Pleurotus ostreatus breeding. Mapping of QTLs related to important agronomic traits
2002
Larraya Reta, L.M.
The white rot fungus Pleurotus ostreatus (oyster mushroom) is an edible basidiomycete with increasing agricultural and biotechnological importance. Currently, it occupies the second place in the edible mushroom world-wide market and it is industrially exploited because of its ability to degrade wood and lignin-related products. Despite of the economic interest of the oyster mushroom, the number of genetic studies aimed towards the design of breeding programs is scarce. This work attempt to offer some basis about the genetic control of several quantitative traits related to P. ostreatus crop. As a first step, Quantitative Trait Loci analysis has been performed for vegetative growth rate, a trait related to tolerance to the attack of green molds (chapter 2). In the same way, production related traits (yield, precocity, tolerance to high fruiting temperatures) as well as quality related traits (cap colour, fleshiness, storage weight loss) have been analysed (chapter 3)
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Bibliographic information
This bibliographic record has been provided by International Center for Advanced Mediterranean Agronomic Studies - Mediterranean Agronomic Institute of Montpellier
