Breeding progress and characterization of a Korean white variety `Baek-A` in Flammulina velutipes

We made the first Korean white commercial strain `Baek-a` developed by crossing between monokaryons derived from brown strains. This variety can be estimated as the Korea`s indigenous one different from the origin of Japanese white ones. The optimum temperature of mycelial growth was but it needed to adjust to when incubated at the bottle cultivation. The optimum temperatures of fruiting body initiation and development were and , respectively. Fruiting body of `Baek-a` was pure white even developed from crossing with brown strains. `Baek-a` was a good variety with high quality and high productivity characterized as quite even budding habit, long stipes and hemi-spherical pilei. The days for the fruiting was 7 days and the productivity was g per 850 ml. This variety needed high concentration of carbon dioxide and it had to be adjusted up to 4,000 ppm for the good quality.