A new dark brown variety of Flammulina velutipes, referred to as ‘Asakchoco’, was bred by crossing two monokaryons isolated from the ‘Yeoreumhyang2ho’ and ‘Guemhyang2ho’ varieties. The pileus color of the new variety is dark brown and the stipe color is ivory, with uniformity from the upper section to the base. In addition, the primordia formation is uniform compared to that of the control, and the advantage of this is that the pileus does not become deformed after the primordia formation. During bottle cultivation, the period necessary for mycelial growth was 40 d, for primordia formation was 8 d, and for fruiting body growth was 16 d. The total cultivation period was 64 d, which was 2 d shorter than that of the control. The pileus was smaller and thicker and the stipe diameter was the same, but the stipe length was longer than that of the control. The number of valid stipes per bottle was 441, 24% higher than that of the control (357), and the yield was 197 g, 19% higher than that of the control (166 g).

백령버섯 병재배용 배지 주재료는 콘코브 배지보다는 미루나무톱밥 배지 처리구에서 발이 및 생육특성이 가장 양호하였으며, 배지 영양원으로는 면실피, 면실박, 밀기울, 옥수수분, 미강 등이 적합하였고, 배지 혼합 비율은 58% 이내 범위에서 재료별로 질소함량을 고려하여 가감 사용하는 것이 적당하였으며, T-N 함량이 높은 면실박 사용량은 20% 수준으로 조절할 필요가 있었다. 또한, 배지 첨가제는 탄산칼슘 처리가 소석회 처리보다 양호하였으며, 무처리구의 경우 갓과 대의 탄력성은 감소하고 경도는 증가되는 경향을 보였다. 따라서, 백령버섯 병재배용 최적배지는 미루나무톱밥+면실피+면실박+밀기울+옥수수분+탄산칼슘이 40:20:20:15:3:2의 혼합 비율로 조성되는 처리구였다.

The study was conducted to investigate the effects of post-incubation period and temperature treatment conditionsduring incubation on the uniform primordia formation and cultural characteristics of oyster mushroom (Pleurotus ostreatus). Threekinds post-incubation period; 25, 30, 35 days and control were applied for 30 days while two kinds incubation roomtemperature 23oC and 26oC and control were used 20oC. The substrate temperature during pre-incubation was of ‘Suhan No. 1’and ‘Gonji No. 7’. Oyster mushroom varieties tended to increase between 24oC to 26oC at 11 to 15 days after inoculation andthen they were maintained in treatment temperature during post -incubation period. The CO2 occurrence was at the highest at6,500ppm for ‘Suhan No. 1’ and 5,800ppm for ‘Gonji No. 7’ at the time of the highest temperature increase. The ratio of un-uniformal primordia formation and the ratio of non-commercial fruit body were reduced by 40%, 10.5%, respectively comparedto control for ‘Suhan No. 1’ when in the post-incubation temperature was 26oC, and incubated for 10days and 15daystreatment. Also, ‘Gonji No. 7’ was reduced by 19%, 9.5%, respectively when in the post-incubation temperature was 26oC, andincubated for 10 days treatment. Therefore, the higher post-incubation temperature of room and longer post-incubation periodresulted in the higher percentage of primordia formation of two cultivars.