Characterization of Sporophores, Spore Prints, Spines, Basidia, and Basidiospores of Seven Genotypes of Hericium erinaceus (Bull.: Fr.) Pers.

In the present investigation, the morphology, dry matter, water content, fragrance of dry powder, the dimension of sporophores, basidia, and basidiospores, and length of spines of genotypes He101, He-102, He-104, He-105, He-107, He-108, and He-109 of Hericium erinaceus were studied. The above genotypes were broadly categorized into clumping type (single clumping typeHe-108 and multiple clumping typeHe-101, He-104, He-107, He-109) and branching type (thick branching typeHe-105 and diffuse branching type-He-102). The highest 29.99 % dry matter was calculated with He-102 along with 70.01% water content. The dry powder of He-101, He104, He-105, He-108, He-109 fragranced like vanilla essence. The cooked mushroom of even all genotypes rather gave lobster-like taste. However, He-102 and He-107 produced unpleasant raw lichen and mixed spicy-vanilla type fragrances, respectively. The dimension of each of sporophores, basidia, and basidiospores was found identical and measured 4.1-6.2 x 3.8-5.7 cm, 27-45x 5.20-7.51 μm, and 5.20-6.9 x 4.20-5.80 μm, respectively. However, the genotypes were characterized with the longest 2.08 cm (He-108), medium 1.05-1.52 cm (He-101, He-104, He107, and He-109), and short 0.32-0.52 cm (He-102, He-105) spines. The spore prints of the genotypes were white and varied in shape, texture, and thickness.