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Cultural characteristics of a new variety ‘Gonji-5ho’ as a middle-high temperature oyster mushroom
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/277053
‘Gonji-5ho’ a new variety of oyster mushroom, fitting for the bag culture, was bred by mating between monokaryons isolated from ‘Chiak-3ho’ and ‘Suhan-1ho’ . In the major characteristics of fruit body, the pilei were thick and gray and the stipes were thick and long with softness. It was great in elasticity and cohesivness of tissue as compare to Suhan-1ho. Compared to other varieties, it is suitable to growing at higher temperature. The range of optimum temperature for the mycelial growth was around 26～29℃ and that for the pinheading and growth of fruitbody was around 18～20℃. But when grown in less than 15 degree, it was become non-uniform growth, longer culture period, and uneven stipes. In the bag culture, it was required around 18 days in incubation period and 3 days in primordia formation. The fruit body was grew vital and uniform. The yield were shown by 221.4g/1kg bag.
