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We bred a new strain of Pleurotus eryngii having few number of fruit body per bottle. It`s name is `Saegonji` and it was bred by mating monokaryotic strain isolated from E12-176 and monokaryotic strain `aerini No.3` in Mushroom Research Institute, Gyonggi province A.R.E.S. The characteristics of a new strain `Saegonji` are as follows. The optimum temperature for mycelium growth was from 23 to on PDA medium and those for the primodium formation and the growth of fruit body were about . The period from spawn innoculation to harvesting required around 51 days at . The number of fruit body per bottle was 12.8 and it was 9.3 less than `Keunneutari No.2`. The length was 135.8 mm. It was longer than `Keunneutari No.2`, The color of cap was white grey, while that of `Keunneutari No.2` was grey. The yield was about 159 g per bottle(1100cc) and it was same as Keunneutari No.2.

‘Gonji10ho’, a new variety of Neolentinus lepideus , was bred by mating two monokaryotic strains isolatedfrom ‘GMNL66037’ and ‘GMNL66014’ in Mushroom Research Institute, Gyonggi-Do ARES in 2012. The optimumtemperature for the mycelial growth of ‘Gonji10ho’ was 29 o C on PDA medium and that for the primordia formation andthe growth of fruiting body of ‘Gonji10ho’ was 201 o C. In bottle cultivation of ‘Gonji10ho’, the period of spawn runningwas around 35 days at 221 o C and the period from scratching of inoculum to harvesting was 27 days. ‘Gonji10ho’ hadthicker pileus and stipe than control variety(‘Solhyang’). The number of available stipe was fewer than that of controlvariety. During the cultivation of ‘Gonji10ho’, the occurrence rate of Trichoderma spp. was lower than that in controlvariety. In bottle cultivation, the yield of fruiting bodies of ‘Gonji10ho’, which was 38% higher than that of control variety,was 69.6 g/900 ml bottle, and in bag cultivation, that of ‘Gonji10ho’, which was 10% higher than that of control variety,was 114.2 g/1 kg bag. In physical characteristics, the strongness and brittleness of the pileus of ‘Gonji10ho’ were higherthan those of control variety. When considered in the period available for sale, the shelf life of ‘Gonji10ho’, which was5 days longer than that of control variety, was 34 days.

The oyster mushroom is a wide cultivar among cultivated edible mushrooms in Korea. But, due to the excess of domestic production, the price has been falling. This study has been conducted to develope new variety oyster mushroom(Pleurotus ostreatus) which have a long term storage to export in foreign market as well as domestic. `Gonji-7ho`, a new variety of oyster mushroom, for the bottle culture, was bred by mating with monokaryons isolated from `Nongmin-59ho` and `MT07156`. In the characteristics of fruit body, pilei were round type and gray and stipes were white color and soft. The fruit body growth was vital and uniform. When fruit-body was stored at 4 degrees after packing with plastic vinyl, storage period was extended 7 days longer than 28 day of chunchu-2ho. The yield was 166 g per a bottle(￠65, 900 ml).

A new variety of Pleurotus eryngii which is named `Gonji No. 8` was bred by mating monokaryotic strain isolated from E085D2 and a monokaryotic strain `aerini No.3` obtained from the Mushroom Research Institute, Gyeonggi-Do A.R.E.S. The characteristics of the new variety `Gonji No.8` is as follows. The optimum temperature for mycelium growth was from to on potato dextrose agar (PDA) medium. For the primodia formation and the growth of fruit bodies, the optimum temperature was from to . The period of spawn running was around 30 days at and the days taken after the removal of the spawn layer to initiate primodia was seven days. The hardness value of fruit body was , which was two times more than that of `Keunneutari No.2`. The yield of `Gonji No.8` was about 133 g per bottle(900cc) and it was same as `Keunneutari No.2`.

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