버섯생산성 향상을 위해서는 주년재배체계가 확립되어야 하는데 여름철 재배가 가능한 중고온성 봉지재배용 고품질버섯‘곤지5호’ 의 주요특성은 다음과 같다. ‘곤지5호’는 균사생장적온은 26~29℃이고 버섯발생 및 생육온도는 18~20℃로 중고온성을 나타내었다. 갓색은 20℃재배시 회색(색차값(L)=56.0)이고 얕은 깔대기형이며 다발형으로 발생하였다. 또한, 대는 회백색이고 굵고 긴형태를 나타내었으며 ‘수한1호’에 비해 탄력성이 우수하였다. 봉지재배시 20℃에서 초발이 소요일수는 3일, 자실체 생육일수는 4일이었다. 수량은 생산력검정시 1kg 봉지에서 221.4g을 나타내어 ‘수한1호’ 201.0g에 비해 10% 증수효과가 있었다. 또한, 농가실증재배시 Farm 1 과 Farm 3 지역에서는 대조구인 ‘수한1호’ 217g/1kg봉지 대비 13% 증수효과가 있었으며, Farm 2지역에서는 ‘부평33호’의 230.8g/1kg봉지 와 비슷하였다. DNA다형성을 비교 분석한 결과 URP-2F, URP-2R, URP-25F등의 모든 primer에서 모본과 다른 밴드양상을 나타내어 품종간의 구분이 확실하였고, 교잡모본과 혼합된 밴드양상을 나타내었다.
‘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.
느타리의 품종 다양화를 위해 단핵균주교잡에 의해 육성된 봉지재배용 느타리버섯 ‘곤지2호’ 의 주요특성은 다음과 같다. 가. 균사생장적온은 26~29℃이고 버섯발생 및 생육온도는 14~18℃로 광온성을 나타내었다. 나. 갓색은 진회색(L=40.8)이고 얕은 깔대기형으로 갓 조직의 탄력성이 우수하였다. 다. 대는 백색이며 굵고 긴형태를 나타내었으며, 버섯조직은 수한1호와 탄력성이 유사하였고 씹음성과 깨짐성이 높아 대조에 비해 질긴편이었다. 라. 봉지재배시 배양일수는 20℃에서 20일, 초발이 소요일수는 5일, 자실체 생육일수는 4일이었다. 마. 버섯의 균일성에 있어서 갓색과 갓형태의 이형개체 발생은 없었으며, 환경 및 배지적응성이 우수하였다. 바. 세균성 갈변병과 푸른곰팡이병에 대한 병해에 없었으며 재배 환경관리가 적정할 경우 병해에 강한 편이었다. 사. DNA다형성을 비교 분석한 결과 UFPF2, UFPF5, UFPF7등의 모든 primer에서 대조구인 수한1호와는 완전히 다른 밴드양상을 나타내어 품종간의 구분이 확실하였고, 교잡모본과 혼합된 밴드양상을 나타내었다. 아. 수량은 생산력검정시 1kg 봉지에서 323.3g을 나타내어 27% 증수효과가 있었고, 농가실증재배시 301g으로 대조품종에 비해 16%증수가 되었다.
‘Gongi-2ho’a new variety of oyster mushroom, fitting for the bag culture, was bred and by mating between monokaryons isolated from GMPO35338 and Jangpug. In the major characteristics of fruit body, the pilei were thick and dark-gray and the stipes were thick and long with softness. It was great in elasticity and cohesivness of tissue as compare to Suhan-1ho. The optimum temperature for the mycelial growth was around 26~29℃ and that for the pinheading and growth of fruitbody was around 14~18℃. In the bag culture, it was required around 20 days in incubation period and 5 days in primordia formation. The fruit body was grew vital and uniform. The yield were shown by 323.3g/1kg bag. This variety has high yielding capacity, cultivation stability and the resistance to the bacterial brown blotch disease.
‘Gongi-1ho’ a new variety of oyster mushroom, fitting for the bottle culture, was bred and by mating between monokaryons isolated from Kimjae-7ho and Samgu01. In the major characteristics of fruit body, the pilei were thick and dark-gray and the stipes were thick and long with softness. It was great in elasticity and cohesivness of tissue as compare to chunchu-2ho. The optimum temperature for the mycelial growth was around 26~29℃ and that for the pinheading and growth of fruitbody was around 14~18℃. In the bottle culture, it was required around 33 days in incubation period and 5 days in primordia formation. The fruit body was grew vital and uniform. The yield were shown by 140.6g/850cc bottle.
‘Samkang’ a new variety of oyster mushroom, fitting for the bottle culture, was bred and by mating between monokaryons isolated from MT05433 and AE1-1. In the major characteristics of fruit body, the pilei were thick and dark-gray and the pileistripes were thick and long with softness. It was great in elasticity and cohesivness of tissue as compare to chunchu-1ho. The optimum temperature for the mycelial growth was around 26~28℃ and that for the pinheading and growth of fruitbody was around 14~16℃. In the bottle culture, it was required around 26 days in incubation period and 4 days in primordia formation. The fruit body was grew vital and uniform. The yield were shown by 136.5g/bottle.
'Sunjung', a new variety of oyster mushroom was bred in Mushroom ResearchInstitute, Gyeonggido Agricultural Research & Extension Services in 2006. This oyster mushroom was bred and cultivated one after mating with monokaryon collected from KME20064 and KME20066. The optimum temperature for the mycelial growth was about 26∼28 and that for the primordia and growth of fruitbody was about 18∼23℃. Compared to the control which took 25 days of incubation period, Sunjung required 21∼ 22days. It grew primordia after developed a lump of mycelium. In the characteristics of fruit body, pileus was infundibuliform of yellow-color and stripe was slender/long shape of white color. The yield was 112.9g/850cc bottle and 275.5g/2kg P.P bag.
느타리버섯의 품종 다양화를 위해 단핵균주교잡에 의해 육성된 적단느타리버섯의 주요특성은 다음과 같다. 가. 균사생장적온은 26∼30℃이고 버섯발생 및 생육온도는 18∼23℃이었다. 나. 갓의 형태는 깊은깔대기형이며 다발형이고, 대는 가늘고 짧은형이며 갓, 대 모두 분홍색을 나타내었다. 다. 병재배시 배양일수는 20℃에서 20일, 초발이소요일수는 18∼20℃재배조건에서 4일이며 생육일수는 4일이 소요되었다. 봉지재배에서는 균배양일수는 22일, 초발이 소요일수는 6일, 생육일수는 5일정도 소요되었다. 라. 버섯의 균일성에 있어서 갓색과 갓형태의 이형개체 발생은 없었고, 균사생장량 및 종균배양기간에서도 지역간 균일한 결과를 나타내었다. 마. 농가실증시험 결과 유효개체수는 850cc병재배시는 31.5개이며, 2kg 봉지재배시 47개체수를 얻었으며 수량은 병재배시 134.5g, 봉지재배시 350.0g의 수량을 얻었다.
Dajoa oyster mushroom was bred in Mushroom Research Institute in 2004. This oyster mushroom was bred and cultivated one after mating single spores collected from Boonli 89-1 and ASI 2018-249. The major characteristics of the mushroom were showing a lot of pinheadings, the gray-colored and infundibuliform pileus. The optimum temperature for the mycelial growth was around 26∼28℃ and that for the pinheading and growth of fruitbody was around 15∼18℃. Incubation period were required around 24 days with bottle culture and about 21days in P.Pvinyl bag culture. The yields was shown high by 140.7g/bottle and 260.3g/P.P vinyl bag.