한국버섯학회지 (Journal of Mushroom)

  • 제16권3호
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  • Pages.192-197
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  • 2018
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  • 1738-0294(pISSN)
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  • 2288-8853(eISSN)
한국버섯학회 (The Korean Society of Mushroom Science)
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고온성 흑갈색 팽이버섯 신품종 '여름향2호'의 육성 및 특성

Characteristics and breeding of 'Yeoreumhyang2ho': a new blackish-brown variety of Flammulina velutipes that is adaptable to high temperature

  • Kim, Min-Ja (Chungcheongbuk-do Agricultural Research & Extension Services) ;
  • Lee, Kwan-Woo (Chungcheongbuk-do Agricultural Research & Extension Services) ;
  • Chang, Who-Bong (Chungcheongbuk-do Agricultural Research & Extension Services) ;
  • Jeon, Jong-Ock (Chungcheongbuk-do Agricultural Research & Extension Services) ;
  • Kim, Ik-Jei (Chungcheongbuk-do Agricultural Research & Extension Services)
  • 투고 : 2018.09.06
  • 심사 : 2018.09.17
  • 발행 : 2018.09.30
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초록

팽이버섯 신품종 '여름향2호'는 '갈뫼'와 우리원 육성품종 '흑향'으로부터 분리한 단포자를 교배함으로써 육성된 품종으로, 갓 색이 흑갈색을 나타내며, 고온성이면서 재배기간이 짧은 장점이 있다. $16^{\circ}C$ 고온에서 병재배 시 배양 기간은 24일, 초발이 소요일수는 8일, 생육일수는 8일로 총재배기간이 40일 소요되어 대조품종 '흑향'에 비해 3일 단축되었다. 특히 초발이 소요일수가 2일 단축되면서도 버섯 발생이 균일한 특성을 보였다. 수량은 850 ml(Ø59) 병 당 154 g으로 '흑향'에 비해 8% 증수되었다. 베타글루칸 함량은 67.89 g/100g으로'흑향', 시판 중인 황금팽이, 백색 팽이버섯에 비해서 1.1~2.2배 높았다.

A new blackish-brown variety of Flammulina velutipes, 'Yeoreumhyang2ho,' which was bred by crossing two monokaryons isolated from the 'Heukhyang' and 'Garlmoe' varieties, showed adaptability to high temperature. During bottle cultivation, the temperature was maintained at $16^{\circ}C$ and the variety displayed good productivity compared to the control ('Heukhyang'), without necessitating low temperature ($4^{\circ}C$) treatment. The period necessary for mycelial and fruit body growth, and primordia formation was 24 days, 8 days, and 8 days, respectively. The total cultivation period was 40 days, which was 3 days shorter than that of the control. Particularly, primordia formation took 2 days less than the control and showed initial uniformity. The yield of 'Yeoreumhyang2ho' was 154 g per 850 ml bottle, which was 8% higher than the control yield. The ${\beta}-glucan$ content was 67.9 g per 100 g dry weight, which is approximately 1.1-2.2 times the amount of ${\beta}-glucan$ in control, the golden and white mushrooms that are available in the market.

키워드

참고문헌

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