Tolerance of Agaricus bisporus to Bacterial Brown Blotch by Pseudomonads

Woo-Hyun   Kim1   Tae-Ryong   Kwon1   Yong-Gyun  Kim2   Soon Wook  Kwon3   Youn-Lee  Oh4   Min-Gu  Kang1,*   

1Gyeongbuk Agricultural Research and Extension Services
2Chungnam Agricultural Research and Extension Services
3Department of Plant Bioscience, Pusan University
4Mushroom Science Division, National Institute of Horticultural and Herbal Science

Abstract

Pseudomonads cause bacterial brown blotch disease, which causes great damage to the common mushroom Agaricus bisporus. The tolerance of A. bisporus to pseudomonads was tested and found to not be correlated with mycelium growth ability. The offsprings of the tolerant strain (ASI1085) to pseudomonads were not as tolerant as their parents in the mycelium stage. But, tolerance decreased compared to mycelium in the fruiting body. The offsprings of the weakly tolerant strain (ASI1321) were even more weak in the mycelium stage. It is presumed that the tolerance of the parents is transferred to later generations. The tolerance in the mycelium was not correlated in the fruiting body. Therefore, the browning of the fruiting body is thought to be induced by other factors. Pseudomonas tolaasii caused higher browning than Pseudomonas agarici. Pseudomonas reactans did not have a significant effect on the mycelium, but affected the browning of the fruit bodies. P. agarici had higher ability to inhibit mycelium growth than fruiting body growth.

Acknowledgements

This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through Golden Seed Project, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA,  213007-05-1-WTJ21).

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