Patent Publication Number: US-2023148465-P4

Title: Bunashimeji mushroom named &#39;hkhm25&#39;

Description:
BACKGROUND OF THE INVENTION 
     This invention relates to a new and distinct variety of Bunashimeji mushroom,  Hypsizygus marmoreus  (Peck) H.E.Bigelow. This new variety named ‘HKHM25,’ cultivated by repeated breeding of Bunashimeji mushroom having thick and elastic stems, dark cap color, strong cap roll, and a large mushroom size, has a high quality and enhanced cultivation stability, and ensures presentable stability, reproducibility, and uniformity. 
     The annual production of Bunashimeji mushrooms is approximately 120,000 tons in 2020, making it the second most consumed edible mushroom after enokitake mushroom in Japan. However, since Bunashimeji mushrooms have become available in large quantities in the market, Bunashimeji mushrooms with improved flavor, quality and shelf life has been pursued, which led to the development of ‘Hokuto 18gokin’ by our company. Further, our company has been conducting a wide variety of studies for the more stable cultivation and better quality of Bunashimeji mushrooms. Our company has developed a ‘marmo22go’ mushroom which is thicker, whiter, and has larger mushroom than ‘Hokuto 18gokin’. 
     Further, using ‘marmo22go’ as a parent, as a result of continuing breed improvement by cross breeding to improve stability and quality, ‘HKHM25’, which has thicker stems and stronger cap roll, as compared to ‘marmo22go’, was developed, confirming its stability, reproducibility, and uniformity. 
     SUMMARY OF THE INVENTION 
     The present invention is a new and distinct variety of mushroom plant characterized particularly by having thick and elastic stems, dark cap color, strong cap roll, and a large mushroom size, which can be cultivated by gathering and repeated breeding of fungal strains having a stability, reproducibility and uniformity when being produced. This novel and distinct variety of mushroom is identified as ‘HKHM25’. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG.  1    shows a phylogenetic tree illustrating the antecedents of ‘HKHM25’. 
         FIGS.  2 A and  2 B  respectively show front and back images of a dual-culture of ‘HKHM25’. 
         FIGS.  3 A and  3 B  respectively show front and back images of a dual-culture of ‘HKHM25’ and ‘Hokuto 18gokin’. 
         FIGS.  4 A and  4 B  respectively show front and back images of a dual-culture of ‘HKHM25’ and ‘marmo22go’. 
         FIGS.  5 A and  5 B  respectively show front and back images of a fungal flora of ‘HKHM25’ grown in a petri dish. 
         FIGS.  6 A and  6 B  respectively show front and back image of a fungal flora of ‘Hokuto 18gokin’ grown in a petri dish. 
         FIGS.  7 A and  7 B  respectively show front and back images of fungal flora of ‘marmo22go’ grown in a petri dish. 
         FIG.  8    shows an image of cultivation area of ‘HKHM25’. 
         FIG.  9    shows an image of cultivation area of ‘Hokuto 18gokin’. 
         FIG.  10    shows an image of cultivation area of ‘marmo22go’. 
         FIG.  11    shows an image of a fruit body of ‘HKHM25’. 
         FIG.  12    shows an image of a fruit body of ‘Hokuto 18gokin’. 
         FIG.  13   : shows an image of a fruit body of ‘marmo22go’. 
         FIG.  14    shows an image of density and surface color of fungal flora in cultured hyphae of ‘HKHM25’. 
         FIG.  15    shows an image of density and surface color of fungal flora in cultured hyphae of ‘Hokuto 18gokin’. 
         FIG.  16    shows an image of density and surface color of fungal flora in cultured hyphae of ‘marmo22go’. 
         FIG.  17    shows an image of development of aerial hypha of ‘HKHM25’. 
         FIG.  18    shows an image of development of aerial hypha of ‘Hokuto 18gokin’. 
         FIG.  19    shows an image of development of aerial hypha of ‘marmo22go’. 
         FIG.  20    shows an image of size and distribution of mottle of ‘HKHM25’. 
         FIG.  21    shows an image of size and distribution of mottle of ‘Hokuto 18gokin’. 
         FIG.  22    shows an image of size and distribution of mottle of ‘marmo22go’. 
         FIG.  23    shows an image of shape and thickness of stipe of ‘HKHM25’. 
         FIG.  24    shows an image of shape and thickness of stipe of ‘Hokuto 18gokin’. 
         FIG.  25    shows an image of shape and thickness of stipe of ‘marmo22go’. 
     
