Pisabarro de Lucas, GerardoPeñas Parrila, María ManuelaPérez Garrido, María GumersindaPark, Sang-KyuEizmendi Goicoechea, ArantzaParada Albarracín, Julián AndrésPalma Dovis, LeopoldoIdareta Olagüe, EnekoJurado Cabanillas, JavierCastellón Gadea, JordiRamírez Nasto, Lucía2018-02-142018-02-14200684-9769-107-5https://academica-e.unavarra.es/handle/2454/27208Comunicación presentada al VI Meeting on Genetics and Cellular Biology of Basidiomycetes (GCBB-VI), organizado por y celebrado en la Universidad Pública de Navarra el 3-6 de junio de 2005.The breeding of new varieties of industrially cultivated edible mushrooms must proceed in the framework defined by the breeding objectives, the biological characteristics of the material and the legal and cultural constraints imposed to the breeding technology to be used. This last aspect is of the greatest importance in the case of a food that is considered in European countries as high quality and closer to nature than other industrially produced foods. This fact prevents the use of genetic-engineering based technologies for breeding, as the consumers would hardly accept genetically modified mushrooms. Consequently, mushroom breeding should be based on time-consuming processes of classic breeding. Molecular biology, however, can offer to the breeders useful tools for speeding up the selection process, for evaluating the new bred lines and, last but not least, to identify and eventually protect legally the outcome of their breeding programs.20 p.application/pdfeng© Autores; Universidad Pública de Navarra. Esta publicación no puede ser reproducida, almacenada o transmitida total o parcialmente, sea cual fuere el medio y el procedimiento, incluidas las fotocopias, sin permiso previo concedido por escrito por los titulares del copyright.Edible mushroomsPleorotus ostreatusBreedinginfo:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/openAccessAcceso abierto / Sarbide irekia