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ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.22 No.4 pp.217-225
DOI : http://dx.doi.org/10.14480/JM.2024.22.4.217

Breeding and characteristics of a new cultivar ‘Maruking’ with excellent productivity and less bitterness in Hypsizygus marmoreus

Youn-Lee Oh*, Ji-Hoon Im, Min Ji Oh, Eun-Ji Lee, Sung-I Woo
Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA, Eumseong 27709, Korea

Abstract

In order to develop a stable production and delicious unique cultivar of beech mushrooms, we generated hybrids using wild resources collected domestically, and we developed excellent strains by identifying the mycelial cultivability of the hybrid strains. The developed strains were cultivated according to the type of spawn and incubation time, and strains with excellent yield and shape were first selected, and second strains with less bitterness and excellent taste were selected through quantitative descriptive analysis. This was verified in farms, and ‘HM6-6’, which had a good reputation in the field, was directly developed cultivars as ‘Maruking’. In addition, the yield was high overall in the 90-day culture of the growth substrate inoculated with solid spawn, and the ‘Maruking’ cultivar, was also best in the 90-day culture. The yield was high overall in the 75-day culture of the liquid spawn, but ‘Maruking’ showed excellent yield when cultured for 70 days.

생산성이 우수하며, 쓴맛이 적은 갈색 느타만가닥버섯 신품종 ‘마루킹’ 육성 및 특성

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