Abstract: The present variety of Bunashimeji mushroom named ‘HKHM25’ was cultivated by the gathering and repeated breeding of Bunashimeji mushrooms having thick and elastic stems, dark cap color, strong cap roll, and a large mushroom size, has a high quality and enhanced cultivation stability. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: The present invention relates to a new and distinct White Maitake variety named ‘YUKIGUNIMAI 14GO’, which is characterized by: (1) there is no color unevenness throughout the caps of the fruit body, and it has a homogeneous white color; (2) it has a remarkably low incidence of the caps to be colored in the fruit body; and (3) it does not become colored even under black light irradiation including ultraviolet light.

Abstract: The present variety of Bunashimeji mushroom named ‘HKHM25’ was cultivated by the gathering and repeated breeding of Bunashimeji mushrooms having thick and elastic stems, dark cap color, strong cap roll, and a large mushroom size, has a high quality and enhanced cultivation stability. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: The present variety of mushroom named ‘Grifon-8go’ was cultivated by the gathering and repeated breeding of Maitake mushrooms having dominant traits, which has good qualitative character and appearance, a strong curving cap of high quality, and enhanced cultivation. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: The present variety of mushroom named ‘Marmo22go’ was cultivated by the gathering and repeated breeding of Bunashimeji mushrooms having dominant traits, which has good qualitative character and appearance, a thick white stem, a large mushroom size, and a resistance to high temperatures. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: The claimed cauliflower mushroom plant named ‘shirobanabijin’ has a higher primordium forming ability and a higher differentiating ability and, hence, higher productivity, higher production stability and higher crop yield. Further, the fruit body of ‘shirobanabijin’ has a greater branch thickness and a moderately resilient flesh texture and, therefore, is less susceptible to breakage and shape collapse of petals and branches in the harvesting and the packaging thereof. Thus, ‘shirobanabijin’ ensures efficient workability in the harvesting and the packaging. In addition, ‘shirobanabijin’ is white and has higher product quality as compared with existing varieties.

Abstract: The present variety of mushroom plant named ‘HOKSY 8’ was cultivated by the gathering and repeated breeding of Shiitake mashrooms having dominant traits, which has good qualitative character and appearance, low malformation rates, hardly breakable lamella, and enhanced cultivation. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: Disclosed is a novel shiitake strain Lentinula edodes (Berk.) Pegler GNA01 (accession No: KCCM11135P) and a fruit body produced by culturing the same. The fruit body exhibits a new morphology and a new taste.

Abstract: The present variety of mushroom plant named ‘marmo shiro-2’ was cultivated by the gathering and repeated breeding of Bunashimeji mushrooms having dominant traits, which has good qualitative characteristics and appearance, less adhesion of the stem, excellent keeping qualities and storage life, and improved after-storage taste. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: The present variety of mushroom plant named ‘Grifon-7’ was cultivated by the collecting and repeated breeding of Maitake mushrooms having dominant traits, which has good qualitative characteristics and appearance, thick color at the cap surface, white color at the back side of the cap, and excellent cultivability and high yields. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: A new and distinct variety of mushroom plant of beech mushroom, Hypsizigus marmoreus, named “FINC-1”, is cultivated by gathering and repeated breeding of fungal strains with dominant traits to have short culture length, short growth length, high yield, good appearance, no bitterness, and it is exquisite in stability, reproducibility and uniformity when produced.

Abstract: This project is related to the inventor, Najmeh (Setareh) Nejat, Master of Science thesis. During the research, Phytophthora Nejat-Spina was discovered as a new species in the kingdom of Stramenopila, phylum of Oomycota, class of Pythiales, genus of Phytophthora, and belong to the family of Pythiaceae. Phytophthora Nejat-Spina is a plant symptoms, detected as a root rot in sapling of Ziziphus spina-christi, a plant that is growing up in a small town “Kazeroon” in state of Fars in Iran. Phytophthora Nejat-Spina has genome sequence similarities with Phytophthora arecae and Phytophthora palmivora, and has morphological similarities with spices Phytophthora Porri, Phytophthora Sojae, and Phytophthora Megasperma, but the microbiology results showed a lots of differences with them, a comparison charts are also provided in the upcoming pages.

