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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.

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