearing layer. Fat contains fatty acid glycerides and free fatty acids (palmitic, stearic, butyric, acetic).

The specific aroma of fresh mushrooms is known to change with various ways mushroom processing. Volatile compounds play the main role in the formation of the aroma of many plant products. The composition of aromatic substances includes: isovaleric aldehyde, acetaldehyde, benzaldehyde, ethyl betyl ketone, methylcyclohexanone, etc. However, many volatile substances of fungi have not been identified, their composition has not been determined.

In terms of the number and composition of carbohydrates, mushrooms are close to vegetables, but there are carbohydrates that are not found in other foods. They include sugars, sugar alcohols, glycogen, fiber (0.2-1%). Sugars in mushrooms contain 2-16%, dry residue - 0.01-1.5% in relation to the fresh weight. Sugars are represented by glucose (0-4.2%), trihalose (0-1.67%).

Sugar alcohols contain mannitol (0.2-0.7. There is no starch in mushrooms, but there is glycogen identical to glycogen of animal origin. Tregasolite or lycosote (1.7%) improves the taste and increases the nutritional value of mushrooms. Mycoinulin and parodextrin are also present in mushrooms , which cause mucilage of mushrooms during long-term storage.

table 2

Mushrooms and vitamins are rich, especially of group B: B1, B2; RR. Chanterelles are especially rich in B vitamins. White mushrooms contain vitamin B1 (0.2-0.37%). In champignons, the amount of this vitamin is slightly less. The presence of vitamin B2, C and D was found in white mushrooms. Vitamin A (0.9-6.7 mg%) is found only in some mushrooms (white, camelina), mainly in the form of carotene, which only after being absorbed by the body turns into vitamin BUT.

Table 3

mushroom name
boletus
boletus
Russula

3.2 Poison mushrooms

The most poisonous and most terrible mushroom is the pale grebe. It contains the strongest poison - folloidin, which retains its toxicity even when cooked at 100 ° C. At the same time, it does not dissolve in water, remaining in fungal tissues. The first signs of poisoning with this fungus appear 10-12 and even 30 hours after ingestion. There is a headache, dizziness, blurred vision, cramps in the limbs. There is a strong thirst and severe pain in the stomach, the temperature drops to 35 ° C. Then the attacks subside and after 2 hours are repeated again. With untimely assistance, 90 out of 100 people die. No processing methods reduce the poisonous properties of mushrooms.

Mushrooms of the fly agaric group cause mild poisoning, and in some cases, especially in children, can be fatal. The toxic effect of the red fly agaric is due to the presence of alkoloid muscorine in its tissues. Initial poisoning with this fungus is expressed in severe intoxication. Vomiting, dizziness, stomach pain and cold sweat appear after 1-2 hours. If the poisoning is mild, then recovery occurs in 2-3 days.

Conditionally edible mushrooms, lines and morels, if they are not boiled and drained before frying, cause poisoning that causes death. The tissues of these mushrooms contain gilvelic acid, which causes severe poisoning.

In addition to poisoning, mushrooms can also bring stomach upset. Gastric disorders are caused by edible mushrooms unless they are benign, ie. overripe, wormy, stored for more than a day or salted and pickled mushrooms stored in aluminum or zinc dishes. Signs of poisoning are detected quickly and are accompanied by abdominal pain, nausea, and vomiting. Recovery occurs in a few hours. Light poisoning can be caused by improperly cooked volnushki, hogs, nigella, milk mushrooms, and valui. In case of any poisoning, you should immediately call a doctor. Before his arrival, the patient should be put to bed, heating pads should be placed on the legs and stomach and given small sips of salted water or strong tea, coffee.

But, despite the fact that some mushrooms are harmful, most of them are a very valuable food product, which is not only possible, but also necessary for use in the human diet.

3.3 Medicinal properties of mushrooms

Some mushrooms have bactericidal properties: porcini mushrooms contain the substance herzenin, which reduces pain in angina pectoris, increases the vital activity of the human body; a resinous substance was found in the oil, which helps with headaches; pepper mushrooms are used in the treatment of urolithiasis and as a diuretic; an antibiotic was found in a mountain porcini mushroom, which stops the growth and development of many bacteria, as well as tuberculosis pathogens; raincoat and golovach are used in medicine as a hemostatic agent, an aqueous extract of the giant raincoat inhibits the growth of malignant tumors; Amanita muscaria is poisonous, but is used for tumors of the glands, tuberculosis and diseases of the nervous system. A folk remedy is a water and alcohol tincture of fly agaric for rheumatism; pale toadstool treat cholera; mushrooms are used to treat frostbitten parts of the body.

