BUNASHIMEJI MUSHROOM NAMED 'HKHM25'

Abstract

The present variety of Bunashimeji mushroom named ‘HKHM25’ was cultivated by the gathering and repeated breeding of Bunashimeji mushrooms having thick and elastic stems, dark cap color, strong cap roll, and a large mushroom size, has a high quality and enhanced cultivation stability. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Claims

1. A new, distinct variety of Bunashimeji Mushroom as substantially illustrated and described in the specification.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0005] FIG. 1 shows a phylogenetic tree illustrating the antecedents of ‘HKHM25’.

[0006] FIG. 2A and 2B respectively show front and back images of a dual-culture of ‘HKHM25’.

[0007] FIG. 3A and 3B respectively show front and back images of a dual-culture of ‘HKM25’ and ‘Hokuto 18gokin’.

[0008] FIG. 4A and 4B respectively show front and back images of a dual-culture of ‘HKHM25’ and ‘marmo22go’.

[0009] FIG. 5A and 5B respectively show front and back images of a fungal flora of ‘HKHM25’ grown in a petri dish.

[0010] FIG. 6A and 6B respectively show front and back image of a fungal flora of ‘Holcuto 18gokin’ grown in a petri dish.

[0011] FIG. 7A and 7B respectively show front and back images of fungal flora of ‘marmo22go’ grown in a petri dish.

[0012] FIG. 8 shows an image of cultivation area of ‘HKHM25’.

[0013] FIG. 9 shows an image of cultivation area of ‘Hokuto 18gokin’.

[0014] FIG. 10 shows an image of cultivation area of ‘marmo22go’.

[0015] FIG. 11 shows an image of a fruit body of ‘HKHM25’.

[0016] FIG. 12 shows an image of a fruit body of ‘Hokuto 18gokin’.

[0017] FIG. 13: shows an image of a fruit body of ‘marmo22go’.

[0018] FIG. 14 shows an image of density and surface color of fungal flora in cultured hyphae of ‘HKHM25’.

[0019] FIG. 15 shows an image of density and surface color of fungal flora in cultured hyphae of ‘Hokuto 18gokin’.

[0020] FIG. 16 shows an image of density and surface color of fungal flora in cultured hyphae of ‘marmo22go’.

[0021] FIG. 17 shows an image of development of aerial hypha of ‘HKHM25’.

[0022] FIG. 18 shows an image of development of aerial hypha of ‘Hokcuto 18gokin’.

[0023] FIG. 19 shows an image of development of aerial hypha of ‘marmo22go’.

[0024] FIG. 20 shows an image of size and distribution of mottle of ‘HKHM25’.

[0025] FIG. 21 shows an image of size and distribution of mottle of ‘Hokuto 18gokin’.

[0026] FIG. 22 shows an image of size and distribution of mottle of ‘marmo22go’.

[0027] FIG. 23 shows an image of shape and thickness of stipe of ‘HKHM25’.

[0028] FIG. 24 shows an image of shape and thickness of stipe of ‘Hokuto 18gokin’.

[0029] FIG. 25 shows an image of shape and thickness of stipe of ‘marmo22go’.

DETAILED DESCRIPTION OF THE INVENTION

[0030] The history of the ‘HKHM25’ mushroom in terms of improvement period and the like are set forth in the following chronological list of each stage of variety improvement: [0031] December 2014: Cultivation of ‘MH025615’ strain. [0032] January 2017: Cultivation of ‘MH025617’(‘marmo22go’) strain. [0033] December 2019: ‘MH025615’ and ‘MH025617’ (‘marmo22go’) strains were crossed and a strain with thick stem, strong cap roll, and good quality among the obtained strains was selected as ‘MH025633’. We then repeated the cultivation test to distinguish the strains. [0034] March 2021: After repeated cultivation tests, since distinguishability, stability, and uniformity were confirmed, the strain was named ‘HKHM25’ and its cultivation was completed. Applied for registration of a new variety to the Ministry of Agriculture, Forestry and Fisheries of Japan.

[0035] The above crossing is summarized in the phylogenetic tree illustrated in FIG. 1.

[0036] The ‘HKHM25’ mushroom has the following characteristics: thick and elastic stems, dark cap color, strong cap roll, and overall large size. [0037] (1) Comparison with existing variety by dual culture: Dual culture was performed for the ‘HKHM25’ mushroom and a similar variety to examine whether or not a zone line is formed. [0038] Study method.—As an examination method, a potato dextrose agar medium was used, and the ‘HKHM25’ mushroom and the similar variety were inoculated thereon face to face at an interval of 3 cm, and then culture was performed at 25° C. for 28 days to examine whether or not a zone line was formed. [0039] Strain used.—‘HKHM25’:Present variety. ‘Hokuto 18gokin’: Variety similar to the present variety. ‘marmo22go’: Parent variety of the present variety. [0040] Results.—Zone lines were formed between ‘HKHM25’ and all other co-cultured varieties (Table 1, FIGS. 2 to 4). This clearly shows that the present mushroom is a new variety.

TABLE-US-00001 Similar varieties Hokuto 18gokin marmo22go HKHM25 + + + is present and − is absent. *Zone line formation was not observed in the dual culture between ‘HKHM25’ strains. [0041] (2) Growth characteristics of ‘HKHM25’: [0042] Study method.—After inoculating an agar piece of the ‘HKHM25’ having a diameter of 5 mm and an agar piece of the similar variety having a diameter of 5 mm on a potato dextrose agar medium, preculture was performed at 25° C. for 4 days so as to make the regeneration of hyphae equal (about 10 mm in diameter), and then culture was performed for 7 days at intervals of 5° C. between 5° C. and 30° C. An average daily hyphae growth rate was calculated based on a hyphae growth rate for 7 days of the culture. [0043] Results.—‘HKHM25’ had the fastest average daily hyphae growth rate at 20° C. In addition, HKHM25 had slower mycelial growth rate than ‘Hokuto 18gokin’ and ‘marmo22go’ at each temperature zone (Table 2). [0044] (3) Morphological characteristics of the ‘HKHM25’ mushroom in a cultivation example: [0045] Cultivation method.—Container: An 850 polypropylene bottle (Capacity: 850 ml, diameter 58 mm) was used. Culture medium: Conifer sawdust, corn cob, rice bran and wheat bran were mixed at the dry weight ratio of 7:3:8:2, and the water content was adjusted to 65%. The culture medium was filled up to the brim of the bottle at the rate of 540±20 g per bottle, and was sterilized at high pressure. Starter culture: About 20 ml of sawdust starter cultures per bottle was inoculated. Culture: Culture was performed at 22° C. for 50 to 90 days at 70% moisture. Growth: After completing the culture, the inoculum is removed, and shifted to a growing room. Development was conducted under a temperature of 15±1° C. at humidity of 95% or about 2,000 ppm CO.sub.2 density. Also, light was not particularly irradiated until the first 14th day, then irradiated with about 500 to 1,000 Lx. The mushroom is harvested when the cap in the center of the stump has sufficiently opened. [0046] Cultivation results.—Table 2 shows the characteristics of the ‘HKHM25’ and specific difference in characteristics as compared with the similar variety when culture was performed under the abovementioned conditions.

TABLE-US-00002 TABLE 2 Fungus characteristics Table of Hypsizygus marmoreus (Peck) H.E.Bigelow of Recording and Registration indicates data missing or illegible when filed