Characterization of a new white variety "Baengno" developed by crossing with selected lines adaptable to elevated-temperature in Flammulina velutipes

고온적응성 선발계통을 이용한 팽이버섯 신품종 '백로'의 특성

  • Kong, Won-Sik (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Seo, Kyoung-In (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Park, Soon-Young (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Jang, Kab-Yeul (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Yoo, Young-Bok (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Jhune, Chang-Sung (Mushroom Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Kim, Kwang-Ho (Department of Agronomy, Kon Kuk Univ.)
  • 공원식 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 서경인 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 박순영 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 장갑열 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 유영복 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 전창성 (농촌진흥청 국립원예특작과학원 버섯과) ;
  • 김광호 (건국대학교 농학과)
  • Published : 2008.12.31

Abstract

A first, we made white strain 'S line' adaptable to elevated temperature after collected brown strains were characterized with culture characterization on temperature and their monokaryons isolated at the high temperature were crossed with white strain. These S line monokaryons were crossed again with other monokaryons derived from a commercial white. As a result of successive crossing, finally a new variety 'Baengno' was developed. The optimum temperature of mycelial growth was $25^{\circ}C$ but it needed to adjust to $18{\sim}20^{\circ}C$ when incubated at the bottle cultivation. It brought incubation period shortening as 21 days saved 2~3 days when compared with other white varieties. The optimum temperatures of fruiting body initiation and development were almost same to others like as $14^{\circ}C$ and $7^{\circ}C$, respectively. Fruiting body of 'Baengno' was pure white even developed from crossing with brown strains. 'Baengno' was a good variety with high quality and high productivity characterized as quite even budding habit, long stipes and hemi-spherical pilei. This variety needed more air ventilation and had to be adjusted its cultivation environment for the good cultivation.

Keywords

Characteristics;White variety;Crossing;Flammulina velulipes;Baengno