한국버섯학회지 제20권 제3호 (p.153-162)

재배적 안정성과 저장성이 우수한 백색 느티만가닥버섯 신품종 ‘백마루’ 육성

Breeding a new variety of white Hypsizygus marmoreus ‘Baekmaru’ with excellent cultivation stability and storability
키워드 :
Hypsizygus marmoreus,Productivity,Storability,Variety

목차

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

초록

The purpose of this study was to breed a variety of stable productivity and high storage characteristics of white Hypsizygus marmoreus, which has high demand at domestic and global market due to a low bitter taste and the preference for white species. Accordingly, ‘Baekmaru’ was bred by hybridizing brown and white cap color species and backcrossing with white species. The ‘Baekmaru’ variety was bred by crossbreeding the brown and white species and backcrossing the white species. Through repeated cultivation of ‘Baekmaru’, a variety with a low contamination rate was selected when culturing the spawn for stable cultivation. As a results of demonstration test, the yield of ‘Baekmaru’ was 14% higher than that of the commercial variety. In addition, among the fruiting body characteristics of ‘Baekmaru’, diameter and thickness of the pileus were 16.43±15.27mm and 6.46±0.58mm, which were slightly higher than the commercial variety, and the hardness was 2.69±0.89N for the pileus and 3.09±0.89N for the stipe. The shelf life showed less change in thickness and color of pileus compared to commercial variety. The hardness of pileus of 'Baekmaru' was maintained in the range of 3.5 to 4.0N in the 4oC and 4oC and 20oC mixed treatment until 30 days of storage, and was higher than that of the commercial variety. Therefore, it was suggested to be excellent in storability.