Abstract: The present invention relates to new, distinct horticultural varieties of mushroom plant of the species Pleurotus eryngii. The new varieties, named ‘PLE-3’ and ‘PLE-5’, was found by crossbreeding eryngii varieties having dominant traits. The varieties are featured by its presentable carpophore, delicacy, stability and uniformity and pronounced distinguishability.

Abstract: A new and unique variety of the mushroom Agaricus bisporus (J. Lange) Imbach is described. It exhibits an attractive appearance that includes a smooth, bright white cap, and is biologically incompatible with strains of the ‘U1’ lineage group.

Abstract: Hybrid Agaricus bisporus mushroom strains having one or more genetic characteristics of a wild mushroom strain deposited under ATCC accession No. PTA-6903 or a progeny thereof and having specified physical and genetic characteristics are disclosed along with methods of producing brown mushrooms for commercial use.

Abstract: The present variety of mushroom plant named Hokuto Shiro Ichigoukin was produced by crossbreeding mutant fungal strains of two parent varieties, a female variety Hokuto Hachigoukin and a male variety Hokuto Jyunigoukin, after UV irradiation. This edible mushroom is not bitter, and can be cultivated anywhere a cultivation facility can be arranged.

Abstract: The present variety of mushroom plant named ‘Hokuto Shiro Ichigoukin’ was produced by crossbreeding mutant fungal strains of two parent varieties, a + variety ‘Hokuto Hachigoukin’ and a ? variety ‘Hokuto Jyunigoukin,’ after UV irradiation. This edible mushroom is not bitter, and can be cultivated anywhere a cultivation facility can be arranged.

Abstract: The present invention relates to a new, distinct horticultural variety of shiitake mushroom, Lentinus edodes (Berk.) Sing. This new variety, named ‘HS607’, was found by crossbreeding. It is adaptable to both season-off cultivation on logs and short (forcing) or long (natural) term cultivation on sawdust beds.

Abstract: A new and distinct Agaricus bisporus Imbach mushroom cultivar known by the variety name ‘Broncoh’ that has a yield that is on average 25-28% higher than the present-day commercial brown strains and produces fruiting bodies which are firm and have a good shelf life.

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 from mushrooms related to Hokuto MY-95 and Hokuto MY-75, which are registered varieties of a Japanese corporation and a wild variety found in Aomori Prefecture of Japan.

Abstract: ‘Spoppo’ is a new variety of oyster mushroom that produces no spores and has well-developed fleshy caps.

Abstract: A new and unique variety of the mushroom Agaricus subrufescens Peck was produced by crossbreeding a single spore isolate from the fungal strain ‘I-101’ and a single-spore isolate from the fungal strain ‘SBRFG’. The resultant hybrid, named ‘H1X1’, exhibits early cropping, large size, high productivity, and an attractive appearance that includes a smooth, round cap.

Abstract: A new and distinct variety of mushroom plant of Bunashimeji mushroom, Hypsizigus marmoreus, named ‘Hokuto-18’, is cultivated by gathering and repeated breeding of fungal strains having dominant traits. This new and distinct variety has good qualitative character and appearance, good keeping quality and storage life and delicious tasting and is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: A new and distinct variety of mushroom, named ‘Grifon 120’, is described, which mushroom is characterized by its cap with thick flesh and delicious-looking whitish undersurface, good qualitative character and appearance, good keeping quality and storage life and delicious tasting. The mushroom can be cultivated by gathering and repeated breeding of fungal strains having dominant traits and is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: The present invention relates to new, distinct horticultural varieties of mushroom plant of the species Pleurotus eryngii. The new varieties, named ‘PLE-3’, was found by crossbreeding eryngii varieties having dominant traits. The varieties are featured by its presentable carpophore, delicacy, stability and uniformity and pronounced distinguishability.

