Characteristics of a new oyster mushroom variety 『Gonji-2ho』 for bag cultivation

봉지재배용 신품종 느타리 『곤지2호』 육성 및 특성

  • Choi, Jong-In (Mushroom Research Institute, Gyonggi Province ARES) ;
  • Ha, Tai-Moon (Mushroom Research Institute, Gyonggi Province ARES) ;
  • Jeon, Dae-Hoon (Mushroom Research Institute, Gyonggi Province ARES) ;
  • Ju, Young-Cheul (Mushroom Research Institute, Gyonggi Province ARES) ;
  • Cheong, Jong-Chun (Mushroom Research Division, National Institute of Horticultural & Herbal Science, RDA)
  • 최종인 (경기도농업기술원버섯연구소) ;
  • 하태문 (경기도농업기술원버섯연구소) ;
  • 전대훈 (경기도농업기술원버섯연구소) ;
  • 주영철 (경기도농업기술원버섯연구소) ;
  • 정종천 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과)
  • Received : 2011.10.18
  • Accepted : 2011.11.06
  • Published : 2011.12.31


'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.


Pleurotus ostreatus(Gonji-2ho);Bag culture;Characteristics;New variety;Mating


Supported by : 농촌진흥청