• Journal of Mushroom
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• v.21 no.4
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• pp.261-265
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• 2023

We aimed to develop outstanding domestic varieties suitable for both columnar and cylindrical-shape substrates, aiming to replace foreign varieties. and bred a high-quality new strain named 'Charmjon', using genetic resources collected from Japan and China. The optimal cultivation temperature for Charmjon's mycelial growth was found to be 25℃, and its mycelial growth at 15℃ and 25℃ was superior to the control variety. In terms of mycelial growth characteristics based on the substrate, Charmjon exhibited excellent mycelial strength on PDA medium compared to the control variety. Through columnar and cylindrical-shape substrates cultivation, we assessed the quantity and morphological characteristics of the fruiting bodies. The results confirmed that Charmjon can be produced stably using both cultivation methods, and it showed higher yields and individual weights than the control variety. In addition, the color of the pileus was notably darker, and the shape of the pileus varied depending on the cultivation method. The test of genetic diversity revealed that Charmjon has distinct genetic characteristics compared to the control varieties.

• Journal of Mushroom
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• v.13 no.2
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• pp.129-134
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• 2015

Hybrid strains was selected by crossing between dikaryotic strain ASI 0628 (Dagul) bred from ASI 2596 (Suhan No.3) and ASI 2782(Black pileus mutant) and monokaryotic strain ASI 2344-84. The strain 84 that shown the best cultural characteristics was selected to be a new cytoplasmic hybrid variety and named as 'Chunhwashim'. The 'Chunhwashim' shown incompatibility among them forming the confrontation growth line against parental strains ASI 0628 (Dagul) and ASI 2344 (chunchu 2ho). Fruiting body produced about $161.4{\pm}4.8g$ per bottle. And also the individual generation of fruit body is multiple than chunchu2ho as 40.9. The 'Chunhwashim' was cytoplasmic hybrid included hybrid DNA bands of parental strains ASI 0628 (Dagul) and ASI 2344 (chunchu 2ho) by Random Amplified Polymorphic DNA (RAPD) primer, and mitochondria DNA band of monokaryotic ASI 2344 (chunchu 2ho) using mitochondria microsatellite DNA marker. This new cytoplasmic hybrid variety 'Chunhwashim' of oyster mushroom is characterized by multiple of individual generation and deeply grey color of pileus.

• Journal of Mushroom
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• v.11 no.4
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• pp.244-248
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• 2013

"Hwaseong 5ho" was developed by the method of Di-mon mating between monokaryotic strains derived from "Hwaseong 1ho" and dikaryotic strain "PSC109". The color of pileus was dark grayish brown, the shape of pileus was convex or infundibuliform. The length of stipe was longer and the thickness of stipe was some thinner than Suhan 1ho. Material properties of stipe of "Hwaseong 5ho" was higher in strength, hardness, chewingness and brittleness than Suhan 1ho, but similar in elasticity and cohesion. RAPD using URP-primer showed not the same between two strains. Days of primordia formation period were 22-27 days after spawning, that was a little later than Suhan 1ho. In the trial using culture box containing composted cotton waste, yield index of 'Hwaseong 5ho' was 16.6% higher than Suhan 1ho. The farm field trial were showed stable productivity in each different growing conditions.

• Journal of Mushroom
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• v.17 no.4
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• pp.224-229
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• 2019

The two most common mushroom species grown in Korea are pearl oyster mushroom (Pleurotus ostreatus) and king oyster mushroom (P. eryngii). In recent years, the production of king oyster mushroom greatly increased due to the automation of the cultivation facilities, and it became a major export mushroom owing to its excellent shelf life. However, the increase in the production of king oyster mushroom led to a decline in its market price; thus, necessitating the development of new mushroom species that could replace king oyster mushroom, to diversify the mushroom market for the benefit of both, the producers and the consumers. The Mushroom division at the National Institute of Horticultural & Herbal Science (NIHHS) reported the development of a new interspecific hybrid between P. ferulae and P. tuoliensis, referred to as 'Creamy.' Two parental strains KMCC00430 (Bisan2ho, P. ferulae) and KMCC00461 (P. tuoliensis) were selected based on the results of genetic resource analysis, and their monokaryons were collected. About 1,000 Mon-Mon crosses were performed and 73 of them were selected. Following repeated cultivation tests and strain analyses, we selected strain 7773, which had a bright creamy pileus and a thick straight stipe, and named it 'Creamy.' Optimum temperature for mycelial growth of Creamy was 25-30℃, and that for fruiting body growth was 16℃. The pileus, which had a brighter creamy color, was small in size with a diameter of 61.2 mm. Although it was cultivated in suboptimal conditions, such as low temperature and high CO₂ concentration, Creamy was characterized by its straight and smooth stipe. Field production tests and further analyses indicated that the yield of Creamy was 5% higher than that of Baekhwang. It is expected that Creamy, the new interspecific hybrid with a bright creamy pileus and a pleasant flavor, will help create new opportunities for mushroom farmers and diversify the mushroom market.