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
     ‘HKHM25’ has been asexually reproduced by tissue culture, at HOKUTO CORPORATION in Japan. The history of the ‘HKHM25’ mushroom in terms of improvement period and the like are set forth in the following chronological list of each stage of variety improvement: 
     December 2014: Cultivation of ‘MH025615’ strain. 
     January 2017: Cultivation of ‘MH025617’ (‘marmo22go’) strain. 
     December 2019: ‘MH025615’ and ‘MH025617’ (‘marmo22go’) strains were crossed and a strain with thick stem, strong cap roll, and good quality among the obtained strains was selected as ‘MH025633’. We then repeated the cultivation test to distinguish the strains. 
     March 2021: After repeated cultivation tests, since distinguishability, stability, and uniformity were confirmed, the strain was named ‘HKHM25’ and its cultivation was completed. Applied for registration of a new variety to the Ministry of Agriculture, Forestry and Fisheries of Japan. 
     The above crossing is summarized in the phylogenetic tree illustrated in  FIG.  1   . 
     The ‘HKHM25’ mushroom has the following characteristics: thick and elastic stems, dark cap color, strong cap roll, and overall large size. 
     (1) Comparison with Existing Variety by Dual Culture 
     Dual culture was performed for the ‘HKHM25’ mushroom and a similar variety to examine whether or not a zone line is formed. 
     Study Method: 
     As an examination method, a potato dextrose agar medium was used, and the ‘HKHM25’ mushroom and the similar variety were inoculated thereon face to face at an interval of 3 cm, and then culture was performed at 25° C. for 28 days to examine whether or not a zone line was formed. 
     Strains used for the comparison between present variety, ‘HKHM25’ and other varieties:
         ‘HKHM25’: Present variety   ‘Hokuto 18gokin’: Variety similar to the present variety   ‘marmo22go’: Parent variety of the present variety       

     Results: 
     Zone lines were formed between ‘HKHM25’ and all other co-cultured varieties (Table 1,  FIGS.  2  to  4   ). This clearly shows that the present mushroom is a new variety. 
     
       
         
           
               
               
               
            
               
                   
                   
               
               
                   
                 Similar varieties 
                   
               
            
           
           
               
               
               
            
               
                   
                 Hokuto 18gokin 
                 marmo22go 
               
               
                   
                   
               
            
           
           
               
               
               
               
            
               
                   
                 HKHM25 
                 + 
                 + 
               
               
                   
                   
               
               
                   
                 + is present and − is absent. 
               
               
                   
                 *Zone line formation was not observed in the dual culture between ‘HKHM25’ strains. 
               
            
           
         
       
