Bunashimeji mushroom plant named 'marmo22go'

Abstract

The present variety of mushroom named Marmo22go was cultivated by the gathering and repeated breeding of Bunashimeji mushrooms having dominant traits, which has good qualitative character and appearance, a thick white stem, a large mushroom size, and a resistance to high temperatures. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Claims

1. A new, distinct variety of Bunashimeji mushroom plant 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 Marmo22go.

[0006] FIGS. 2A and 2B respectively show front and back images of a dual-culture of Marmo22go colony.

[0007] FIGS. 3A and 3B respectively show front and back images of a dual-culture of Marmo22go and Marmo23go.

[0008] FIGS. 4A and 4B respectively show front and back images of a dual-culture of Marmo22go and Hokuto 18gokin.

[0009] FIGS. 5A and 5B respectively show front and back images of fungal flora of Marmo22go.

[0010] FIGS. 6A and 6B respectively show front and back images of fungal flora of Marmo23go.

[0011] FIGS. 7A and 7B respectively show front and back images of fungal flora of Hokuto 18gokin.

[0012] FIG. 8 shows an image of a fruit body of Marmo22go.

[0013] FIG. 9 shows an image of a fruit body of Marmo23go.

[0014] FIG. 10 shows an image of a fruit body of Hokuto 18gokin.

[0015] FIG. 11 shows an image of size of mottle of Marmo22go.

[0016] FIG. 12 shows an image of size of mottle of Marmo23go.

[0017] FIG. 13 shows an image of size of mottle of Hokuto 18gokin.

[0018] FIG. 14 shows an image of shape, length and size of stipe of Marmo22go.

[0019] FIG. 15 shows an image of shape, length and size of stipe of Marmo23go.

[0020] FIG. 16 shows an image of shape, length and size of stipe of Hokuto 18gokin.

[0021] FIGS. 17A and 17B respectively show front and back images of a dual-culture of Marmo22go and MH025615.

[0022] FIGS. 18A and 18B respectively show front and back images of a dual-culture of Marmo22go and MH025616.

DETAILED DESCRIPTION OF THE INVENTION

[0023] The history of the Marmo22go mushroom in terms of improvement period and the like are set forth in the following chronological list of each stage of variety improvement:

[0024] May 2005: Cultivation of MH025616 strain.

[0025] December 2014: Cultivation of MH025615 strain.

[0026] January 2017: MH025616 and MH025615 strains were crossed, and of the obtained strains, a strain of high quality, of the targeted white stem was selected and designated MH025617. Growing test was repeatedly conducted on MH025617 and since distinguishability, stability and uniformity were confirmed, the strain was named Marmo22go and cultivation was completed. Dual culture performed for Marmo22go and MH1025615 and dual culture performed for Marmo22go and MH025616 showed formation of a zone line (FIGS. 17A, 17B, 18A, and 18B).

[0027] March 2018: Applied for registration of a new variety to the Ministry of Agriculture, Forestry and Fisheries of Japan.

[0028] The above crossing is summarized in the phylogenetic tree illustrated in FIG. 1.

[0029] The Marmo22go mushroom has the following characteristics: a thick white stem, a large mushroom size, and a resistance to high temperatures.

