Patent Grant
PP17984
The present invention relates to a new and distinct variety of mushroom having the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation. The new variety of mushroom named Hokuto NT-100 was developed from mushrooms related to Hokuto MY-95 and Hokuto MY-75, which are registered varieties of a Japanese corporation, and a wild variety found in Aomori Prefecture of Japan.
Latin name of genus and species and variety denomination of the claimed plant: The Latin name of the genus and species of ‘Hokuto NT-100 mushroom’ is Grifola frondosa (Dicks, ex Fr.) S. F. Gray, this mushroom is generally called “Maitake” in Japan and seems to be called “hen of the woods” in English.
The history of the Hokuto NT-100 mushroom in terms of improvement period and the like are set forth in the following chronological list of each stage of variety improvement:
The system which resulted in the Hokuto NT-100 mushroom is shown in the flow chart of FIG. 13.
The Hokuto NT-100 mushroom has the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation.
The differences between the new variety and its parents are as follows:
The parent varieties are MH182113 and MH182114. Both the parent varieties; and the instant new variety of this application can be defined being different genetically because they show a positive reaction in a dual culture. The new variety is different from MH182113 in cultural characteristics in that the new variety can be yielded numerously and has a different cap color. The new variety differs from MH182114 in yield, cap color and number of cilia on the cap. The differences therebetween are summarized in the following table.
When Hokuto NT-100 was cultured with commercially available varieties, inhibition zones were seen. In addition, the optimal temperature for hyphal growth was approximately 24 degree C.
The morphological characteristics of Hokuto NT-100 are as follows: at the time of harvest, the cap is fan-shaped or circular; the margin is rounded off; hair is minimal; pore shape is elliptical (Type 1); and pore cross section is uneven. When naturally cultivated, the mode of development is medium and development occurs in September. Experimental data have also shown that the length of time from inoculation to development is 63 days; the optimal development temperatures is 18-20 degree C.; the optimal growth temperature is 17-18 degree C.; and yield is 547.2 g.
With regard to other characteristics, the vitamin D2 content of Hokuto NT-100 was high at 20.6 mg/100 g (international units: 824 IU) according to experimental data.
Some of these characteristics tests for Hokuto NT-100 as compared to similar mushroom varieties Hokuto MY-95 and MH18211 (Mori Sangyo #51) are summarized in the following table:
The numbers used to describe the characteristics of the cross-sectional shape, annulus, shape of tube face and the others of the instant new variety are indicative of the morphological types prescribed in the Examination Standard stipulated officially in Japan. Distinguishable characteristics of Hokuto NT-100 are set forth in the following:
When cultured with Hokuto MY-95, an inhibition zone is seen. Hokuto NT-100 is different from Hokuto MY-95 in the following characteristics: optimal growth temperature is 24 and 26 degree C., respectively; meat thickness is thick and regular, respectively; yield is 547.2 and 575.9 g, respectively; cap surface color is dark red and grayish brown, respectively; and pore surface shape is type 1 and 2 prescribed in the Examination Standard officially stipulated in Japan, respectively. When cultured with MH18211, an inhibition zone is seen. Hokuto NT-100 is different from MH18211 in the following characteristics: optimal growth temperature is 24 and 28 degree C., respectively; margin shape is irregular and regular, respectively; meat thickness is thick and regular, respectively; bottom capsule is present and absent, respectively; length of time from inoculation to development is 63 and 73 days, respectively; length of time for natural development is 6 and 7 months, respectively; yield is 547.2 and 338.9 g, respectively; cap gill is present and absent, respectively; cap surface is color dark red and grayish yellow, respectively; annellation type is 3 and 2, respectively; and cross section shape of stipe is type 2 and 1, respectively.
The above comparative test results were based, at least in part, on the following tests where the cultivation conditions under which the above-mentioned characteristic tests were conducted were as follows:
As shown in Table 7, while primordium formation occurred at temperatures below 20° C., when considering cultivation style and productivity, earlier primordium formation is desirable. Therefore temperatures between 16 and 20° C. were suitable, and, in this temperature range, development was most favorable at 18-20° C.
(4) Vitamin D2 Content.
The vitamin D2 content in the fruit body was measured with HPLC and the results were as follows:
With regard to asexual reproduction of the subject mushroom:
In a case of preserving the strains once again, the strains thus cultivated may be restored to the process (1) above.
The characteristic colors of parts of the instant new variety are recited herein based on Japan Color Standard for Horticultural Plant (JHS Color Chart).
| Number | Date | Country | |
|---|---|---|---|
| 20060162028 P1 | Jul 2006 | US |
