Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Characterization of a new brown commercial strain "Garlmoe" of Flammulina velutipes developed by crossing between wild collected strains

야생수집균주간 교잡으로 육성된 팽이버섯 갈색 신품종 '갈뫼'의 특성

  • Kong, Won-Sik (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Yoo, Young-Bok (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Jhune, Chang-Sung (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Jang, Who-Bong (Agricultural Environment Division, Agricultural Research and Extension Services) ;
  • Choi, Jae-Sun (Agricultural Environment Division, Agricultural Research and Extension Services) ;
  • Kim, Kwang-Ho (Department of Agronomy, Kon Kuk Univ.)
  • 공원식 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 유영복 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 전창성 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 장후봉 (충청북도농업과학기술원 농업환경과) ;
  • 최재선 (충청북도농업과학기술원 농업환경과) ;
  • 김광호 (건국대학교 농학과)
  • Published : 2008.12.31
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Abstract

A new commercial strain 'Garlmoe' was developed by crossing monokaryons from selected wild strains. The optimal temperature of mycelial growth was $25^{\circ}C$ but it needed to adjust to $16{\sim}18^{\circ}C$ when incubated at the bottle cultivation. The optimal temperatures of fruiting body initiation and development were almost same to others like as $14^{\circ}C$ and $7{\sim}10^{\circ}C$, respectively. The color of 'Garlmoe' was typical to wild winter mushroom, that is, pileus was brown and lower part of stipe was dark brown. The surface on pileus of 'Garlmoe' was sticky 'Garlmoe' was a good commercial strain with high quality and high productivity characterized as quite even budding habit, straight and strong stipes and convex type pilei. The taste of this variety was very excellent because of better chewing feeling than white ones.

야생에서 수집한 균주를 이용하여 우량 단핵계통을 선발하고, 선발한 단핵주를 이용하여 교잡을 통하여 새로운 품종 '갈뫼' 를 육성하였다. 갈뫼 품종은 균사배양 최적온도는 $25^{\circ}C$, 자실체발생 적온은 $14^{\circ}C$, 생육온도는 $7{\sim}180^{\circ}C$이었다. 갈뫼 자실체의 갓색깔은 갈색이며, 대기부는 진갈색으로 전형적인 야생팽이의 특성을 가셨고, 갓표면에 다소의 점성이 있었다. 갈뫼는 갈색 다수성 품종으로 발이가 고르고, 대가 곧고 강하며, 갓은 반반구형으로 생산력이 안정적이었다. 또한 갈뫼는 조리시 백색팽이 보다 씹는 저작감이 우수하므로 이를 홍보에 적극 이용할 필요가 있다.

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