Shiitake mushroom plant named ‘HOKSY 8’

Abstract

The present variety of mushroom plant named HOKSY 8 was cultivated by the gathering and repeated breeding of Shiitake mashrooms having dominant traits, which has good qualitative character and appearance, low malformation rates, hardly breakable lamella, 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

(1) FIG. 1 shows a phylogenetic tree illustrating the antecedents of HOKSY 8 and JMS 5K-16 strains.

(2) FIGS. 2A and 2B respectively show front and back images of a dual-culture of HOKSY 8 colony.

(3) FIGS. 3A and 3B respectively show front and back images of a dual-culture of HOKSY 8 and JMS 5K-16 strains.

(4) FIG. 4 shows an image of the surface of fungal flora of HOKSY 8.

(5) FIG. 5 shows an image of the surface of fungal flora of JMS 5K-16.

(6) FIG. 6 shows an image of a fruit body of HOKSY 8.

(7) FIG. 7 shows an image of a fruit body of JMS 5K-16.

(8) FIGS. 8A, 8B, and 8C respectively show top, underside, and cross-sectional images of a fruit body of HOKSY 8.

(9) FIGS. 9A, 9B, and 9C respectively show top, underside, and cross-sectional images of a fruit body of JMS 5K-16.

DETAILED DESCRIPTION OF THE INVENTION

(10) The history of the HOKSY 8 mushroom in terms of improvement period and the like are set forth in the following chronological list of each stage of variety improvement:

(11) July 1986: Cultivation of MH009094 strain.

(12) January 1988: Cultivation of MH009095 strain.

(13) 1992: MH009094 strain and MH009095 strain were crossed and MH009096 strain was obtained.

(14) September 2005: Cultivation of MH009074 (JMS 5K-16) strain.

(15) April 2008: MH009074 strain and MH009096 strain were crossed and MH009097 strain was obtained.

(16) January 2009: Cultivation of MH009087 strain.

(17) February 2010: MH009087 strain and MH009097 strain were crossed and MH009098 strain was obtained.

(18) September 2011: MH009092 (HOKSY 3) strain and MH009098 strain were crossed and MH009105 strain was obtained.

(19) February 2012: Cultivation of MH009104 strain.

(20) March 2014: MH009104 and MH009105 were crossed and an excellent strain MH009106 was picked.

(21) January 2016: Growing test was repeatedly conducted on MH009106 and the distinguishability, stability and uniformity were confirmed, upon which the strain was named HOKSY 8 and cultivation was completed. Applied for registration of new variety to Ministry of Agriculture, Forestry and Fisheries of Japan.

(22) The above crossing is summarized in the phylogenetic tree illustrated in FIG. 1.

(23) The HOKSY 8 mushroom has the following characteristics: low malformation rates, hardly breakable lamella, and enhanced cultivation.

(24) (1) Comparison with Existing Variety by Dual Culture

(25) Dual culture was performed for the HOKSY 8 mushroom and a similar variety so as to examine whether or not a zone line is formed.

(26) Study Method:

(27) As an examination method, a potato dextrose agar medium was used, and the HOKSY 8 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.

(28) Strain Used:

(29) HOKSY 8: Present variety

(30) JMS 5K-16 strain: Variety similar to the present variety

(31) Results:

(32) No zone line was formed in the dual culture of HOKSY 8 strains (Table 1, FIG. 2), while a zone line was formed between the HOKSY 8 and JMS 5K-16 strains (Table 1, FIG. 3). This clearly shows that the present mushroom is a new variety.

(33) TABLE-US-00001 TABLE 1 Results of dual culture Similar variety Present variety JMS 5K-16 strain HOKSY 8 strain HOKSY 8 + + is present and is absent.
(2) Growth Characteristics of HOKSY 8
(2)-1 Temperature Adaptation of Hyphae
Study Method:

(34) After inoculating an agar piece of the HOKSY 8 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.

(35) Results:

(36) The hyphae elongation rate of the HOKSY 8 mushroom was lower than that of the similar variety at 5 C. (Table 2). The average hyphae growth rate of the HOKSY 8 mushroom was also lower than that of the similar variety at 30 C. (Table 2).