Abstract: The present variety of mushroom plant named ‘Grifon-7’ was cultivated by the collecting and repeated breeding of Maitake mushrooms having dominant traits, which has good qualitative characteristics and appearance, thick color at the cap surface, white color at the back side of the cap, and excellent cultivability and high yields. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: The present variety of mushroom plant named ‘marmo shiro-2’ was cultivated by the gathering and repeated breeding of Bunashimeji mushrooms having dominant traits, which has good qualitative characteristics and appearance, less adhesion of the stem, excellent keeping qualities and storage life, and improved after-storage taste. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: The present variety of mushroom plant named ‘HOKSY 8’ was cultivated by the gathering and repeated breeding of Shiitake mashrooms having dominant traits, which has good qualitative character and appearance, low malformation rates, hardly breakable lamella, and enhanced cultivation. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: The inventive variety of shiitake mushroom plant named ‘FFT-52’ is morphologically characterized by a greater pileus diameter and a greater pileus thickness. Further, ‘FFT-52’ ensures a higher crop yield and an easier harvesting operation because it can be easily harvested manually without the use of a harvesting device. In addition, ‘FFT-52’ is highly resistant to a high-temperature load.

Abstract: The claimed cauliflower mushroom plant named ‘Shirobanabijin’ has a higher primordium forming ability and a higher differentiating ability and, hence, higher productivity, higher production stability and higher crop yield. Further, the fruit body of ‘Shirobanabijin’ has a greater branch thickness and a moderately resilient flesh texture and, therefore, is less susceptible to breakage and shape collapse of petals and branches in the harvesting and the packaging thereof. Thus, ‘Shirobanabijin’ ensures efficient workability in the harvesting and the packaging. In addition, ‘Shirobanabijin’ is white as compared with existing varieties.

Abstract: The present variety of mushroom named ‘Marmo22go’ was cultivated by the gathering and repeated breeding of Bunashimeji mushrooms having dominant traits, which has good qualitative character and appearance, a thick white stem, a large mushroom size, and a resistance to high temperatures. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: The present variety of mushroom named ‘HOKSY 10gokin’ was cultivated by the gathering and repeated breeding of Shiitake mushrooms having dominant traits, which has good qualitative character and appearance, a white stem of high quality, and enhanced cultivation. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: ‘ALLERPO’ is a new variety of oyster mushroom that produces no spores and has brown colored caps.

Abstract: The present variety of mushroom named ‘Grifon-8go’ was cultivated by the gathering and repeated breeding of Maitake mushrooms having dominant traits, which has good qualitative character and appearance, a strong curving cap of high quality, and enhanced cultivation. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.

Abstract: A new variety of shiitake mushroom that has a medium density, late growth according to temperature, an overall scaled cap, an average length of time from spawning to fruiting, and high yield at second and third month.

Abstract: The present invention relates to a new and distinct White Maitake variety named ‘YUKIGUNIMAI 14GO’, which is characterized by: (1) there is no color unevenness throughout the caps of the fruit body, and it has a homogeneous white color; (2) it has a remarkably low incidence of the caps to be colored in the fruit body; and (3) it does not become colored even under black light irradiation including ultraviolet light.

Abstract: A new variety of shiitake mushroom ‘HS911’ that has a medium growth rate, medium to small-size scales, a slender stipe, and a very light dry weight at harvest maturity.

Abstract: The present variety of Bunashimeji mushroom named ‘HKHM25’ was cultivated by the gathering and repeated breeding of Bunashimeji mushrooms having thick and elastic stems, dark cap color, strong cap roll, and a large mushroom size, has a high quality and enhanced cultivation stability. This edible mushroom is exquisite in stability, reproducibility and uniformity when being produced.