• Journal of Mushroom
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• v.11 no.4
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• pp.249-253
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• 2013

'Gonji10ho', a new variety of Neolentinus lepideus, was bred by mating two monokaryotic strains isolated from 'GMNL66037' and 'GMNL66014' in Mushroom Research Institute, Gyonggi-Do ARES in 2012. The optimum temperature for the mycelial growth of 'Gonji10ho' was $29^{\circ}C$ on PDA medium and that for the primordia formation and the growth of fruiting body of 'Gonji10ho' was $20{\pm}1^{\circ}C$. In bottle cultivation of 'Gonji10ho', the period of spawn running was around 35 days at $22{\pm}1^{\circ}C$ and the period from scratching of inoculum to harvesting was 27 days. 'Gonji10ho' had thicker pileus and stipe than control variety('Solhyang'). The number of available stipe was fewer than that of control variety. During the cultivation of 'Conji10ho', the occurrence rate of Trichoderma spp. was lower than that in control variety. In bottle cultivation, the yield of fruiting bodies of 'Gonji10ho', which was 38% higher than that of control variety, was 69.6 g/900 ml bottle, and in bag cultivation, that of 'Gonji10ho', which was 10% higher than that of control variety, was 114.2 g/1 kg bag. In physical characteristics, the strongness and brittleness of the pileus of 'Gonji10ho' were higher than those of control variety. When considered in the period available for sale, the shelf life of 'Gonji10ho', which was 5 days longer than that of control variety, was 34 days.

• Journal of Mushroom
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• v.20 no.2
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• pp.43-49
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• 2022

Pleurotus ostreatus is a globally cultivated mushroom crop. Cap color is a quality factor in P. ostreatus. However, cap color can spontaneously mutate, degrading the quality of the mushroom on the market. Early detection and removal of mutant strains is the best way to maintain the commercial value of the crop. To detect the cap color mutant Gonji7ho, molecular markers were developed based on insertion/deletions (InDels) derived from the comparison of mitogenomes of Gonji7ho and Gonji7hoM mushrooms. Sequencing, assembly, and comparative analysis of the two mitogenomes revealed genome sizes of 73,212 bp and 72,576 bp with 61 and 57 genes or open reading frames (ORFs) in P. ostreatus Gonji7ho and Gonji7hoM, respectively. Fourteen core protein-encoding genes, two rRNA, and 24 tRNA with some OFRs were predicted. Of the 61 genes or OFRs in the wild type, dpo, rpo, and two orf139 were missing (or remnant) in the mutant strain. Molecular markers were developed based on the sequence variations (InDels) between the two mitogenomes. Six polymorphic molecular markers could detect the mutated mitochondria by PCR. These results provide basic knowledge of the mitogenomes of wild-type and mutant P. ostreatus, and can be applied to discriminate mutated mitochondria.

• Journal of Mushroom
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• v.18 no.1
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• pp.115-119
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• 2020

This study was conducted to investigate the effect of post-harvest CO₂ treatment on the quality of the 'Gonji-7ho' oyster mushroom. The harvested mushrooms were pre-cooled at 3℃ for 1 day and placed in a gas-tight chamber with 0%, 30%, or 50% of CO₂ concentration for 3 hours at 3℃. Next, 400 g of the oyster mushroom sample was packaged into 20-㎛ thick oriented polypropylene (OPP) film bags and stored at 4℃ for 21 days. Treatment with 30% of CO₂ treatment maintained the highest stipe firmness of the oyster mushrooms during storage. The stipe lightness (CIE L^⁎) was the highest at 14 and 21 days, while the stipe yellowness (CIE b^⁎) was the lowest at 2 and 7 days of storage. Therefore, we concluded that the 30% CO₂ treatment maintained the overall visual quality of the 'Gonji-7ho' oyster mushroom until 17 days of storage at 3℃. Our results suggest that the shelf life of 'Gonji-7ho' oyster mushroom could be extended by the postharvest application of 30% CO₂ for 3 hours during low temperature storage.

