Abstract
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.
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