     
     (2) Growth Characteristics of ‘HKHM25’ 
     Study Method: 
     After inoculating an agar piece of the ‘HKHM25’ having a diameter of 5 mm and an agar piece of the similar variety having a diameter of 5 mm on a potato dextrose agar medium, preculture was performed at 25° C. for 4 days so as to make the regeneration of hyphae equal (about 10 mm in diameter), and then culture was performed for 7 days at intervals of 5° C. between 5° C. and 30° C. An average daily hyphae growth rate was calculated based on a hyphae growth rate for 7 days of the culture. Also, the optimum culture period for ‘HKHM25’ is 80 days, and the number of growing days at that time is 23.1 days. 
     Results: 
     ‘HKHM25’ had the fastest average daily hyphae growth rate at 20° C. In addition, HKHM25 had slower mycelial growth rate than ‘Hokuto 18gokin’ and ‘marmo22go’ at each temperature zone (Table 2). 
     (3) Morphological Characteristics of the ‘HKHM25’ Mushroom in a Cultivation Example 
     Cultivation Method: 
     Container: An 850 polypropylene bottle (Capacity: 850 ml, diameter 58 mm) was used. 
     Culture medium: Conifer sawdust, corn cob, rice bran and wheat bran were mixed at the dry weight ratio of 7:3:8:2, and the water content was adjusted to 65%. The culture medium was filled up to the brim of the bottle at the rate of 540±20 g per bottle, and was sterilized at high pressure. 
     Starter culture: About 20 ml of sawdust starter cultures per bottle was inoculated. 
     Culture: Culture was performed at 22° C. for 50 to 90 days at 70% moisture. 
     Growth: After completing the culture, the inoculum is removed, and shifted to a growing room. Development was conducted under a temperature of 15±1° C., at humidity of 95% or about 2,000 ppm CO 2  density. Also, light was not particularly irradiated until the first 14th day, then irradiated with about 500 to 1,000 Lx. The mushroom is harvested when the cap in the center of the stump has sufficiently opened. 
     Cultivation Results: 
     Table 2 shows the characteristics of the ‘HKHM25’ and specific difference in characteristics as compared with the similar variety when culture was performed under the abovementioned conditions. 
     In addition, according to R.H.S. Colour Chart, the color of the central part of cap: 199A, the color of the peripheral area of cap: 199C, the color of gill: 158C, the color of stripe: 155B. All color references are from The R.H.S. Colour Chart of The Royal Horticultural Society of London (R.H.S.), fifth edition published in 2007. Also, the descriptions are from mushrooms that are on the 24 th  day. 
     
       
         
           
               
             
               
                 TABLE 2 
               
             
            
               
                   
               
               
                 Fungus characteristics Table of  Hypsizygus   marmoreus  (Peck) H.E. Bigelow of Recording and Registration 
               
               
                 (Please circle the applicable items for the characteristics.) 
               
            
           
           
               
               
               
               
            
               
                   
                   
                   
                 Characteristic 
               
               
                   
                   
                   
                 values 
               
               
                   
                   
                 Remarks 
                 of similar  
               
               
                   
                 Characteristic values of present variety (comparison 
                 (Measured 
                 varieties 
               
            
           
           
               
               
               
               
               
            
               
                   
                 with standard varieties 
                 values, 
                   
                 (Hokuto 
               
            
           
           
               
               
               
               
               
               
               
               
               
               
               
               
               
            
               
                 Character 
                 01 
                 02 
                 03 
                 04 
                 05 
                 06 
                 07 
                 08 
                 09 
                 etc.) 
                 (marmo22go) 
                 18gokin) 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
               
               
               
               
               
            
               
                 Physio- 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 logical  
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 property 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Dual  
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 culture 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Zone line 
                 none 
                   
                   
                   
                   
                   
                   
                   
                 ob- 
                 — 
                 09 
                 09 
               
               
                 formation 
                   
                   
                   
                   
                   
                   
                   
                   
                 served 
                   
                   
                   
               
               
                 Dislike- 
                 none 
                   
                   
                   
                   
                   
                   
                   
                 ob- 
                 — 
                 01 
                 01 
               
               
                 touch 
                   
                   
                   
                   
                   
                   
                   
                   
                 served 
                   
                   
                   
               
               
                 reaction 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                   
               
               
                 Density of  cultured hyphae 
                 low 
                 medium  
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                   
                   
                   
                   
                   
                 03 
                 02 
                 02 
               
               
                   
               
               
                 Develop- ment of aerial  
                 low 
                 medium  
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                   
                   
                   
                   
                   
                 03 
                 03 
                 02 
               
               
                 hypha 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                   
               
               
                 Color of  surface of fungal  flora 
                 white 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 pale yellow 
                   
                   
                   
                   
                   
                 other 
                 02 
                 01 
                 01 
               
               
                   
               
               
                 Color of  back of fungal flora 
                 white 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 pale yellow 
                   
                   
                   
                   
                   
                 other 
                 02 
                 02 
                 02 
               
               
                   
               
               
                 Accommo- 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 dativeness 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 for  
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 temperature 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                   
               
               
                 Optimal  temperature for hyphal  growth 
                   
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                 24~ 26° C. 
                   
