• Journal of Mushroom
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• v.14 no.3
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• pp.81-89
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• 2016

White button mushroom (Agaricus bisporus) is the most widely consumed mushroom in the world, and domestic consumption is increasing owing to expansion of the westernized diet in recent years. Before 2000, most Korean mushroom farmers cultivated foreign varieties, but recently, Korean breeders are developing hybrid strains using molecular breeding tools. To produce a better mushroom cultivar, we evaluated some traits of button mushroom Agaricus bisporus strains. Mycelial growth rate at different culture temperatures was investigated by 25>20>15>30>$10^{\circ}C$. Recently developed domestic varieties had superior mycelial growth rate compared to the traditionally grown species. In particular, the ASI1338 strain showed excellent mycelial growth rate at different temperatures. Further, we confirmed that ASI1007, ASI1085, ASI1310, ASI1339 were strongly resistant to bacterial brown blotch, whereas ASI1053, ASI1103, ASI1140, ASI1146, ASI1177, ASI1183, ASI1195, ASI1321, ASI1331, ASI1336 were relatively weakly resistant. The average number of days for 16.5, and that for harvest was 5.7; the average yield was 142.7 g/2-kg bag. Mycelial growth rates at 10, 15, 20, $25^{\circ}C$ were similar, but that at $30^{\circ}C$ was lower. The mushroom yield was highly correlated with the number of days for pinheading and harvest.

• Journal of Mushroom
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• v.10 no.3
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• pp.115-119
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• 2012

'Gonji-5ho', a new variety of oyster mushroom, for the bag culture, was bred by mating two monokaryons isolated from 'Chiak-3ho'and 'Suhan-1ho'. In the characteristics of fruit body, pilei were thick and gray and stipes were thick, and long, and soft. It was better in elasticity and cohesivness of tissue compared to Suhan-1ho. Compared to other varieties, it was suitable to grow at higher temperature. The range of optimum temperature for the mycelial growth was around 26~29 and that for the pinheading and growth of fruit body was around $18{\sim}20^{\circ}C$. But when it was cultuered in lower than $15^{\circ}C$, growth was not uniform, culture period was longer, and stipes were uneven. In the bag culture, it was required around 18 days in incubation period and 3 days in primordia formation. The fruit body growth was vital and uniform. The yield was 221.4g/1kg bag.

• Journal of Mushroom
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• v.3 no.2
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• pp.60-64
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• 2005

'Dajoa', a new variety of oyster mushroom was developed by Mushroom Research Institute, Gyonggi Province Agricultural Research and Extension Services in 2004. It was bred with mating between monokaryotic strains isolated from Boonli 89-1 and ASI 2018-249. The major characteristics of the mushroom are showing a lot of pinheadings, the gray-colored and infundibuliform pileus. The optimum temperature for the mycelial growth was around $26{\sim}28^{\circ}C$ and that for the pinheading and growth of fruitbody was around $15{\sim}18^{\circ}C$. Incubation period was required around 24 days with bottle culture and about 21days in Poly Prophylene(P.P) plastic bag culture. The yields were shown high by 140.7g/850cc bottle and 260.3g/1kg P.P. plastic bag.

• Journal of Mushroom
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• v.10 no.4
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• pp.160-166
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• 2012

The effects of fixed and variable temperatures on fruiting body formation and characters of mushrooms were investigated with normal and thinning treatment plots. In fixed temperature, as temperature was lower, period of harvest was longer as well as days for pinheading in the both of normal and thinning plots. Harvest rate were 91.0, 90.3, and 95.8% at $13^{\circ}C$, $17^{\circ}C$, and $15^{\circ}C$. In the thinning plot, qualities of mushrooms were 7.5, 8.1, and 7.7, and yields were 86.0, 105.9, 104.0g at 13, 15, and $17^{\circ}C$ respectively. In variable temperature with a variable temperature plot, condition II($17^{\circ}C$ for pin-heading(before reverting, 7-8 days)${\rightarrow}16^{\circ}C$ for extending primodia(before thinning, 4-5 days)${\rightarrow}15^{\circ}C$ for extending (after thinning)) was the best for yield which was better than other conditions by 17.4% and 4.0% and quality of mushroom was highest 8.1 among all conditions.

• The Korean Journal of Mycology
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• v.27 no.2 s.89
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• pp.87-93
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• 1999

This study was conducted to investigate the morphological characteristics and cultural conditions for artificial fruiting body(synnemata) production of Paecilomyces japonica. In the morphological characteristics of P. japonica, the size of it's conidia was ranged from $5.0{\sim}1.5\;to\;7.9{\sim}2.4\;{\mu}m$. The artificial fruiting body showed yellow in color, shape was confirmed ellipsoidal or obovoid type, and the length was $50.6{\sim}104.5\;mm$. The mycelial growth on the PDA medium treated with pH7, at $25^{\circ}C$ was superior to that of other treatments. The formation period of an artificial fruiting body of P. japonica treated with polypropylene and glass bottle culture was 30 days and 50 days, respectively. The length and number of fruiting body was longer and higher in the polypropylene bottle culture than those of the glass bottle culture. As the results, the artificial fruiting body production in the polypropylene bottle increased 1.2g per bottle compared to that of the glass bottle. It also increased in $100{\sim}400\;lx$ illumination, whereas the elongation of synnemata, pinheading and fruiting body growth were inhibited by continuous use of 900 lx illumination. The results of these experiment indicated that fruiting body formation seemed to be lower as the light intensity increased. The fruiting body formation was also dependent on the light color. There was a higher incidence in red color light and fluorescent light treatment than that of incandescent and blue color light. The fruiting body of the naked barley medium had so much better growth compared to other media that it would be able to use for it's production. The growth of fruiting body was affected by $CO_2$ concentration. It increased after putting the lid on the bottle.

• Journal of Mushroom
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• v.11 no.3
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• pp.131-136
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• 2013

The effects of fixed and variable relative humidity on fruiting body formation and characters of Pleurotus eryngii were investigated with normal and thinning treatment plots. In fixed relative humidity, as humidity was lower, period of harvest was longer as well as days for pinheading in the both of normal and thinning plots. In the normal plot, qualities of mushroom were 5.5, 5.8, and 6.3 and yield was 98.6 g per bottle for 90% relative humidity, it was best. In the thinning plot, qualities of mushroom were 7.7, 8.4, and 8.5 and yields were 102.1, 105.8, and 116.9 g at 70, 80, and 90% respectively. In variable relative humidity with a thinning plot, the yield of P. eryngii on condition I(>90% for 1 day ${\rightarrow}$ 85% until thinning(for about 11 days) ${\rightarrow}$ 80%) and III(>90% until pin-heading(about for a week) ${\rightarrow}$ 85% until thinning(about for 5 days) ${\rightarrow}$ 80%) were 85.5 and 87.8 g per bottle, and qualities were 7.8 and 8.0 respectively. For long shelf life and a cultural control of bacterial soft rot disease, the condition I will be more largely adopted by mushroom farmers.