Shiitake Mushroom Plant Named 'HOKSY 10gokin'

Abstract

The present variety of mushroom plant named HOKSY 10gokin was cultivated by the gathering and repeated breeding of Shiitake mushrooms having dominant traits, which has good qualitative character and appearance, a white stem of high quality, and enhanced cultivation. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Claims

1. A new, distinct variety of Shiitake 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 HOKSY 10gokin, HOKSY 3gokin and JMS 5K-16 strains.

[0006] FIGS. 2A and 2B respectively show front and back images of a dual-culture of HOKSY 10gokin colony.

[0007] FIGS. 3A and 3B respectively show front and back images of a dual-culture of HOKSY 10gokin and JMS 5K-16 strains.

[0008] FIGS. 4A and 4B respectively show front and back images of a dual-culture of HOKSY 10gokin and HOKSY 3gokin strains.

[0009] FIG. 5 shows an image of the surface of fungal flora of HOKSY 10gokin.

[0010] FIG. 6 shows an image of the surface of fungal flora of JMS 5K-16.

[0011] FIG. 7 shows an image of the surface of fungal flora of HOKSY 3gokin.

[0012] FIG. 8 shows an image of a fruit body of HOKSY 10gokin.

[0013] FIG. 9 shows an image of a fruit body of JMS 5K-16.

[0014] FIG. 10 shows an image of a fruit body of HOKSY 3gokin.

[0015] FIG. 11A, 11B, and 11C respectively show top, underside, and cross-sectional images of a fruit body of HOKSY 10gokin.

[0016] FIG. 12A, 12B, and 12C respectively show top, underside, and cross-sectional images of a fruit body of JMS 5K-16.

[0017] FIG. 13A, 13B, and 13C respectively show top, underside, and cross-sectional images of a fruit body of HOKSY 3gokin.

DETAILED DESCRIPTION OF THE INVENTION

[0018] The history of the HOKSY 10gokin mushroom in terms of improvement period and the like are set forth in the following chronological list of each stage of variety improvement: [0019] March 2009: Cultivation of MH009092 strain. [0020] March 2014: Cultivation of MH009106 strain. [0021] June 2017: MH009092 and MH009106 strains were crossed and an excellent strain MH009107 was selected. [0022] January 2018: Growing test was repeatedly conducted on MH009107 and since distinguishability, stability and uniformity were confirmed, the strain was named HOKSY 10gokin and cultivation was completed. Applied for registration of a new variety to the Ministry of Agriculture, Forestry and Fisheries of Japan. The above crossing is summarized in the phylogenetic tree illustrated in FIG. 1. The HOKSY 10gokin mushroom has the following characteristics: a white stem of high quality, and enhanced cultivation. [0023] (1) Comparison with existing variety by dual culture: Dual culture was performed for the HOKSY 10gokin mushroom and a similar variety so as to examine whether or not a zone line is formed. [0024] Study method: As an examination method, a potato dextrose agar medium was used, and the HOKSY 10gokin 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. [0025] Strain used: [0026] HOKSY 10gokin.Present variety. [0027] JMS 5K-16 strain.Variety similar to the present variety. [0028] HOKSY 3gokin.Variety similar to the present variety. [0029] Results: No zone line was formed in the dual culture of HOKSY 10gokin strains (Table 1), while a zone line was formed between the HOKSY 10gokin, and JMS 5K-16 and HOKSY 3gokin strains (Table 1). This clearly shows that the present mushroom is a new variety.

