Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Breeding a new variety of white Hypsizygus marmoreus 'Baekmaru' with excellent cultivation stability and storability

재배적 안정성과 저장성이 우수한 백색 느티만가닥버섯 신품종 '백마루' 육성

  • Oh, Youn-Lee (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, Minseek (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Jang, Kab-Yeul (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Oh, Min Ji (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Im, Ji-Hoon (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Lee, Jong-Won (Mushroom Science Division, National Institute of Horticultural and Herbal Science, RDA)
  • 오연이 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 김민식 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 장갑열 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 오민지 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 임지훈 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 이종원 (농촌진흥청 국립원예특작과학원 버섯과)
  • Received : 2022.09.07
  • Accepted : 2022.09.27
  • Published : 2022.09.30
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Abstract

The purpose of this study was to breed a variety of stable productivity and high storage characteristics of white Hypsizygus marmoreus, which has high demand at domestic and global market due to a low bitter taste and the preference for white species. Accordingly, 'Baekmaru' was bred by hybridizing brown and white cap color species and backcrossing with white species. The 'Baekmaru' variety was bred by crossbreeding the brown and white species and backcrossing the white species. Through repeated cultivation of 'Baekmaru', a variety with a low contamination rate was selected when culturing the spawn for stable cultivation. As a results of demonstration test, the yield of 'Baekmaru' was 14% higher than that of the commercial variety. In addition, among the fruiting body characteristics of 'Baekmaru', diameter and thickness of the pileus were 16.43±15.27mm and 6.46±0.58mm, which were slightly higher than the commercial variety, and the hardness was 2.69±0.89N for the pileus and 3.09±0.89N for the stipe. The shelf life showed less change in thickness and color of pileus compared to commercial variety. The hardness of pileus of 'Baekmaru' was maintained in the range of 3.5 to 4.0N in the 4℃ and 4℃ and 20℃ mixed treatment until 30 days of storage, and was higher than that of the commercial variety. Therefore, it was suggested to be excellent in storability.

쓴맛이 적고 백색에 대한 선호로 국내외 수요가 많은 백색느티만가닥의 안정적인 생산성과 저장성을 높인 품종을 육성하기 위해 갈색종과 백색종을 교잡하고 다시 백색종을 여교잡하여 '백마루' 품종을 육성하였다. 반복재배를 통해 종균 배양기간 중 오염율이 낮아 재배적 안정성을 확보한 '백마루'를 상용품종과 비교실증시험 결과 수량이 14% 높았고, 갓 직경과 대두께가 16.43±15.27 mm 6.46±0.58 mm로 상용품종보다 다소 높았다. 경도는 갓은 2.69±0.89N, 대는 3.09±0.89N으로 단단한 것으로 조사되었다. 저장기간 중 자실체의 품질변화는 갓의 두께, 색의 변화에서 상용품종 대비 적었고, 갓 경도는 4℃처리와 4℃와 20℃를 2일간격으로 온도변화를 준 처리에서 3.5N에서 4.0N범위에 속하여 상용품종 3.0N보다 높아 저장성이 우수한 것으로 판단되었다.

Keywords

Acknowledgement

본 결과물은 농촌진흥청 고유연구사업 원예특작시험연구 '시장 확대를 위한 수출형버섯 신품종 개발 (PJ01419601)' 주관 과제의 예산을 지원받았습니다.

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