A new commercial variety "KNR12-1" of Pleurotus eryngii was developed by the method of mono-mono crossing between monokaryotic strains derived from KNR2312, KNR2594, and KNR2596. The parental strains are characterized by the property of high quality and a small number of primordia, respectively. The optimum temperature of mycelial growth was 25℃ and that of fruiting body development was 15～16℃. The period of harvesting including primordia formation was 1.0 - 1.5 days later than that of control strain Knneutari No.3 in the culling cultivation. The color of pileus and stipe surface was neutral-brown and pure white, respectively. The shape of pileus was dome and has a scale like as cobweb. The yield was 101.7±3.5g/850cc plastic bottle. Analysis of the genetic characteristics of the new commercial variety "KNR12-1" showed a different profile as that of the control strain, Knneutari No.3, when RAPD (Random Amplified Polymorphic DNA) primer was used. This new variety "KNR12-1" of Pleurotus eryngii is characterized by the improved storability and a small number of primordia formation after scratching. It would be of much help to mushroom cultivators in a process of culling and storage of P. eryngii.

A new cultivar "KNR11-1" of Pleurotus eryngii was developed by the method of mono-mono crossing between monokaryotic strains derived from KNR2598 and KNR2610. The optimum temperature of mycelial growth was 25℃ and that of fruiting body development was 15 - 16℃. The period of harvesting including primordia formation of "KNR11-1" was one day faster than that of control strain KNR2312. The color of pileus and stipe surface was neutral-brown and pure white, respectively. The shape of pileus was dome and has the teeth of a comb. The yield was 90.4 g/850cc plastic bottle. The fruit body has a longer shelf life than control strain KNR2312 at 4℃. It is able to store up to 67.5 days in a cold room. Analysis of the genetic characteristics of the new commercial strain "KNR11-1" showed a different profile as that of the control strain KNR2312 when Random Amplified Polymorphic DNA primers were used. The new cultivar of Pleurotus eryngii is characterized by the improved storability after harvesting.

A new cultivar "KNR10-1" of Pleurotus eryngii was developed by the method of mono-mono crossing between monokaryotic strains derived from KNR2594 and KNR2610, respectively. The optimum temperature of mycelial growth was 25℃ and that of fruiting body development was 15 - 16℃. The period of harvesting including primordia formation of "KNR10-1" was one day faster than that of control strain KNR2312. The color of pileus and stipe surface was neutral-brown and pure white, respectively. The shape of pileus was dome and has the teeth of a comb. The yield was 90±12.9g/850cc plastic bottle. The fruit body has a longer shelf life than control strain KNR2312 at 4℃. Analysis of the genetic characteristics of the new commercial strain "KNR10-1" showed a different profile as that of the control strain KNR2312 when RAPD (Random Amplified Polymorphic DNA) primers were used. This new variety of King Oyster mushroom is characterized by the improved storability after harvesting.

A new commercial strain "Dan Bi" of Pleurotus eryngii was developed by intra-specific crossing between monokaryotic spores derived from KNR2312 and KNR2596, respectively. The optimum temperature of mycelial growth was 25℃ and that of fruiting body development was 15 -16℃. The primordia formation of "Dan Bi" was one day later than that of control strain KNR2312. The color of pileus and stipe surface was neutral-brown and pure white, respectively. The shape of pileus was dome and has a scale like as cobweb. The yield was 93±4.8g/850cc plastic bottle. Analysis of the genetic characteristics of the new commercial strain "Dan Bi" showed a different profile as that of the control strain KNR2312 when RAPD primer 8001, 8002, 8003, 8004, and 8005 were used. This new variety of King Oyster mushroom is characterized by a few primordia formation after scratching. It would be of much help to mushroom cultivators in a process of culling of P. eryngii.