• Journal of Mushroom
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• v.9 no.2
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• pp.69-73
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• 2011

We have researched on methods which can reduce fruit-body malformations of king oyster mushroom(Pleurotus eryngii). We collected many pathogens from diseased fruit-body or malformated fruit-body and identified with chemicobiological test and microscope. The factors of fruit-body malformations and increment of contamination during the pin-heading induction time were researched with ventilation amounts in growing room. When the pathogens having high pathogenicity were inoculated in spawn running bottle and at pin-heading induction time, symptom appeared or not appeared in according to air ventilation amounts in growing room. During the pin-heading induction time, humidity degree in growing room have kept of high level and air ventilation amounts were so little that fruit-body malformations ratio was high. But, even though pathogens were inoculated at the surface of bottle factitiously, if air ventilation amounts were enough, fruit-body malformation ratio was low.

• Journal of Mushroom
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• v.1 no.1
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• pp.34-43
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• 2003

This study was carried out to determine the proper pin-heading induction time(spawn running time) when different incubation temperature were applied to Pleurotus ostreatus(Chunchu 2ho, Suhan 1ho, Heukpyung). Incubation period was 17 days at 23 and 21 days at 17 for Chunchu 2ho, 17 days at 23 and 26 for Heukpyung, and 22~23 days at 17~23 for Suhan 1ho. Incubation period for Suhan 1ho was not significantly affected by incubation temperature. The time required for initial pin-heading was 4~5 days at 17, 20, 23 and 26 for Chunchu 2ho as well as Heukpyung, and was 3 days at 17, 20, 23 and 5~6 days at 26 for Suhan 1ho. As the incubation period became longer, the available fruit-bodies at Chunchu 2ho were made more but they were short. The yield of Chunchu 2ho and Heukpyung increased when incubated for 22~27 days at 20~23 and that of Suhan 1ho also increased when incubated for 22~23 days at 17~23.

• Journal of Mushroom
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• v.4 no.4
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• pp.135-143
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• 2006

We have investigated cultural circumstance and given condition of king oyster mushroom(Pleurotus eryngii) growing farmer. We collected many pathogens from King oyster mushroom growing farmer and identified with chemicobiological test and microscope. Most of investigated farmers neglected their's growing room cleaning and washing, after harvesting At pin-heading induction time, humidity degree in growing room was kept of high level and Air ventilation volume was so little that fruit-body formation ratio was low. The collected pathogens were twenty eight strains and identified with Pseudomonas sp., Trichoderma sp. mostly. During the spawn running time and pin-heading induction time, contamination by Trichoderma sp. occurred mostly, but during the fruit-body growing time, contamination by Pseudomonas sp., Erwinia sp. etc, occurred.