earticle

영어

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 23oC and 26oC and control were used 20oC. The substrate temperature during pre-incubation was of ‘Suhan No. 1’ and ‘Gonji No. 7’. Oyster mushroom varieties tended to increase between 24oC to 26oC at 11 to 15 days after inoculation and then they were maintained in treatment temperature during post -incubation period. The CO2 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 ununiformal 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 26oC, 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 26oC, 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.