Earticle

초록

영어

‘Mantari’ is a new variety of oyster mushroom for bottle culture. It was bred by crossingmonokaryons isolated from ‘DM11732’ and ‘Chunchu-2ho’. The optimum temperature for the mycelial growth was 26~29°C on PDA medium, and that for the primordia formation and the growth of fruiting body of ‘Mantari’ on sawdust mediawas 18°C and 16° C. It took 32 days to finish spawn running, 4 days to finish primordia formation, and 3 days to finish fruiting body growth in the bottle culture. The fruitcharacteristics: the pileus was round and gray-black in color, and the stipe was long, thin, and light gray in color. The yield per bottle was 179 g/900 ml and was 5% higher than that of the control variety (Chunchu-2ho). The physical properties of the fruit body were as follows: springiness, cohesive, gumminess, and brittleness of the stipe tissue were 96%, 76%, 160 g, and 15 kg, respectively.

목차

ABSTRACT
 서론
 재료 및 방법
 결과 및 고찰
  고유특성
  재배 및 형태적 특성
  생산력 검정
  물리성
  저장성
  DNA다형성 분석
 적요
 감사의 말씀
 참고문헌

키워드

저자

• 최종인 [ Jong-In Choi | 경기도농업기술원 버섯연구소 ] Corresponding author
• 이윤혜 [ Yun-Hae Lee | 경기도농업기술원 버섯연구소 ]
• 전대훈 [ Dae-Hoon Jeon | 경기도농업기술원 버섯연구소 ]
• 권희민 [ Hee-Min Gwon | 경기도농업기술원 버섯연구소 ]
• 지정현 [ Jeong-Hyun Chi | 경기도농업기술원 버섯연구소 ]
• 신평균 [ Pyung-Gyun Shin | 농촌진흥청 국립원예특작과학원 인삼특작부 버섯과 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국버섯학회지 [Journal of MUSHROOMS]

• 간기

  계간

• pISSN

  1738-0294

• eISSN

  2288-8853

• 수록기간

  2003~2025

• 등재여부

  KCI 등재

• 십진분류

  KDC 525 DDC 635