(1) Comparison with existing variety by dual culture

[0030] Dual culture was performed for the Marmo22go mushroom and similar varieties so as to examine whether or not a zone line is formed. [0031] Study method: As an examination method, a potato dextrose agar medium was used, and the Marmo22go mushroom and similar varieties 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. [0032] Strain used: [0033] Marmo22go.Present variety. [0034] Marmo23go.Variety similar to the present variety. [0035] Hokuto 18gokin.Variety similar to the present variety. [0036] Results: Zone lines were formed between Marmo22go 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 TABLE 1 Results of dual culture Similar varieties Marmo23go strain Hokuto 18gokin Marmo22go + + + is present and is absent. *Zone line formation was not observed in the dual culture between Marmo22go strains.
(2) Culture characteristics of Marmo22go [0037] Study method: After inoculating an agar piece of the Marmo22go having a diameter of 5 mm in potato dextrose agar, preculture was performed at 25 C. for 4 days and hyphae were regenerated (about 10 mm in diameter), and then culture was performed for 7 days at intervals of 5 C. between 5 C. and 30 C. When the average daily hyphae growth rate was calculated based on a hyphae growth rate for seven days of the culture, it was found that the average hyphae growth rate of Marmo22go was the fastest at 25 C. (See Table 2). Further, it was found that the hyphae growth rate of Marmo22go was faster than that of Marmo23go and Hokuto 18gokin at 30 C. (See Table 2). Marmo22go was asexually reproduced by inoculating on a potato dextrose agar.
(3) Morphological characteristics of the Marmo22go mushroom in a cultivation example [0038] Cultivation method: [0039] Container.An 850 polypropylene bottle (Capacity: 850 ml, diameter 58 mm) was used. [0040] 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 54020 g per bottle, and was sterilized at high pressure. [0041] Starter culture.About 20 mL of sawdust starter cultures per bottle was inoculated. [0042] Culture.Culture was performed at 22 C. for 50 to 90 days at 70% moisture. [0043] Growth.After completing the culture, the inoculum is removed, and shifted to a growing room. Development was conducted under a temperature of 151 C., at humidity of 95% or more, without exposure to light particularly in the first 14 days, then after the 14th day, 500-1,000 Lx is taken and development is conducted at about 2,000 ppm CO.sub.2 density. The mushroom is harvested when the cap in the center of the stump has sufficiently opened. [0044] Cultivation results: Table 2 shows the characteristics of the Marmo22go and specific difference in characteristics as compared with the similar varieties when culture was performed under the abovementioned conditions. Also, the whole images of the respective fruit bodies, the images of the respective mottles, and the images of the respective stipes have also been attached. (Refer to FIGS. 8 to 16).

TABLE-US-00002 TABLE 2 Fungus characteristics Table of Hypsizygus marmoreus (Peck) Bigelow of Recording and Registration Present variety Similar variety Marmo22go Marmo23go Hokuto 18gokin Physiological property Dual culture Zone line formation observed observed observed Dislike-touch reaction Density of hyphae dense dense medium Mycelial growth dense dense medium Color of surface white white white of colony Color of back of colony pale yellow pale yellow pale yellow Accommodativeness for temperature Optimal temperature 24 C. 24 C. 24 C. for hyphal growth( C.) Hyphal growth rate 5 C./mm 0.72 mm 0.58 mm 0.78 mm 10 C./mm 1.37 mm 1.38 mm 1.42 mm 15 C./mm 2.28 mm 1.99 mm 2.33 mm 20 C./mm 3.49 mm 3.00 mm 3.44 mm 25 C./mm 3.96 mm 3.20 mm 3.65 mm 30 C./mm 3.02 mm 2.34 mm 1.61 mm Morphological property Cap Cross sectional shape rounding rounding rounding mound mound mound Mottle of the surface medium medium medium Size of mottle small small medium Distribution of mottle whole whole whole Clarity of mottle very clear very clear very clear Size (diameter) 19.8 mm 19.7 mm 18.8 mm Color of central area grey-brown grey-brown grey-brown 199C 199A 199B Color of peripheral area grey-brown grey-brown grey-brown 199D 199B 199C Thickness (mm) 8.9 mm 8.7 mm 8.2 mm Fleshy medium medium medium Gill Color yellow-white yellow-white yellow-white 158C 158C 158C Alignment crinkle crinkle crinkle Width medium medium medium Density medium medium medium Stipe Shape medium thick long and thin medium thick Length 49.3 mm 55.7 mm 46.2 mm Size (diameter) 12.6 mm 10.2 mm 9.5 mm Color white white white 155B 155B 155B Hair absent absent absent Fleshy medium medium medium Ratio of maximum 1.61 mm 1.68 mm 1.55 mm diameter of stem to diameter just below cap Cultural property Development of fruit body Development strain strain strain Optimal culture period 70 days 90 days 90 days Length of time from 21.4 days 21.1 days 21.8 days fruit body-formation promotion to fruit body harvesting at optimal temperature Optimal temperature for 15 C. 15 C. 15 C. primordial development Optimal temperature for 15 C 15 C. 15 C. fruit body growth Yield Yield of fruit body 133.8 g 123.1 g 117.6 g The number of 32.8 37.6 40.8 productive stem * The employed color chart is R.H.S Colour Chart, 2007, Fifth edition, prescribed by Royal Horticultural Society, England.