Abstract:
A new and distinct variety of mushroom, named Hokuto NT-100, is described, which mushroom has the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation. The variety of mushroom named Hokuto NT-100 was developed using Hokuto MY-95 and Hokuto MY-75, which are registered varieties of Hokuto Corporation, of Nagano-shi Japan, and a wild variety found in Aomori Prefecture of Japan.

Description:
BACKGROUND OF THE INVENTION  
       [0001]     The present invention relates to a new and distinct variety of mushroom having the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation. The new variety of mushroom named Hokuto NT-100 was developed using Hokuto MY-95 and Hokuto MY-75, which are registered varieties of Hokuto Corporation, of Nagano-shi Japan, and a wild variety found in Aomori Prefecture of Japan. 
     
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
       [0002]      FIG. 1  is a top view of the Hokuto NT-100 mushroom;  
         [0003]      FIG. 2  is an oblique view of the Hokuto NT-100 mushroom;  
         [0004]      FIG. 3  is a partial side view of the Hokuto NT-100 mushroom;  
         [0005]      FIG. 4  is an oblique view of the Hokuto NT-100 mushroom in bottle cultivation;  
         [0006]      FIG. 5  is a side view of the Hokuto NT-100 mushroom in bottle cultivation;  
         [0007]      FIG. 6  is a top view of the Hokuto NT-100 mushroom in outdoor cultivation;  
         [0008]      FIG. 7  is a top view of the Hokuto MY-95 mushroom for the purposes of comparison;  
         [0009]      FIG. 8  is a side view of the Hokuto MY-95 mushroom;  
         [0010]      FIG. 9  is a top view of the Hokuto MY-95 mushroom in outdoor cultivation;  
         [0011]      FIG. 10  is a top view of the MH18211 mushroom for the purposes of comparison;  
         [0012]      FIG. 11  is a side view of the MH18211 mushroom; and  
         [0013]      FIG. 12  is a top view of the MH18211 mushroom in outdoor cultivation. 
     
    
     DETAILED DESCRIPTION OF THE INVENTION  
       [0014]     The history of the Hokuto NT-100 mushroom in terms of improvement period and the like are set forth in the following chronological list of each stage of variety improvement:  
         [0015]     January 1993: By crossing MH18206 and MH18215, the following three fungal strains were obtained: Hokuto MY-75, Hokuto MY-95 and GD99.  
         [0016]     February 1995: Hyphae were obtained from Hokuto MY-75 and GD99.  
         [0017]     March 1995: By crossing the hyphae of Hokuto MY-75 and GD99, MH182114 was obtained.  
         [0018]     May 1996: From Hokuto MY-95, hyphae were obtained.  
         [0019]     June 2000: From MY19284, hyphae were obtained.  
         [0020]     August 2000: By crossing the hyphae of MH18284 and MY-95, MH182113 was obtained.  
         [0021]     November 2000: From MH182114, hyphae were obtained.  
         [0022]     July 2001: From MH182113, hyphae were obtained  
         [0023]     January 2002: By crossing the hyphae of MH182113 and MH182114, a superior variety MH182115 was obtained.  
         [0024]     March 2002 to March 2003: Tests were repeated to identify the characteristics of MH182115, and during this time, it was found that bottle cultivation was favorable, and stability, uniformity and differentiability were confirmed. In November 2002, MH182115 was named Hokuto NT-100 and variety improvement was completed. More tests were conducted after that, and characteristics tests were completed in March 2003.  
         [0025]     The system which resulted in the Hokuto NT-100 mushroom can be summarized as follows:  
         [0026]     Crossbreeding System  
                         
 
 The Hokuto NT-100 mushroom has the following characteristics: large cap, thick meat, nice consistency, nice taste, uniform growth when cultivated in a facility, and suitable for bottle cultivation. 
 
