Oyster mushrooms are one of the most popular edible mushrooms in Korea. The ‘Santari’ cultivar bred in this study, which belongs to the species Pleurotus pulmonarius, is a new oyster mushroom cultivar for bottle culture. It was bred by mating monokaryons isolated from ‘GMPO20404’ and ‘Hosan’. The optimum temperature for ‘Santari’ mycelial growth was 26–29℃ on PDA medium, and the temperatures for primordium formation and for growth of the fruit body on sawdust medium were 22℃ and 20℃, respectively. It took 34 days to complete the spawn run, 3 days to form primordia, and 3 days to finish fruit body growth in the bottle culture. The fruit body pilei were round in shape and brownish, whereas the stipes were long, thick, and white. The yield per bottle of ‘Santari’ was 172 g/1,100 mL, which was 43% higher than that of the reference cultivar (‘Hosan’). The springiness, cohesiveness, gumminess, and brittleness of the stipe tissue were 87%, 82%, 193 g, and 16 kg, respectively. These physical property values of ‘Santari’ were lower than those of the control cultivar, except for the cohesiveness.

Oyster mushrooms are one of the most famous mushrooms for foods in Korea. ‘Santari’ developed on this study is P. pulmonarius of oyster mushroom species. ‘Santari’ is a new variety of oyster mushroom for the bottle culture. It was bred by mating with monokaryons isolated from ‘GMPO20404’ and ‘Hosan’. The optimum temperature for the mycelial growth was 26～29°C on PDA medium and that for the primordia formation and the growth of fruiting body of ‘Santari’ was 22°C and 20°C on sawdust media. It took 34 days to finish spawn running, 3 days to finish primordia formation, 3 days to finish fruitbody growth in the bottle culture. In the characteristics of fruit body, pilei were round type and brownish, stipe color was white and stipe shape was long and thick. The yield per bottle was 172g/1,100ml and was 43% higher than that of control variety(Hosan). As results of the physical properties of fruit body, springness, cohesive, gumminess and brittleness of stipe tissue were 87%, 82%, 193g and 16kg, respectively. The values of them are lower than those of control except cohesive.

Oyster mushrooms are one of the most famous mushrooms for foods in Korea. ‘Santari’ developed on this study is P. pulmonarius of oyster mushroom species. ‘Santari’ is a new variety of oyster mushroom for the bottle culture. It was bred by mating with monokaryons isolated from ‘GMPO20404’ and ‘Hosan’. The optimum temperature for the mycelial growth was 26~29°C on PDA medium and that for the primordia formation and the growth of fruiting body of ‘Santari’ was 22°C and 20°C on sawdust media. It took 34 days to finish spawn running, 3 days to finish primordia formation, 3 days to finish fruitbody growth in the bottle culture. In the characteristics of fruit body, pilei were round type and brownish, stipe color was white and stipe shape was long and thick. The yield per bottle was 172g/1,100ml and was 43% higher than that of control variety (Hosan). As results of the physical properties of fruit body, springness, cohesive, gumminess and brittleness of stipe tissue were 87%, 82%, 193g and 16kg, respectively. The values of them are lower than those of control except cohesive.

This study carried out to develop a healthy vinegar with mushrooms mycelia (Cordyceps militaris, Phellinus baumi, Pleurotus cornucopiae, Ganoderma lucidum). As results of analysis of functionality, mycelia culture with brown rice were higher than that of brown rice. The highest beta-glucan contents was showed in Phellinus baumi culture as 78.7mg/g and cordycepin was detected in Cordyceps militaris culture as 0.34mg/g. Physicochemical properties of mushroom mycelia vinegars(MMV), Cordyceps militaris and Pleurotus cornucopiae vinegar is higher acidity and reducing sugar content. Sensory evaluation of MMV, Cordyceps militaris and Pleurotus cornucopiae vinegar was 7.29 and 6.59, respectively. In case of analysis of functional and bioactive components, Cordyceps militaris vinegar was excellent polyphenol, antioxidant activity, and also contained 786ppm of cordycepin. Pleurotus cornucopiae vinegar was showed the highest content of beta-glucan as 20.9mg/g. Cordyceps militaris vinegar was higher antihypertensive activity and anti tyrosinase activiy than that of brown rice vinegar. In addition, Pleurotus cornucopiae vinegar was showed the highest anti-gout activity.

‘Mantari’ is a new variety of oyster mushroom for the bottle culture. It was bred by mating with monokaryons isolated from ‘DM11732’ and ‘Chunchu-2ho’. The optimum temperature for the mycelial growth was 26~29°C on PDA medium and that for the primordia formation and the growth of fruiting body of ‘Mantari’ was 18°C and 16°C on sawdust media. It took 32 days to finish spawn running, 4 days to finish primordia formation, 3 days to finish fruitbody growth in the bottle culture. In the characteristics of fruit body, pilei were round type and dark grayish, stipe color was gray-white color and stipe shape was long and thin. The yield per bottle was 179g/900ml and was 5% higher than that of control veriety(Chunchu-2ho). As results of the physical properties of fruit body, springness, cohesive, gumminess and brittleness of stipe tissue were 96%, 76%, 160g and 15kg, respectively.

The objective of this study was to identify the variation of individual phenol content and antioxidant activity in commercial oyster mushrooms and phellinus mushrooms . The total phenol content varied from 3488.2 to 7161.9 g g-1 in oyster mushroom(Pleurotus spp.). The total phenol content varied from 23390.3 to 26878.3 g g-1 in phellinus mushroom, containing about from four times to seven times more than oyster mushrooms. Among the seventy nine oyster mushroom varieties examined, Bupyeongsoyeob had the highest total phenol content and Keunneutari 1 had the lowest total phenol content. Most of king oyster mushroom(Pleurotus eryngii) varieties and ferula oyster mushroom(Pleurotus ferula)had tendency of low total phenol content. EDA(Electron Donating ability) using DPPH varied from 9.3 to 73.6% in according to oyster mushroom varieties. Most of king oyster mushroom had low antioxidant activity. We believe that the content of functional substances like total phenol content and the antioxidant activities in commercial oyster and phellinus mushrooms could be improved and such varieties strengthed might be selected for the utilization of future breeding resources, based from the results of our study.

Nineteen japonica and Tongil-type rices were selected from seventy nine Korean and Japanese rice cultivars grown in 1989 based on the water uptake behavior of milled rice under the room temperature and boiling conditions. The selected rice cultivars were investigated for water absorbability and some physicochemical characteristics of milled rice, proper water amount for cooking and sensory evaluation of cooked rice. The relationships among the tested grain properties were also examined. The highest varietal variation of water uptake rate was observed at twenty minutes after soaking in water. The maximum water uptake of milled rices at room temperature occurred mostly at about eighty minutes after soaking in water. Newly harvested rices showed a significantly lower water uptake rate of milled rice at 20 minutes after soaking, a relatively higher maximum water absorption ratio under the room temperature, and the less water uptake and volume expansion of boiled rice compared with the one-year old rice samples. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice ansd the palatability of cooked rice. The water/rice ratio(in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was averaged to 2.63(in v/v basis). The water amount needed for optimum cooking was the lowest in Cheongcheongbyeo (Tongil-type rice) and the highest in Jinbubyeo, and the amount could be estimated with about 70% fittness by the multiple regression formula based on some water uptake characteristics, ADV and amylose content of milled rice as the independent variables. Nineteen rice cultivars were classified into seven groups based on scatter diagram projected by principal component analysis using eight properties related to water uptake and gelatinization of milled rice.