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Development, evaluation and characterization of browning-resistant hybrids of white button mushroom (Agaricus bisporus)

Postharvest browning in white button mushroom is a major
limiting factor determining the quality and marketability of
mushrooms. In the present study, 361 hybrids were
developed using non-fertile isolates from eleven button
mushroom strains. A total of forty one browning tolerant
hybrids were selected and evaluated for the yield. Five of
these were evaluated on large scale in commercial units
and two have been finally selected on the basis of higher
yield than the strains used by the commercial units. The
selected five hybrids showed very low level of enzymes
responsible for browning i.e., laccase, polyphenol oxidases
and tyrosinase.The hybrids were characterized using SSR,
IRAP and ReMAP markers and distinguishing bands for
hybrids could be identified. The developed hybrids will
address post harvest browning problems of button
mushroom industry.