(37) (2)-2 Comparison in the Formation of Hyphae Tunic, Aerial Hyphae and Tinting of the Surface of Fungal Flora

(38) Study Method:

(39) After inoculating an agar piece of the HOKSY 8 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.

(40) Results:

(41) The formation of hyphae tunic was confirmed in the HOKSY 8 mushroom, while it was not confirmed in the similar variety (Table 2). With regard to aerial hyphae, the HOKSY 8 mushroom had more than the similar variety (Table 2). The tinting of the surface of fungal flora was observed in the HOKSY 8 mushroom, while it was not confirmed in the similar variety (Table 2, FIGS. 4 and 5).

(42) (3) Morphological Characteristics of the HOKSY 8 Mushroom in a Cultivation Example

(43) Cultivation Method:

(44) Mushroom bed bag: A mushroom bed bag made of polyethylene (117 mm230 mm, 35) was used.

(45) 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.

(46) Starter culture: About 20 mL of sawdust starter cultures per bottle was inoculated.

(47) Culture: Culture was performed at 20 C. for 85 days at 60-70% moisture.

(48) 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 CO2 concentration of 1,000 ppm or lower. An immersion method was used as the generation method on the second time and thereafter.

(49) Cultivation Results:

(50) Table 2 shows the characteristics of the HOKSY 8 and specific difference in characteristics as compared with the similar variety when culture was performed under the abovementioned conditions.

(51) Also, the whole, top, underside, and cross-sectional images of the respective fruit bodies have also been attached. (Refer to FIGS. 6 to 9).

(52) TABLE-US-00002 TABLE 2 Fungus characteristics Table of Lentinula edodes (Berk.) Pegler of Recording and Registration Present variety Similar variety HOKSY 8 JMS 5K-16 Physiological property Formation of hyphae tunic + Aerial hyphae development much medium Density of hyphae medium medium Tinting of surface of fungal flora + Accommodatuveness for temperature Tolerance to hight temprature or low There is no temprature significant Optimal temperature for hyphal 26 26 growth ( C.) Hyphal growth rate at each temperature (mm/day) 5 C. 0.43 0.87 10 C. 1.74 1.63 15 C. 2.68 3.15 20 C. 4.09 4.27 25 C. 4.85 4.54 30 C. 1.98 2.73 Morphological property Cap Shape of top view round round Shape of vertical cross section concave concave Fleshy type type 1 type 1 Diameter (mm) 43.91 38.11 Main color of apex brown brown [RHS:200C] [RHS:202C] Thickness (mm) 11.08 7.74 Hardness medium medium Distribution of scales periphery periphery Size of scales medium medium Gill Shape type 1 type 2 Arrangement ripple or straight crinkle Width (mm) 0.88 1.00 Density sparse medium Color cream cream [RHS:159D] [RHS: 159D] Stipe Shape type 1 type 1 Length (mm) 39.70 42.44 Ratio of cap diameter/stipc length 1.01 1.00 Thickness (mm) 12.36 13.68 Ratio of cap diameter/stipe thickness 3.61 2.98 Tinting + + [RHS:159B] [RHS:159B] Presence of fluff + + Tinting of fluff + + [RHS:159B] [RHS:159B] Hardness hard hard Cultural property Period from inoculation to fruit 85 85 induction (day) Period from fruit induction to 11.3 12.3 harvest (day) Type of fruiting concentrated concentrated Soaking yield fitness fitness Temperature of soaking yield ( C.) 14 14 Method of secondary fruiting use jointly use jointly Fruiting temperature ( C.) 14 14 Adaptability of culture medium broad leaved broad leaved Ratio of dry weight fruit body (%) 9.0 10.4 Average of 1 dry weight fruit 2.3 2.0 body (g) Yield Yield of sawdust medium 100 kg (kg) 3.55 3.87 Ratio of every month yield (%) 1st month 55.97 61.36 2nd month 14.49 8.68 3rd month 15.78 13.35 4th month 13.76 16.61 * The employed color chart is R.H.S Colour Chart, 2007, Fifth edition, prescribed by Royal Horticultural Society, England.