Characteristics and breeding of a long-term storable oyster mushroom (Pleurotus ostreatus) variety 『Gonji-7ho』

Abstract

The oyster mushroom is a wide cultivar among cultivated edible mushrooms in Korea. But, due to the excess of domestic production, the price has been falling. This study has been conducted to develope new variety oyster mushroom(Pleurotus ostreatus) which have a long term storage to export in foreign market as well as domestic. 'Gonji-7ho', a new variety of oyster mushroom, for the bottle culture, was bred by mating with monokaryons isolated from 'Nongmin-59ho' and 'MT07156'. In the characteristics of fruit body, pilei were round type and gray and stipes were white color and soft. The fruit body growth was vital and uniform. When fruit-body was stored at 4 degrees after packing with plastic vinyl, storage period was extended 7 days longer than 28 day of chunchu-2ho. The yield was 166 g per a bottle(￠65, 900 ml)

The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom

“…R. oligosporus was maintained on potato dextrose agar (PDA) (Difco, USA) and incubated at 28 °C until spore formation (Park et al 2017 ). P. ostreatus was obtained from Mushroom Research Institute (Gwangju, Gyeonggi, Korea) (Choi et al 2013 ).…”