         [0027]     When Hokuto NT-100 was cultured with commercially available varieties, inhibition zones were seen. In addition, the optimal temperature for hyphal growth was approximately 24 C.  
         [0028]     The morphological characteristics of Hokuto NT-100 are as follows: at the time of harvest, the cap is fan-shaped or circular; the margin is rounded off; hair is minimal; pore shape is elliptical (Type 1); and pore cross section is uneven. When naturally cultivated, the mode of development is medium and development occurs in September. Experimental data have also shown that the length of time from inoculation to development is 63 days; the optimal development temperature is 18-20 C; the optimal growth temperature is 17-18 C; and yield is 547.2 g.  
         [0029]     With regard to other characteristics, the vitamin D 2  content of Hokuto NT-100 was high at 20.6 mg/100 g (international units: 824 IU) according to experimental data.  
         [0030]     Some of these characteristic tests for Hokuto NT-100 as compared to similar mushroom varieties Hokuto MY-95 and MH18211 (Mori Sangyo #51) are summarized in the following table:  
                                                                                                                                                 Characteristic code of filed variety            Characteristics   01   02   03   04   05               Genetic       Dual culture       Dislike-touch reaction   −       Physiology       Mycelial growth       Effect of temperature       The optimum (° C.)   22   23   {circle around (24)}   25   26       Growth rate       10° C.       15° C.       20° C.       25° C.       30° C.       35° C.       Mycelial color                     shape of the surface of                 taugh       the colony       Shape of colony edge                     colony thickness           thin       medium       Density of hyphae                             medium       Cultivation       characteristics       Capsule formation           little                         Capsule coloration                     Length of time until   &lt;30   31˜   41˜   51˜                     fruit body fromation at       40   50   60       optimal temperature       Development period       (natural cultivation)       Optimal development   &lt;15                 20˜   &gt;25       temperature (° C.)           25       Optimal fruit body                 18˜   &gt;21       growth temperature       21       (C.)       Other       Budding period           Early                         (natural cultivation)       Yield (g/bottle)       Morphology       Cap       Size           small       medium       Thickness           Thin                         Notch                     Cross sectional shape   1   {circle around (2)}   3       Face color   {circle around (W)}   G-W   D-   B   D-B                   G       Annulus   1   2   {circle around (3)}   4       Hair                             medium       Tube       Shape of tube face   {circle around (1)}   2   3   4       Uneveness of cross   Absent       sectional the tip of       tube       Tube position   1   2   3       Stipe shape   1   {circle around (2)}   3                        Characteristic code of               filed variety   Note                Characteristics   06   07   08   09   (Data)                       Genetic           Dual culture           Dislike-touch reaction               +   −           Physiology           Mycelial growth           Effect of temperature           The optimum (° C.)   27   28   29   30   24° C.           Growth rate           10° C.                   0.8           15° C.                   1.7           20° C.                   2.4           25° C.                   2.6           30° C.                   1.0           35° C.                   0.1           Mycelial color               pther   white           shape of the surface of               other   smaooth           the colony           Shape of colony edge               regular   irregular           colony thickness                             thick           Density of hyphae       dense           sparse           Cultivation           characteristics           Capsule formation       much           medium           Capsule coloration               present   absent           Length of time until   &gt;70               63 days           fruit body fromation at           optimal temperature           Development period                   6 month           (natural cultivation)           Optimal development                   18˜20° C.           temperature (C.)           Optimal fruit body                   17˜18° C.           growth temperature           (C.)           Other           Budding period       Late           intermediate           (natural cultivation)           Yield (g/bottle)                   547.2 g           Morphology                        Cap           Size                             56.4 mm           Thickness       Thick           2.6 mm           Notch               present   Absent           Cross sectional shape                   type 2           Face color               other   dark Brown           Annulus               other   type 3           Hair       many           few           Tube           Shape of tube face               other   type 1           Uneveness of cross                             present           sectional the tip of           tube           Tube position               other   type 3           Stipe shape               other   type 2                            Code of the           similar variety            Characteristics   Hokuto MY-           95   HM18211               Genetic       Dual culture       Dislike-touch reaction   09   09       Physiology       Mycelial growth       Effect of temperature       The optimum (° C.)   04   05       Growth rate       10° C.   0.9   0.8       15° C.   1.4   1.8       20° C.   1.6   2.5       25° C.   2.0   2.9       30° C.   1.2   2.7       35° C.   0.1   0.2       Mycelial color   01   01       shape of the surface of   01   01       the colony       Shape of colony edge   01   09       colony thickness   05   03       Density of hyphae   03   03       Cultivation       characteristics       Capsule formation   05   05       Capsule coloration   01   09       Length off time until   05   06       fruit body fromation at       optimal temperature       Development period   6 month   7 month       (natural cultivation)       Optimal development   022   02       temperature (C.)       Optimal fruit body   01   01       growth temperature       (C.)       Other       Budding period   05   05       (natural cultivation)       Yield (g/bottle)   575.9 g   338.9 g       Morphology       Cap       Size   07   07       Thickness   05   05       Notch   01   09       Cross sectional shape   02   02       Face color   Grayish   Grayish           brown   yellow       Annulus   03   02       Hair   03   03       Tube       Shape of tube face   02   01       Uneveness of cross   09   09       sectional the tip of       tube       Tube position   03   03       Stipe shape   02   01                  
 
