The effect of post-incubation period and temperature treatment on the uniform primordia formation of Pleurotus ostreatus

느타리버섯 후배양 기간과 온도처리가 발이 균일도에 미치는 영향

  • 정윤경 (경기도농업기술원버섯연구소) ;
  • 백일선 (경기도농업기술원버섯연구소) ;
  • 김정한 (경기도농업기술원버섯연구소) ;
  • 지정현 (경기도농업기술원버섯연구소) ;
  • 임재욱 (경기도농업기술원)
  • Received : 2015.09.07
  • Accepted : 2015.10.05
  • Published : 2015.09.30


The study was conducted to investigate the effects of post-incubation period and temperature treatment conditions during incubation on the uniform primordia formation and cultural characteristics of oyster mushroom (Pleurotus ostreatus). Three kinds post-incubation period; 25, 30, 35 days and control were applied for 30 days while two kinds incubation room temperature $23^{\circ}C$ and $26^{\circ}C$ and control were used $20^{\circ}C$. The substrate temperature during pre-incubation was of 'Suhan No. 1' and 'Gonji No. 7'. Oyster mushroom varieties tended to increase between $24^{\circ}C$ to $26^{\circ}C$ at 11 to 15 days after inoculation and then they were maintained in treatment temperature during post -incubation period. The $CO_2$ occurrence was at the highest at 6,500 ppm for 'Suhan No. 1' and 5,800 ppm for 'Gonji No. 7' at the time of the highest temperature increase. The ratio of un-uniformal primordia formation and the ratio of non-commercial fruit body were reduced by 40%, 10.5%, respectively compared to control for 'Suhan No. 1' when in the post-incubation temperature was $26^{\circ}C$, and incubated for 10 days and 15 days treatment. Also, 'Gonji No. 7' was reduced by 19%, 9.5%, respectively when in the post-incubation temperature was $26^{\circ}C$, and incubated for 10 days treatment. Therefore, the higher post-incubation temperature of room and longer post-incubation period resulted in the higher percentage of primordia formation of two cultivars.


Supported by : 농촌진흥청


  1. Chang WB, Kim MJ, Park JS, Choi JS, Song IG, Jeong MJ, Cha JS. 2012. Effects on yield of Pleurotus ostreatus (Suhanneutari 1ho) according to afterripening condition with bottle cultivation. The Korean Soc. Mushroom Sci. 10(2): 63-67.
  2. Ha TM, Ji JH, Kim HD. 2001. Study on the proper primordial period according to incubation temperatures for oyster mushroom. GARES. Annual Agricultural Research Report. pp 502-523.
  3. Hong JS, Kang KH. 1981. Studies on basidiomycetes(I). On the mycelium growth of Agaricus biorquis and Pleurotus ostreatus. The Korean Journal of Mycology. 11(3):121-128.
  4. Jeoung YK, Lee YH, Baek IS, Chi JH, Kang YJ. 2014. The effects of shading treatment on the uniform primordium formation and development of Pleurotus ostreatus during incubation. The Korean Journal of Mycology. 42(3):247-252.
  5. Lee TS. 1990. The full list of recorded mushrooms in Korea. The Korean Journal of Mycology. 8(4):233-259.
  6. Lee YH, Jeoung YK, Baek IS, Lee HB. 2013. The effects of uniformal primordia according to the light condition. The Korean Soc. Mushroom Sci. 17(2):136.
  7. MAFRA. 2013. Present situation and issues of mushroom industry.
  8. Rural Development Admunistration(RDA). 2003. Agricultural experiment investigation standard. Suwon. pp. 151-161.
  9. Cha DY, Yu CH, Kim GP. 1989. The new cultivation of mushroom. RDA. Suwon. pp 335-353.
  10. Chang HC, Park YH, Kim YS. 1981. Basic informations on the characteristics of strains of oyster mushroom. The Korean Journal of Mycology. 9(3): 129-132.
  11. Seoul Agro-Fisheries & Food Corporation. 2014. Wholesale price overview(Internet); Available from
  12. Rural Development Administration(RDA). 2012. Manual for agricultural investigation. Suwon.
  13. SAS. 2010. SAS/STAT User's Guide, version 9, vol. 2, 4thed. SAS Institute, Cary, NC.
  14. Stainer RY, Adlberg EA, Ingraham JL. 1976. The Microbial World, Prentice-Hall, Inc., Englewood Cliffs, New Jersey. pp 327-629.
  15. Zadrazil F. 1974. The ecology on industrial production of Pleurotus ostreatus, Pleurotus florida, Pleurotus cornucopiae and Pleurotus eryngii. Mushroom Sci. 9(1):621-652.