• Journal of Mushroom
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• v.10 no.3
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• pp.115-119
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• 2012

'Gonji-5ho', a new variety of oyster mushroom, for the bag culture, was bred by mating two monokaryons isolated from 'Chiak-3ho'and 'Suhan-1ho'. In the characteristics of fruit body, pilei were thick and gray and stipes were thick, and long, and soft. It was better in elasticity and cohesivness of tissue compared to Suhan-1ho. Compared to other varieties, it was suitable to grow at higher temperature. The range of optimum temperature for the mycelial growth was around 26~29 and that for the pinheading and growth of fruit body was around $18{\sim}20^{\circ}C$. But when it was cultuered in lower than $15^{\circ}C$, growth was not uniform, culture period was longer, and stipes were uneven. In the bag culture, it was required around 18 days in incubation period and 3 days in primordia formation. The fruit body growth was vital and uniform. The yield was 221.4g/1kg bag.

• Journal of Mushroom
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• v.21 no.4
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• pp.254-260
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• 2023

The characteristics and spore production of Gonji7ho, Bunhong, and Sunjung fruiting bodies were assessed at different growth stages. The shape of the Pleurotus species fruiting body starts out short and small, then takes on a typical mushroom shape as it grows. Gonji7ho has a long stalk, Bunhong has a short stalk and a wide cap, and Sunjung's cap and stalk dimensions are intermediate. Each variety displayed deep color at the beginning of growth but became steadily lighter with continued growth. The shape of the linkage between the mushroom stalk and cap changed from an initial central position to a lateral position after the growing stage. Gonji7ho cap diameter increased 7-fold from 15.5 mm (5 days of growth) to 37.9 mm (9 days of growth). Growth rates for each growth day measured using the growth percentage of the previous day were 285.5% (5 → 6th day), 182.2% (6 → 7th day), 129.4% (7 → 8th day), and 103.8% (8 → 9th day). This trend was also observed in Bunhong and Sunjung, but Bunhong's growth rate was more rapid (4.9 fold on day 6, 2.7 fold on day 7) and continued to increase through day 9. Harvest yield, which is of greatest interest to farmers, displayed a similar trend spanning the growth period, as did cap diameter. Gonji7ho harvest yield increased rapidly until day 7 of growth (more than 177%), then growth slowed down beginning around day 8, and further decreased on day 9 (98%). Similar trends were observed in Bunhong and Sunjung. Bunhong showed characteristic rapid growth in harvest yield (4.9 fold compared to the previous day on day 6 and 2.7 fold on day 7), and the increase continued through day 9. A decrease in mushroom harvest yield commonly seen in the late growth stage is thought to be due to the death of some mushrooms and decomposition of cap tissue. Basidiospore content increased with number of growth days but decreased after day 8. Gonji7ho yielded the highest production on day 7 of growth, coinciding with harvest time, with 209,000,000 spores. This trend was also observed in Bunhong and Sunjung. These results will provide researchers with basal data and guide farmers in selecting the optimal harvest day.

• Journal of Mushroom
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• v.11 no.3
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• pp.149-153
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• 2013

The oyster mushroom is a wide cultivar among cultivated edible mushrooms in Korea. But, due to the excess of domestic production, the price has been falling. This study has been conducted to develope new variety oyster mushroom(Pleurotus ostreatus) which have a long term storage to export in foreign market as well as domestic. 'Gonji-7ho', a new variety of oyster mushroom, for the bottle culture, was bred by mating with monokaryons isolated from 'Nongmin-59ho' and 'MT07156'. In the characteristics of fruit body, pilei were round type and gray and stipes were white color and soft. The fruit body growth was vital and uniform. When fruit-body was stored at 4 degrees after packing with plastic vinyl, storage period was extended 7 days longer than 28 day of chunchu-2ho. The yield was 166 g per a bottle(￠65, 900 ml).

• Journal of Mushroom
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• v.9 no.4
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• pp.135-138
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• 2011

'Gonji-2ho' a new variety of oyster mushroom, fitting for the bag culture, was bred 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 compared to Suhan-1ho. The optimum temperature for the mycelial growth was around $26{\sim}29^{\circ}C$ and for the pinheading and growth of fruit body was around $14{\sim}18^{\circ}C$. In the bag culture, it was required around 20 days at incubation period and 5 days at primordia formation. The fruit body was grown vital and uniform. The yields were 323.3g/kg bag. This variety has high yielding capacity, cultivation stability and the resistance to the bacterial brown blotch disease.

