다수성 병재배용 산느타리 신품종 ‘산타리’의 균사배양 및 생육특성

서지정보

ㆍ발행기관 : 한국버섯학회 ㆍ수록지정보 : 한국버섯학회지 / 15권 / 4호
ㆍ저자명 : 최종인, 이윤혜, 전대훈, 권희민, 지정현, 신평균

목차

서 론
재료 및 방법
결과 및 고찰
고유특성
재배 및 형태적 특성
생산력 검정
물리적 특성
저장성 조사
DNA 다형성 분석
농가실증시험 생육 및 수량
적 요
감사의 글
References

영어 초록

Oyster mushrooms are one of the most popular edible mushrooms in Korea. The ‘Santari’ cultivar bred in this study, which belongs to the species Pleurotus pulmonarius, is a new oyster mushroom cultivar for bottle culture. It was bred by mating monokaryons isolated from ‘GMPO20404’ and ‘Hosan’. The optimum temperature for ‘Santari’ mycelial growth was 26–29℃ on PDA medium, and the temperatures for primordium formation and for growth of the fruit body on sawdust medium were 22℃ and 20℃, respectively. It took 34 days to complete the spawn run, 3 days to form primordia, and 3 days to finish fruit body growth in the bottle culture. The fruit body pilei were round in shape and brownish, whereas the stipes were long, thick, and white. The yield per bottle of ‘Santari’ was 172 g/1,100 mL, which was 43% higher than that of the reference cultivar (‘Hosan’). The springiness, cohesiveness, gumminess, and brittleness of the stipe tissue were 87%, 82%, 193 g, and 16 kg, respectively. These physical property values of ‘Santari’ were lower than those of the control cultivar, except for the cohesiveness.

참고 자료

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