The effect of post-incubation period and temperature treatment on the uniform primordia formation of Pleurotus ostreatus

The study was conducted to investigate the effects of post-incubation period and temperature treatment conditions during incubation on the uniform primordia formation and cultural characteristics of oyster mushroom (Pleurotus ostreatus). Three kinds post-incubation period; 25, 30, 35 days and control were applied for 30 days while two kinds incubation room temperature $23^{\circ}C$ and $26^{\circ}C$ and control were used $20^{\circ}C$. The substrate temperature during pre-incubation was of 'Suhan No. 1' and 'Gonji No. 7'. Oyster mushroom varieties tended to increase between $24^{\circ}C$ to $26^{\circ}C$ at 11 to 15 days after inoculation and then they were maintained in treatment temperature during post -incubation period. The $CO_2$ occurrence was at the highest at 6,500 ppm for 'Suhan No. 1' and 5,800 ppm for 'Gonji No. 7' at the time of the highest temperature increase. The ratio of un-uniformal primordia formation and the ratio of non-commercial fruit body were reduced by 40%, 10.5%, respectively compared to control for 'Suhan No. 1' when in the post-incubation temperature was $26^{\circ}C$, and incubated for 10 days and 15 days treatment. Also, 'Gonji No. 7' was reduced by 19%, 9.5%, respectively when in the post-incubation temperature was $26^{\circ}C$, and incubated for 10 days treatment. Therefore, the higher post-incubation temperature of room and longer post-incubation period resulted in the higher percentage of primordia formation of two cultivars.

느타리버섯 후배양 기간과 온도처리가 발이 균일도에 미치는 영향

느타리버섯 '수한 1호'와 '곤지 7호'품종의 균사배양중 후배양 기간과 온도처리가 발이 균일도 및 생육에 미치는 영향을 조사한 결과는 다음과 같다. 배양중 전배양 $20^{\circ}C$, 20일 동안에는 두 품종 모두 11~15일에 $24{\sim}26^{\circ}C$까지 배지 내 온도가 상승되었다가 21일부터 후배양 온도처리와 동일한 수준으로 배지 내 온도가 유지되었다. 또한, 배지내 온도가 가장 높게 상승되는 시점에서 '수한 1호'의 $CO_2$는 6,500 ppm, '곤지 7호'는 5,800 ppm까지 발생되었으며 배양중인 균사생장에는 영향이 거의 없었다. '수한 1호'의 후배양 온도 $26^{\circ}C$에서 10일, 15일간 처리시 측발이율이 대조대비 40%, 비상품화율은 10.5% 감소 되었으며, '곤지 7호'는 후배양 온도 $26^{\circ}C$, 후배양 10일 처리에서만 측발이율은 19%, 비상품화율은 9.5% 감소되었다. 따라서, 느타리버섯 두 품종의 후배양 적합온도는 $26^{\circ}C$, 적합 후배양 처리기간은 '수한 1호'는 10일, 15일, '곤지 7호'는 10일이 발이 균일도가 높았다.