 Distinguishable characteristics of Hokuto NT-100 are set forth in the following: 
 
 When cultured with Hokuto MY-95, an inhibition zone is seen. Hokuto NT-100 is different from Hokuto MY-95 in the following characteristics: optimal growth temperature is 24 and 26 C, respectively; meat thickness is thick and regular, respectively; yield is 547.2 and 575.9 g, respectively; cap surface color is dark red and grayish brown, respectively; and pore surface shape is type 1 and 2, respectively. When cultured with MH18211, an inhibition zone is seen. Hokuto NT-100 is different from MH18211 in the following characteristics: optimal growth temperature is 24 and 28 C, respectively; margin shape is irregular and regular, respectively; meat thickness is thick and regular, respectively; bottom capsule is present and absent, respectively; length of time from inoculation to development is 63 and 73 days, respectively; length of time for natural development is 6 and 7 months, respectively; yield is 547.2 and 338.9 g, respectively; cap gill is present and absent, respectively; cap surface is color dark red and grayish yellow, respectively; annellation type is 3 and 2, respectively; and cross section shape of stipe is type 2 and 1, respectively. 
 
         [0031]     The above comparative test results were based, at least in part, on the following tests where the cultivation conditions under which the above-mentioned characteristic tests were conducted were as follows:  
         [0032]     a. Cultivation site: Mushroom Research Laboratory, Hokuto Corporation, Nagano, Japan.  
         [0033]     b. Cultivation period: March 2002 to March 2003  
         [0034]     c. Cultivation methods (location, facility, medium, cultivation mode, scale, etc.). Mushrooms listed in the test results were cultivated using conventional methods in a culture room with 300 containers and a growth room with 300 containers. In the characteristics tests, cultivation was performed using ten bags per block and the cultivation experiment was repeated twice.  
         [0035]     The following tests were conducted:  
         [0036]     (1) Dual Culture—conducted according to the examination standards for mushrooms where characteristics were observed on Difco PDA medium. The strains used were: MH18211 Commercial strain (Mori Sangyo #51)  
         [0037]     MH182113 mating strain  
         [0038]     MH182114 mating strain  
         [0039]     MH18284 Wild type  
         [0040]     Hokuto MY-75  
         [0041]     Hokuto MY-95  
         [0042]     MH18212 Commercial strain (Fujimoto sangyou M10)  
         [0043]     MH18222 Commercial strain (Tochiokimaitake)  
         [0044]     MH148261 Commercial strain (Tokatiana)  
         [0045]     With regard to the dislike-touch reaction, the results were as follows where + is present and − is absent.  
                                                             Hokuto NT-100                                        Hokuto NT-100   −           MH18211   +           MH182113   +           MH182114   +           MH18284   +           Hokuto MY-75   +           Hokuto MY-95   +           MH18212   +           MH18222   +           MH148261   +                      
 