The antibiotic lactovioriolin was obtained from camelina, which inhibits the growth of various harmful bacteria. A new antimicrobial substance was obtained from the govorushka, which is used in the treatment of tuberculosis, skin and bone restoration. An antibiotic deadly for Koch's wand was found in the porcini fungus. The meadow agaric turned out to be active in the fight against Escherichia coli, staphylococcus, etc.

Conclusion

Summing up, we can say for sure that fungi are present in all plant communities, take an active part in their life, are in close relationship with all the organisms inhabiting them, and participate in the general circulation of substances. They also take place in various spheres of human activity. But, of course, many positive or negative qualities they are not yet fully understood and therefore require further research.

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Below is a series of photographs of edible mushrooms of the Far East in their natural habitat.

In Primorsky Krai, edible mushrooms grow from the first half of March to the end of November, that is, for almost 8 months. The time of appearance and the number of edible mushrooms vary in individual years. The largest yields of edible mushrooms occur in years with a dry beginning of the growing season, when then a sufficient amount of precipitation falls in late summer August - September. Large harvests of mushrooms were observed during flood years such as 2011,2013. Sufficient humidity of both air and soil is necessary for the appearance of fungi. Mushroom development does not occur even after heavy rain, when it is followed by hot, dry sunny days, but in cool weather, you can wait for the harvest.
Different mushrooms grow at different times: ilmaks from May to September, some mushrooms finish their growth in early June (May mushroom), and such as golden flakes appear in large numbers at the end of May - June, then the formation of fruiting bodies stops until autumn, when they reappear in significant numbers; late yellow mushrooms (alder mushrooms) grow from the second half of September and all of October. The end of spring is also rich in tinder fungi and oyster mushrooms, which can also appear on hot days in April in different areas.
Everyone knows that the largest number of edible mushrooms in the southern part of Primorye appears in August and September. In the north, mushroom growth lasts a little more than two months. And although in October you can successfully collect and harvest mushrooms, in August the mushroom season ends.
In the upper zone of the forest on the hills and slopes, the mushroom season is much shorter than at the same latitude, but in the lower zone of vegetation, ravines and forest hollows.

There are many edible mushrooms in the southern part of Primorye, which are absent or very rare in other regions of Russia. These include: painted beletinus, larch moss fly, fir butterdish, Far Eastern obabok, colored leg obabok, black-brown obabok, blushing moss, Sakhalin champignon, udemansiella brown marginal, ilmaks, alders, caesarean mushroom Far East, May mushroom, flat cap champignon , willow, or golden flake, fir breast, milky Brezadola, Ussuri line, coral mushrooms- the most beautiful grape-like, mushroom noodles, lobed blackberry, motley chanterelle, tree ears, hairy and black. Among the listed species there are many mass-produced ones with good taste, most of them, as can be seen from the table, are associated with such species as oak, elm, maple, fir, which are not found in the north. There is also an endemic of the world of mushrooms in the Primorsky Territory that does not grow anywhere else - An extremely rare mushroom that grows in deciduous forests, under oak and linden. Occurs singly in August. Russula Vasilyeva.
In lean years, when there is little precipitation during the mushroom season, mushrooms growing on wood are the least sensitive to adverse conditions. But there are species for which dryness even favors the development of fruiting bodies - this is garlic mushroom and false chanterelle, both of these mushrooms are not edible because of their taste ..
Rainy summer, in contrast to the mushroom places of Europe, is unfavorable for most mushrooms growing in Primorye. In wet years, mushrooms grow mainly on dry southern slopes.

Good crops of porcini mushrooms in Primorye are usually in two years to the third, but under the influence of adverse weather conditions, deviations from this “rule” may also occur.
In Primorsky Krai, the most mushroom places are oak forests, birch forests and cedar forests on the southern slopes of the hills.
You should not look for mushrooms in sparse oak forests with lush growth of herbs or ferns.
Edible mushrooms usually grow where there are few shrubs, the grass cover is sparse, consists of small grasses, and where there are many areas of dead cover or even bare soil. There are also few edible mushrooms in dense shady multi-tiered coniferous-broad-leaved forests on the northern slopes in Primorsky Krai.

More complete information about mushrooms, as well as large photographs of edible and non-edible mushrooms of the Far East, you can read and look at the pages of our site, using the navigation at the top of the page, the classifier of mushrooms. You can go to the section with photos of mushrooms by clicking on the link -

SakhalinMedia

Passionate hunter Yuri Gurshal believes that living in a protected area, it is a sin not to take advantage of the gifts of island nature (PHOTO)

Sakhalin is rich in forests. And where there are trees, there are mushrooms and berries, which, if you are not too lazy, can be harvested without much effort. Before you go on a silent hunt, you need to know which mushrooms you can take. Corr. IA SakhalinMedia.

