Breeding of a New Oyster Mushroom Cultivar ‘Cheongchun’ with Stable Cultivation and Superior Palatability

 Gyeonggi Province accounts for approximately 74.1% of oyster mushroom production in Korea, where ‘Chunchu 2ho’ is widely cultivated and distributed through direct marketing channels. However, increasing demand for improved appearance and yield has necessitated the development of new cultivars. ‘Cheongchun’ was developed by crossing monokaryons isolated from ‘Shinnong 46ho’ and ‘Chunchu 2ho’. The optimal temperature for mycelial growth was 23°C, with primordia formation at 20°C and fruiting at 14–18°C. The total cultivation period was 41 days. Morphologically, ‘Cheongchun’ showed a darker pileus (Lightness ↓21%) and a white stipe (107.5 mm). Yield reached 230.9 g per 1,100 mL bottle, approximately 7% higher than the control. On-farm trials showed comparable yield, although stipe bending occurred under insufficient ventilation.Palatability analysis indicated improved texture, with higher glutamic acid (3.12 mg/g) and total amino acid content (33.22 mg/g). Key volatile compounds contributed to a fresh aroma. Overall, ‘Cheongchun’ maintains cultivation stability while improving yield, color, and palatability, making it suitable for direct distribution. Further field validation is required.