• Food Science and Preservation
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• v.30 no.2
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• pp.205-223
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• 2023

Fresh mushrooms are vulnerable to browning and tissue changes after harvest. This study monitored the external appearance, physicochemical quality indicators, and nutritional and functional components of a white beech mushroom (Hypsizygus marmoreus) variety (EG2020) newly developed in Korea during cold storage for up to 42 days. Two existing varieties of white H. marmoreus, namely H6 from Korea and HKT from Japan, were used for comparison. The mechanical texture of EG2020 was superior to H6 and HKT due to the increasing hardness of the pileus with time. Browning, in terms of the total color difference during storage, was found to be the most severe in HKT. In terms of composition, EG2020 had the highest total free sugar content, a large amount of organic acids, and higher sugar content than H6 and HKT. EG2020 also contained the largest amount of 𝛽-glucan, and its amount increased during storage. In sensory evaluation, EG2020 received higher scores than HKT in flavor, taste, appearance, and texture. Therefore, the EG2020 variety is more stable than HKT during storage and distribution.

• Journal of Mushroom
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• v.13 no.3
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• pp.237-242
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• 2015

A new brown button mushroom cultivar, 'Hogam', C34 line, was made by crossing homokaryons, ASI1164-37 and ASI1175-66, selected by RAPD analysis and by cultivating three times. Mycelium of 'Hogam' on CDA (compost dextrose agar) media grew well at $25^{\circ}C$. The optimum pin-heading temperature of new variety and optimum growing temperature was $14-18^{\circ}C$. The thickness of the mature cap and stipe were thicker than a control, 'Dahyang' that developed in 2010. The color of pileus was light brown and lighter than 'Dahyang'. Days required from casing to first harvesting were three days longer than control strain, but the weight of harvested fruiting body increased by 1.35 times. 'Hogam' cultivar are expected to contribute to the diversification of domestic mushroom cultivars.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

• The Korean Journal of Mycology
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• v.39 no.3
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• pp.231-234
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• 2011

This study was performed to develop new Hypsizygus marmoreus cultivars that have enhanced functional materials and improved physiological characteristics with mutagenesis by gamma ray irradiation. Protoplasts of H. marmoreus brown strain HYM-056 were irradiated by gamma ray for mutagenesis, and then 2,000 clones of mutants were randomly selected and the fruiting bodies were induced by bottle culture. Among them, 157 isolates with fast-growing, heavy and many fruiting body-producing were selected. The isolates were cultured in plastic bottle containing rice bran, barley hulls and fir sawdust to form the fruiting bodies. About 100 days after inoculation, characteristic of fruiting bodies were investigated. The isolates were divided into 6 groups based on color, shape and size of pileus, and length, diameter, number and weight of stipe. In addition, the genetic variation of the isolates was analyzed by URP-PCR fingerprinting.

• Journal of Mushroom
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• v.9 no.1
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• pp.34-38
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• 2011

In this study, temperature and relative humidity during growth of fruit body were applied to oyster mushroom (Pleurotus ostrestus) to elucidate the prolongation effect of storage. Although there were not big differences among conditions of cultivation, weight loss and change of pileus color were slight increased and hardness and springness of fruit body were little decreased with storage period. When whole mushrooms (250~300g) were packaged with wrap and stored at $4{\pm}1^{\circ}C$, the shelf life of the oyster mushrooms were cultivated at $16^{\circ}C$ and at $13^{\circ}C$ was 18 day and 24days, respectively. Therefore, it was elucidated that the treatment of low-temperature at the step of fruit body development affected extension of shelf life in oyster mushroom.

• Journal of Mushroom
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• v.4 no.3
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• pp.106-110
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• 2006

A new commercial strain 'Jinhwang' of Pholiota adiposa was developed by hyphal anastomosis. It was developed with crossing between monokaryotic strains derived from ASI 24001 and ASI 24004. The optimum temperature of mycelial growth was $25^{\circ}C$ and that of fruiting body development was $15{\sim}18^{\circ}C$. The color of pileus was yellowish brown and many scales and gelatinous sheath were on cap. Average number of individuals a bottle was 26 and its stipe was thick. P. adiposa can be produced by box cultivation using cotton waste.