                 28~ 30° C. 
                   
                   
                 03 21.9° C. 
                 05 24.1° C. 
                 04 22.5° C. 
               
               
                   
               
               
                 Hyphal  growth  rate 5° C./mm 
                   
                   
                 low 
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                 high 
                   
                   
                 05 0.52 mm 
                 06 0.70 mm 
                 05 0.56 mm 
               
               
                   
               
               
                 Hyphal 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 growth  
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 rate 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 10° C./mm 
                   
                   
                 low 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 medium 
                   
                   
                   
                   
                 04 0.86 mm 
                 05 1.16 mm 
                 05 1.24 mm 
               
               
                   
               
               
                 15° C./mm 
                   
                   
                 low 
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                 high 
                   
                   
                 05 1.65 mm 
                 05 1.95 mm 
                 05 1.80 mm 
               
               
                   
               
               
                 20° C./mm 
                   
                   
                 low 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 medium 
                   
                 high 
                   
                   
                 04 2.47 mm 
                 05 2.79 mm 
                 05 2.60 mm 
               
               
                   
               
               
                 25° C./mm 
                   
                   
                 low 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 medium 
                   
                 high 
                   
                   
                 04 2.01 mm 
                 05 3.29 mm 
                 04 2.47 mm 
               
               
                   
               
               
                 30   /mm 
                   
                   
                 low 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 medium 
                   
                 high 
                   
                   
                 04 0.91 mm 
                 07 2.17 mm 
                 05 1.23 mm 
               
               
                   
               
               
                 Morpho- 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 logical  
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 property 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Cap 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Cross  sectional  shape 
                 convex 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 flat 
                 con- cave 
                   
                   
                   
                   
                 other 
                 02 
                 02 
                 02 
               
               
                   
               
               
                 Mottle of  the  surface 
                 few 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 many 
                   
                   
                   
                   
                   
                   
                 02 
                 02 
                 02 
               
               
                   
               
               
                 Size of  mottle 
                 small 
                 medium 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                   
                   
                   
                   
                   
                 03 
                 01 
                 03 
               
               
                   
               
               
                 Distribution  of  mottle 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 whole part 
                   
                   
                   
                   
                   
                   
                   
                 01 
                 02 
                 02 
               
               
                   
               
               
                 Clarity of  mottle 
                 unclarity 
                 moderate 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                   
                   
                   
                   
                   
                 03 
                 03 
                 03 
               
               
                   
               
               
                 Size 
                   
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                 medium 
                   
                 large 
                   
                   
                 03 21.2 mm 
                 03 23.2 mm 
                 02 20.4 mm 
               
               
                   
               
               
                 Color of  central  area 
                 white 
                 grey- yellow 
                 light grey- brown 
                 yellow- brown 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 dark tan 
                 dark grey tan 
                 dark grey  brown 
                 other 
                 05 199A 
                 05 199C 
                 05 199B 
               
               
                   
               
               
                 Color of  peripheral  area 
                 white 
                 grey- yellow 
                 light grey- brown 
                 yellow- brown 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 dark tan 
                 dark grey tan 
                 dark grey brown 
                 other 
                 05 199C 
                 05 199D 
                 05 199D 
               
               
                   
               
               
                 Thickness 
                   
                   
                 thin 
                   
                 medium 
                   
                 thick 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                 08 9.8 mm 
                 09 11.3 mm 
                 0.7 8.1 mm 
               
               
                   
               
               
                 Fleshy 
                   
                   
                 soft 
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                 hard 
                   
                   
                 05 
                 05 
                 07 
               
               
                   
               
               
                 Gill 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Color 
                 white 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 light orange yellow 
                 grey- yellow 
                   
                   
                   
                   
                 other 
                 02 158C 
                 02 158C 
                 02 158C 
               
               
                   
               
               
                 Alignment 
                 normal 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                   
                   
                   
                   
                   
                 other 
                 02 
                 02 
                 02 
               
               
                   
               
               