         [0046]     (2) Mycelial growth—the growth of Hokuto NT-100 was compared with Hokuto MY-95 and MH18211.  
                                                                                                               temperature(° C.)                    10   15   20   25   30   35                        Hokuto NT-100(mm/day   0.8   1.7   2.4   2.6   1.0   0.1       Hokuto MY-95(mm-day)   0.9   1.4   1.6   2.0   1.2   0.1       MH18211(mm/day)   0.8   1.8   2.5   2.9   2.7   0.2                  
 
         [0047]    
       
         
               
               
             
               
               
               
               
               
               
               
               
             
               
               
               
               
               
               
               
               
             
           
               
                   
                   
               
               
                   
                   
               
               
                   
                 temperature(° C.) 
               
             
          
           
               
                   
                 20 
                 22 
                 24 
                 26 
                 28 
                 30 
                 optimum temp. 
               
               
                   
                   
               
             
          
           
               
                 Hokuto NT-100(mm/day 
                 2.3 
                 2.5 
                 2.6 
                 2.5 
                 2.1 
                 1.3 
                 24 
               
               
                 Hokuto MY-95(mm-day) 
                 1.6 
                 1.8 
                 2.1 
                 2.2 
                 2.0 
                 1.9 
                 26 
               
               
                 MH18211(mm/day) 
                 2.4 
                 2.8 
                 3.0 
                 3.2 
                 3.3 
                 3.2 
                 28 
               
               
                   
               
             
          
         
       
     
         [0048]     (3) Characteristics data—cultivation data for Hokuto NT-100 was compared with Hokuto MY-95 and MH18211.  
                                           Characteristics   Hokuto NT-100   Hokuto MY-95   MH18211                   Capsule   Medium   Medium   Medium       formation       Capsule   Absent   Absent   Present       coloration       Length of time   60-63 days   60-63 days   71-73 days       until fruit body       formation at       optimal temper-       ature       Optimal develop-   18—21 C.   18-21 C.   18-20 C.       ment temperature       Optimal fruit   17-18 C.   17-18 C.   17-18 C.       body growth       temperature       Development   September   September   September       period (nat-       ural cultivation)       Yield   574.2 ± 2.6 g   575.9 ± 53.8 g   338.9 ± 44.7 g       Cap size   56.4 ± 16.5 mm   43.6 ± 15.8 mm   45.1 ± 10.9                   mm       Cap thickness   2.6 ± 0.4 mm   2.6 ± 0.5 mm   2.6 ± 0.5 mm       Cap surface color   Dark yellow red   Grayish brown   Grayish           (1910)   (1919)   yellow                   (2212)                  
 
         [0049]     (4) Temperature data—data for the optimum development temperature of Hokuto NT-100 was determined using conventional cultivation methods where fungal development was monitored at different temperatures, the results being as follows:  
                         TABLE 1                           Primordium formation at each development temperature            Development           temperature (C.)   Hokuto NT-100               &lt;15   Primordium formation occurred 61 days           after inoculation       16-20   Primordium formation occurred 56 days           after inoculation       21-25   Low pigmentation on the culture           medium surface       &gt;25   No budding                  
 
 As shown in Table 1, while primordium formation occurred at temperatures below 20° C., when considering cultivation style and productivity, earlier primordium formation is desirable. Therefore temperatures between 16 and 20° C. were suitable, and, in this temperature range, development was most favorable at 18-20° C. 
 
         [0050]     (4) Vitamin D2 Content  
         [0051]     The vitamin D2 content in the fruit body was measured with HPLC and the results were as follows:  
                                                                             Hokuto   Hokuto               NT-100   MY-95   HM18211                                        The vitamine D2   20.6   15.6   7.1           (μg/100 g)           The vitamine D2   824.0   624.0   280.0           (IU/100 g)