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Please use this identifier to cite or link to this item: http://www.erepo.iihr.ernet.in/handle/123456789/212

Title: Development of sporeless and low-spored mutants of edible mushroom for alleviating respiratory allergies
Authors: Meera, Pandey
Sandhya, Ravishankar
Keywords: Edible mushroom
Issue Date: 2010
Citation: Meera Pandey and Sandhya Ravishankar, 2010. Development of sporeless and low-spored mutants of edible mushroom for alleviating respiratory allergies. Current Sci. 99 (10) : 1449-1452
Abstract: Oyster mushrooms, Pleurotus species, are the second largest cultivated mushrooms, accounting for 30% of the global mushroom production. The fruiting bodies of Pleurotus are gymnocarpous, i.e. spore discharge begins early and continues until the sporophores are harvested. Estimates have established that a good sized mushroom can release 100 million spores per hour. The inhalation of these spores induces allergic responses like farmer’s lung disease and hay fever. Research was undertaken to solve this problem through the development of sporeless or low-spored strains which would be suitable for commercial production. The UV mutation of the spores of two commercial Pleurotus species, P. florida (white oyster mushroom) and P. sajor-caju (grey oyster mushroom) led to the production of two mutants. The mutant of P. florida was totally sporeless with light grey mushrooms, having a white, soft, long central stipe and yielded 40% higher than the parental P. florida. The mutant produced from P. sajor-caju was low-spored (spore content decreased by 99%) with grey mushrooms having highly wavy margins and a short central stipe. Both these mutants are stable since the last 9 years and more than 40 sub-culture generations. The cultivation technology is similar to the commercial species and the taste and aroma too are similar. These mutants will shortly be released as sporeless and low-spored mutants for commercial cultivation in the country.
URI: http://hdl.handle.net/123456789/212
Appears in Collections:Plant Pathology

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