Mushrooms number about a thousand species. Of these, more than 300 are inedible, 70 are poisonous, 20 are hallucinogenic, 250 are conditionally edible, and 200 are edible. Of this half a thousand species of conditionally edible and edible mushrooms, most lovers of quiet hunting take a little more than a dozen varieties into a basket. And they leave raincoats, tinder fungi, umbrella mushrooms, hedgehogs, caps, cobwebs, horned ones, stropharia, rows, talkers.

The mushroom season is opened in the south of Sakhalin in mid-July by flywheels and chanterelles. Behind them are white mushrooms. To collect them, you have to sweat a lot on the slopes of the hills in spruce and mixed forests. These mushrooms are difficult to confuse with others. Next, the season of russula and butter is continued. Russula grows on the island with caps of almost all colors, but the most massive are red and orange shades. The most delicious with a green and purple-green hat. Butterflies are different in color and type - yellow, dark brown, white and gray. Home them distinguishing feature- the inside of the cap is spongy. The beginning of autumn is marked by boletus, boletus and Sakhalin champignons. The latter have healing properties like matsutaki.

Earth mushrooms. Photo: Yuri Gurshal

Autumn mushrooms. Photo: Yuri Gurshal

Volnushki. Photo: Yuri Gurshal

Boletus. Photo: Yuri Gurshal

Young grays

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Aspen mushrooms are not only with an orange hat, but also gray and white. Milk mushrooms, volnushki and mushrooms are also good. Breasts are also different. The most delicious in salting - terry and dry. The mushroom season is ending. On Sakhalin, you can find wood mushrooms "golden flakes". They grow on willows twice a year - at the end of June and in September until frost. Their relatives - earthen mushrooms appear in late September, early October and grow in giant colonies. But, unfortunately, this kind is not very tasty. In October, the most delicious and healing winter mushrooms appear on the willows. They grow until the first snow. There are also real autumn mushrooms, but not so often.

Russula. Photo: Yuri Gurshal

Terry breast. Photo: Yuri Gurshal

Aspen mushrooms. Photo: Yuri Gurshal

Young boletus. Photo: Yuri Gurshal

1 / 5

Mushrooms grow in almost all forests - it is only important to have time to find them, there are already a lot of people who want to roam around Yuzhno-Sakhalinsk. Mushroom places are behind the city park in the area of ​​​​the reservoir, you just need to climb higher on the hills, where peppy pensioners combing the area around Santa will not be able to reach. You can also walk along the so-called mushroom trail, which starts to the left of the reservoir and leads along the ridge to Wart. Behind the former Orbita and in the area of ​​Novoaleksandrovsk, the forest is also not empty.

Mokhoviki. Photo: Yuri Gurshal

White mushrooms. Photo: Yuri Gurshal

Boletus. Photo: Yuri Gurshal

Spruce ginger. Photo: Yuri Gurshal

Boletus grown in a clearing. Photo: Yuri Gurshal

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If you have your own transport, you can go beyond Vestochka, to the area of ​​​​a military training ground, Tambovka or Mitsulevka. The most mushroom places are on Svobodny and beyond Ozersk, in the Pikhtovoe area. But not every car will be able to drive there.

Until now, there are disputes among mushroom pickers - when harvesting, cut them off with a knife or twist them. And as studies show, there are more and more adherents of the latter method, when twisting the mycelium is not damaged, and if you leave the cut leg of the mushroom, then the mycelium can rot from it.

The pulp of mushrooms is very tender and quickly deteriorates in heat. Therefore, collect as much as you can immediately process.

A distinctive feature of the edibility of mushrooms is the presence of worms. Worms are not suicidal to eat poison. Also, do not take old and very insect-infested mushrooms.

Aspen mushrooms. Photo: Yuri Gurshal

The mushrooms are dry. Photo: Yuri Gurshal

Russula. Photo: Yuri Gurshal Sakhalin champignons. Photo: Yuri Gurshal

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There are secrets in the processing of mushrooms. Before cooking, they must be cleaned, cut and soaked in salt water. Salt will drive out all the worms from the mushrooms, it remains only to rinse well. Fly mushrooms, boletus turn black when cooked, so that they remain light brown, add a little vinegar when soaking. You can fry all mushrooms, except mushrooms and mushrooms. Before salting, they must be soaked in changing water for 2-3 days. It is also better to add salt and vinegar to the water - this will prevent the mushrooms from fermenting prematurely.

