Abstract
To reduce air-conditioning costs for Bunashimeji cultivation, we bred a thermotolerant and tasty strain. In the first stage, ‘Hm379-132’ was selected from 1973 progenies in six half-sib families of ‘Oki Oh-494’ (former strain of ‘Hakata Bunashimeji’) via cultivation tests exposed to higher temperature during spawn-running. In the second stage, ‘Fukuoki173’ was finally selected from 200 progenies in the cross between ‘Hm379-132’ and ‘Oki IB87’ (tasty strain), because ‘Fukuoki173’ met the criteria in the cultivation tests and showed significantly higher palatability with lower bitter taste than ‘Oki Oh-494’ in the organoleptic test. Compared to ‘Oki Oh-494’, the yield of fruit-body of ‘Fukuoki173’ was equivalent at 25°C and significantly higher at 30°C during spawn-running. The harvest period of ‘Fukuoki173’ that spawn-run at 20°C and 25°C was significantly shorter than that of ‘Oki Oh-494’. Furthermore, the warts on the pileus were hardly observed in ‘Fukuoki173’. The colors of pileus and stipe of ‘Fukuoki173’ were light grayish brown and dullness-free white, respectively. Eight bitter amino acid contents in ‘Fukuoki173’ were consistently lower than those of ‘Oki Oh-494’, which was consistent with the results of the organoleptic test. ‘Fukuoki173’ has been applied for variety registration and shipped to the domestic markets since September 2023.
https://ror.org/05qg1fd04 