                 Width 
                 narrow 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 wide 
                   
                   
                   
                   
                   
                   
                 02 
                 02 
                 02 
               
               
                   
               
               
                 Density 
                 low 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 high 
                   
                   
                   
                   
                   
                   
                 02 
                 02 
                 02 
               
               
                   
               
               
                 Stipe 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Shape 
                 long  and thin 
                 short and thin 
                 long and thick 
                 short and thick 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                   
                   
                   
                 05 
                 05 
                 01 
               
               
                   
               
               
                 Length 
                   
                   
                 short 
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                 long 
                   
                   
                 05 56.0 mm 
                 05 53.9 mm 
                 04 52.8 mm 
               
               
                   
               
               
                   
               
               
                   
               
               
                 Thickness 
                   
                   
                 thin 
                   
                 medium 
                   
                 thick 
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 09 17.7 mm 
                 08 16.5 mm 
                 05 9.4 mm 
               
               
                   
               
               
                   
               
               
                 Color 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 yellow- white 
                 grey 
                 grey- brown 
                   
                   
                   
                   
                 other 
                 01 155B 
                 01 155B 
                 01 155B 
               
               
                   
               
               
                 Hair 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 few 
                 medium 
                 many 
                   
                   
                   
                   
                   
                 01 
                 01 
                 01 
               
               
                   
               
               
                 Fleshy 
                 soft 
                 medium 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                   
                   
                   
                   
                   
                 03 
                 02 
                 02 
               
               
                   
               
               
                 Ratio of  maximum diameter of  
                   
                   
                 small 
                   
                 medium 
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                   
                 07 2.24 
                 06 1.91 
                 04 1.52 
               
               
                 stem to 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 diameter 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 just below  
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 cap 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                   
               
               
                 Cultural  
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 property 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Develop-  
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 ment of 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 fruit body 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                   
               
               
                 Develop- ment 
                 group 
                 scattered 
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                   
                   
                   
                   
                   
                 03 
                 03 
                 03 
               
               
                   
               
               
                 Optimal  culture  period 
                   
                   
                 short 
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                 long 
                   
                   
                 05 80 days 
                 05 80 days 
                 06 90 days 
               
               
                   
               
               
                 Length of  time  from fruit  body- 
                   
                   
                 short 
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                 long 
                   
                   
                 05 23.3 days 
                 04 21.9 days 
                 05 22.3 days 
               
               
                 formation  
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 promotion 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 to fruit 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 body  
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 harvesting 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                   
               
               
                 Optimal  temperature  for 
                   
                   
                 low 
                   
                 medium 
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                   
                 07 19° C. 
                 07 19° C. 
                 05 15° C. 
               
               
                 primordial  
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 development 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                   
               
               
                 Optimal  temperature  for fruit body  
                   
                   
                 low 
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                 high 
                   
                   
                 05 15° C. 
                 05 15° C. 
                 05 15° C. 
               
               
                 growth 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                   
               
               
                 Adaptivity for 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 illuminance 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Adaptivity for  
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 culture 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Yield 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Yield of fruit  body 
                   
                   
                 few 
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                   
                 many 
                   
                   
                 05 125.4 g 
                 06 137.0 g 
                 02 98.4 g 
               
               
                   
               
               
                 The number  of productive  
                   
                 
                   
                     
                     
                         
                         
                     
                   
                 
                 few 
                   
                 medium  
                   
                 many 
                   
                   
                 02 19.4  stems 
                 03 21.7 stems  
                 03 23.6  stems 
               
               
                 stems 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                   
               
               
                 Other 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 property 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Bitter  
                 none 
                 weak 
                 strong 
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 ingredient 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Disease 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 resistance 
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
                   
               
               
                 Ingredients 
               
               
                   
               
               
                 Notes: 
               
               
                 Circle shows the characteristics of ‘HKHM25’. 
               
               
                 The RHS Colour Chart of the Royal Horticultural Society of London (RHS), fifth edition published in 2007, The RHS contact: RHS Membership Department The Royal Horticultural Society PO Box 313 London, SW1P2PE