Especially tasty is the fried hodgepodge of mushrooms - chanterelles, russula, porcini, boletus or boletus. And plain-looking russula can be fried in a special way. To do this, clean the whole caps, wash and dry. Then roll in flour and fry on both sides until golden brown. You will get a deliciously delicious dish that you will not find in any restaurant in the world. And do not be afraid that the hats will not be fried, the very name of the russula mushrooms speaks of how they can be consumed.

Finally, if you have never picked mushrooms, it is better to ask for a company of experienced mushroom pickers at first. True, now there is an opportunity to use information from the Internet. But, often she baffled even experienced lovers of quiet hunting. Color, description, size of mushrooms have nothing to do with reality. It is understandable, their parameters are highly dependent on which tree it grows under, on what soil and at what time the sun shines on it or it rains. Therefore, it is better not to risk the health of loved ones, and do not pick mushrooms that are unfamiliar. Moreover, nothing just happens in nature - if a mushroom grows, even the most unprepossessing one, then someone needs it and is an important component of the fragile single ecosystem of mycelium and tree roots.

The fungal world of Kunashir remains practically unexplored to this day. Mycologists from the Far Eastern Branch of the Russian Academy of Sciences during the expedition discovered many species new to the island, the press service of the reserve reports."Kuril".

The purpose of mycologists' visit to Kunashir is to study the biological diversity of cap and aphyllophoric fungi. According to the leading researcher of the Institute of Biology and Soil Science of the Far Eastern Branch of the Russian Academy of Sciences (Vladivostok), Candidate of Biological Sciences Evgenia Bulakh, mushrooms on the island are poorly studied. Thus, only 50 species of cap mushrooms are known so far, which is a low figure. Taking into account the nature and richness of the island's forests, according to the researcher, there should be at least 400 species of hat mushrooms alone in Kunashir.

“Having explored the forests of the south of the island and collected herbarium specimens, it can be noted that there will be a lot of additions to the previous list. We discovered a large number of interesting views, for which Kunashir is the second place of discovery in Russia and the Far East in particular. Mycologists did little work here, no one has seen these species on the island before,” the specialist said.

During the expedition, mycologists collected about 200 species of mushrooms in Kunashir.

“We would like to come and work again, because at one time we managed to collect a little. In reality, it takes three years to work here to reveal all the variety of mushrooms,” Evgenia Bulakh said.

She also added that the rains and bad weather last August did not give a full-fledged opportunity to collect mushrooms and photograph the full range of their color: the specimens encountered were too saturated with water, which distorts their color and makes drying difficult.

Scientists have yet to identify all the species discovered during the period of work on the island, compile them full list, to determine which of them are massive, which are rare, which are edible or inedible.

“I would like to find tropical species in Kunashir. At least some of the southern species that are found in Japan and in the south of Sakhalin, we have already found, ”said Evgenia Bulakh.

As the author of many books on the diversity of the world of mushrooms in the Far East, Evgenia believes that Kunashir is rich in edible species that are beneficial to human health. It is a common truth that every mushroom picker must be careful not to take specimens that he doubts in order to avoid poisoning or death.

The latest information on the medicinal properties of mushrooms of the Far East, including Kunashir, on edible and inedible species how to distinguish them can be found in the researcher's author's book "For health - to the forest with a basket" of 2016.

Among the edible mushrooms of Kunashir, the specialist singled out russula, lactic, obabka and cobwebs of various types, butterfish, lemon-yellow oyster mushroom, or ilmak, and oyster mushroom lung, xanthoconium and many others. An interesting find on the island is the golden-legged boletus (Boletus auripes).

“This delicious edible mushroom was first found by us in the Primorsky Territory, and now here, in Kunashir, where it is often found,” Evgenia explained.

Mycologists also discovered a valuable medicinal species in Kunashir - a velvety leathery sponge (Trametes versicolor), and for the reason high humidity it is widespread on the island.

“This is the very first of the tinder fungi that the Japanese began to study. They received the first patents for the isolation of the substance christine from this fungus, subsequently made dosage form vincristine is the first substance that was used in chemotherapy for cancer patients,” the researcher said.

Recently, scientists have begun to pay close attention to the medicinal properties of mushrooms, because they found substances that are not found in any other living organism.

“These substances are of great importance for humans, as they have the strongest medicinal properties, for example, immunostimulatory or antitumor. There are quite a lot of such species here in Kunashir,” the mycologist explained.

The field of biotechnology is developing in the world, and in many countries, including Russia, the properties of the medicinal substances of mushrooms are actively used to treat many diseases.