• Journal of Mushroom
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• v.21 no.3
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• pp.132-139
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• 2023

Light plays an important role in fruit-body development and morphology during Pleurotus spp. cultivation. To understand the effects of light color on fruit-body properties, we evaluated the fruit-body characteristics of Pleurotus spp. Varieties cultivated under blue, red, and purple LED light sources. The main results are as follows: The overall fruit-body shape showed differences depending on the color of the LED light. The fruit-bodies of mushroom cultivated under blue and purple light were generally similar to the mushroom shapes typically produced, while those of mushroom cultivated under green light were abnormally shaped, probably due to the absence of effective light source. The average cap lightness of mushrooms cultivated under blue, green, and purple LED lights was 57.0, 57.4, and 59.4, respectively. The average cap lightness of all varieties except Wonhyeong1ho and Hwang-geumsantari cultivated under the three LED light sources were statistically significantly different (P<0.05). The cap redness varied significantly depending on the LED lighting and variety. Only Gonji7hoM, the cap color mutant of Gonji7ho, showed negative cap redness values under all three LED light sources. Among the eight varieties excluding Gonji7ho, the highest cap redness was observed when cultivated under the blue LED. The average harvest weight of the varieties cultivated under purple, blue, and green LED light were 68.0, 58.3, and 50.1 g, respectively. The yield of Gonji7ho, the mushroom variety with the highest yield, cultivated under blue, green, and purple LED light were 92.8, 77.1, and 98.6 g, respectively. The earliness when grown under the purple, blue, and green LED lights were 5.3, 5.8, and 5.8 days, respectively. Among the varieties, six, three, and two cultivars showed the shortest earliness under the purple, green, and blue LED, respectively. The fruit-body lengths were 66.4, 51.8, and 46.8 mm when cultivated under green, purple, and blue lights, respectively. These results are expected to serve as a foundation for producing mushrooms with traits demanded in the market.

• Journal of Mushroom
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• v.16 no.3
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• pp.180-185
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• 2018

'Sootari', a new variety of oyster mushroom, was bred by mating with monokaryons isolated from 'Suhan' and 'Gonji-7ho'. The optimum temperature for the mycelial growth was $20{\sim}25^{\circ}C$ on PDA medium and those for the primordia formation and growth of fruiting body of 'Sootari' were $16{\sim}18^{\circ}C$ on sawdust substrate. In bottle cultivation, mycelial growth required about 25 days. In addition, primordia formation and growth of fruiting body required 4 days each. Regarding characteristics of the fruiting body, the shape and color of pileus were round type and black, respectively, and stipe color and shape were white and short and thin, respectively. The yield of fruiting bodies was $131.3{\pm}26.0g$ per 1,100 mL bottle, which was 2% higher than that of Gonji-7ho.

• Journal of Mushroom
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• v.21 no.3
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• pp.173-178
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• 2023

In this study, the characteristics and taste components of six different oyster mushroom cultivars (Gonji-7ho, Santari, Baekseon, Chunchu, Suhan, and Heuktari) were analyzed and compared. The Heuktari mushroom pileus had the lowest brightness index (32.8) and remained dark (brightness index: 30.5) even after blanching. The moisture content of the mushrooms was approximately 90%. The salinity and sugar contents were highest in Heuktari (5.7% and 7.1%, respectively). Gonji -7ho had the highest contraction rates, with a length contraction rate of 16.4% and thickness contraction rate of 23.9%. The total amino acid content was highest in Heuktari (537.8 mg/100 g), but the glutamine content contributing to umami taste was highest in Santari (59.4 mg/100 g) and the aspartic acid content was highest in Baekseon (33.1 mg/100 g). Among the 5?-nucleotide components, guanosine monophosphate, which enhances umami taste, was highest in Baekseon (0.7 mg/g). Baekseon was also calculated to have the highest umami taste concentration based on amino acid and nucleic acid contents (12.7 g/100 g). The results of this study serve as valuable basic data on the physicochemical characteristics of oyster mushroom cultivars grown in Korea.