TABLE-US-00001 TABLE 1 Results of dual culture Similar variety Similar variety Present variety JMS 5K- HOKSY HOKSY 16 strain 3gokin strain 10gokin strain HOKSY10 gokin + + + is present and is absent. [0030] (2) Growth characteristics of HOKSY 10gokin: [0031] (2)-1 Temperature adaptation of hyphae: [0032] Study method: After inoculating an agar piece of the HOKSY 10gokin 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 seven days of the culture. [0033] Results: There was no significant difference in hyphae elongation rate between the HOKSY 10gokin mushroom and that of the similar varieties at each temperature zone (Table 2). [0034] (2)-2 Comparison in the formation of hyphae tunic, aerial hyphae, hyphae density and tinting of the surface of fungal flora: [0035] Study method: After inoculating an agar piece of the HOKSY 10gokin 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, culture was performed at 25 C. for 14 days. For these two strains, comparative observation was performed with regard to hyphae tunic, aerial hyphae and tinting of the surface of fungal flora. [0036] Results: The formation of hyphae tunic was confirmed in the HOKSY 10gokin mushroom, while it was not confirmed in the similar variety JMS 5K-16 (Table 2). With regard to aerial hyphae, there was no difference between the present variety and the similar varieties (Table 2). Regarding hyphae density, while for the HOKSY 10gokin mushroom it is medium, it was dense in similar variety HOKSY 3gokin (Table 2). Tinting of the surface of fungal flora was observed in the HOKSY 10gokin mushroom, while it was not confirmed in the similar variety JMS 5K-16 (Table 2). [0037] (3) Morphological characteristics of the HOKSY 10gokin mushroom in a cultivation example: [0038] Cultivation method: [0039] Mushroom bed bag.A mushroom bed bag made of polyethylene (117 mm230 mm, 35)) was used. [0040] Culture medium.Sawdust, rice bran and wheat bran were mixed at the dry weight ratio of 8:1:1, and the water content was adjusted to 63%. The amount of a medium filled was 1.5 kg per bag, and high-pressure sterilization was performed. [0041] Starter culture.About 20 mL of sawdust starter cultures per bottle was inoculated. [0042] Culture.Culture was performed at 20 C. for 85 days at 60-70% moisture. [0043] Growth.After completing the culture, the mushroom bed was taken out of the bag and washed with water, and then mushrooms were grown at 13-14 C., at 90% moisture or higher at a CO.sub.2 concentration of 1,000 ppm or lower. An immersion method was used as the generation method on the second time and thereafter. [0044] Cultivation results: Table 2 shows the characteristics of the HOKSY 10gokin and specific difference in characteristics as compared with the similar variety when culture was performed under the abovementioned conditions. Also, the whole, top, underside, and cross-sectional images of the respective fruit bodies have also been attached. (Refer to FIGS. 8 to 13).

TABLE-US-00002 TABLE 2 Fungus characteristics Table of Lentinula edodes (Berk.) Pegler of Recording and Registration Present variety Similar variety Similar variety HOKSY l0gokin JMS 5K-16 HOKSY 3gokin Genetic property Formation of zone line + + + Physiological property Formation of hyphae tunic + + Aerial hyphae development medium medium medium Density of hyphae medium medium dense Tinting of surface of fungal flora + + Temperature adaptability Tolerance for High or Low Temperature Optimal temperature for hyphal growth ( C.) 25 25 25 Hyphal growth rate at each temperature (mm/day) 5 C. 0.36 0.47 0.45 10 C. 1.47 1.42 1.40 15 C. 2.36 2.59 2.63 20 C. 4.31 4.42 4.48 25 C. 5.13 5.19 5.34 30 C. 2.96 3.45 3.10 Morphological property Cap Shape of top view round round round Shape of vertical cross section flat flat flat Fleshy type type 1 type 1 type 1 Diameter (mm) 46.31 38.83 40.01 Main color of apex brown brown brown [RHS:200C] [RHS:200C] [RHS:200C] Thickness (mm) 11.80 11.70 12.56 Hardness medium medium medium Distribution of scales periphery periphery periphery Size of scales medium medium medium Coloring of scales + + + [RHS:158B] [RHS:159B] [RHS: 158B] Gill Shape type 1 type 2 type 2 Arrangement ripple or crinkle straight ripple or crinkle Width (mm) 2.45 1.04 2.08 Density medium medium medium Color cream cream cream [RHS:158B] [RHS:159B] [RHS:158B] Stipe Shape type 1 type 1 type 1 Length (mm) 30.05 41.86 34.17 Ratio of cap diameter/stipe length 1.55 0.95 1.19 Thickness (mm) 10.12 13.60 10.18 Ratio of cap diameter/stipe thickness 4.63 2.92 3.99 Tinting of surface + + + [RHS:159B] [RHS:159B] [RHS:159B] Presence of fluff + + + Tinting of fluff + + + [RHS:159B] [RHS:159B] [RHS:159B] Hardness hard hard hard Cultural property Period from inoculation to fruit induction (day) 70 70 70 Period from fruit induction to harvest (day) 10.0 10.0 10.0 Type of fruiting concentrated concentrated concentrated Soaking yield fitness fitness fitness Temperature of soaking yield ( C.) 14 14 14 Method of secondary fruiting use jointly use jointly use jointly Fruiting temperature ( C.) 14 14 14 Adaptability of culture medium broad leaved broad leaved broad leaved Ratio of dry weight fruit body (%) 10.4 10.3 10.4 Average of 1 dry weight fruit body (g/piece) 1.9 2.0 1.9 Yield Yield of sawdust medium 100 kg (kg) 2.72 3.08 3.09 Ratio of every month yield (%) 1st month 60.9 55.5 57.1 2nd month 14.4 10.5 13.8 3rd month 15.1 23.8 14.6 4th month 9.6 12.5 12.2 * The employed color chart is R.H.S Colour Chart, 2007, Fifth edition, prescribed by Royal Horticultural Society, England.