한국버섯학회지 제20권 제3호 (p.113-118)

쓴 맛이 적은 다수성 느티만가닥버섯 신품종 ‘윤슬’

Characteristics of a new Hypsizigus marmoreus variety ‘Yunseul’ with little bitterness and high yield
키워드 :
Hypsizigus marmoreus,Variety,Yield,Yunseul

목차

ABSTRACT
서 론
재료 및 방법
결과 및 고찰
적 요
REFERENCES

초록

This study was conducted to diversify the cultivation of mushroom items and develop a competitive variety of Hypsizigus marmoreus. We focused on developing Hypsizigus marmoreus with lower bitterness, likable shape, and high yield. We have collected and tested characteristics of genetic resources from domestic and abroad since 2019. Breeding (2019), characterization (2020), productivity test (2021), and farm demonstration test (2021) have been sequentially conducted. We bred the new variety ‘Yunseul’ with unique traits. The optimal temperature for mycelial and fruit body growth were 22–25oC and 15– 18oC, respectively. It was similar to the control variety (Mangadak-2Ho) in the pileus form (hemispherical shape) and the cultivation period. However, it was thinner and longer than the control variety with the pileus diameter, thickness, stipe diameter, and length being 19.9 mm, 7.0 mm, 9.4 mm, and 86.3 mm, respectively. The effective number of fruit bodies was 47.8 in bottle cultivation, which was more than that of the control variety. The yield was 197.4 g/bottle (1,100 cc), which was 30% higher than the yield of the control variety, 151.9 g/bottle (1,100 cc). The parent and control varieties were also incubated alongside the new variety. The somatic incompatibility line was distinct. The band pattern in the mycelial DNA PCR reaction was different from that of the parent and control varieties, confirming the hybrid species.