Results 151 to 160 of about 2,349 (192)
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Mycorrhiza, 2016
Pecan, Carya illinoinensis, is an economically important nut producing tree that can establish ectomycorrhizal symbiosis with a high diversity of fungi. In the southern USA, truffles (Tuber spp.) sometimes fruit prolifically in cultivated pecan orchards and regularly associate with pecan roots as ectomycorrhizae (ECMs).
Giorgio, Marozzi +6 more
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Pecan, Carya illinoinensis, is an economically important nut producing tree that can establish ectomycorrhizal symbiosis with a high diversity of fungi. In the southern USA, truffles (Tuber spp.) sometimes fruit prolifically in cultivated pecan orchards and regularly associate with pecan roots as ectomycorrhizae (ECMs).
Giorgio, Marozzi +6 more
openaire +2 more sources
Effect of Sphaerosporella brunnea mycorrhizas on mycorrhization of Quercus ilex × Tuber melanosporum [PDF]
New Zealand Journal of Crop and Horticultural Science, 2008 It is generally accepted that Sphaerosporella brunnea is a significant ectomycorrhizal contaminant in nurseries producing plants mycorrhized with various species of Tuber, and subsequently in truffières after outplanting.
Luis G Garcia-Montero
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Soils and Techniques for Cultivating Tuber melanosporum and Tuber aestivum in Europe
2012Analysis of environmental conditions in productive natural European truffieres has permitted physico-chemical characterization of truffle soils and management techniques favourable to truffle production (Tuber melanosporum and Tuber aestivum). European Tuber melanosporum soils have a balanced texture with equal proportions of clay, silt and sand, 1–70 %
Gérard Chevalier, Pierre Sourzat
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Introduced Tuber aestivum replacing introduced Tuber melanosporum: a case study
Agroforestry Systems, 2012A Tuber melanosporum plantation established in 1994/1995 on Kibbutz Bar’am (in the Upper Galilee, Israel) gradually lost its T. melanosporum mycorrhiza. In 1999, T. aestivum inoculated seedlings were inadvertently introduced into the plantation to fill the gaps between trees. A single T. melanosporum fruit body was found in 1999.
Tidhar Turgeman +7 more
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Volatile organic compounds from a Tuber melanosporum fermentation system
Food Chemistry, 2012A total of 59 volatile organic compounds (VOCs) were identified from Tuber melanosporum fermentation: 53 from its fermented mycelia and 32 from the fermentation broth. Alcohol-derived compounds were predominant in both the fermentation mycelia and the broth, although long chain fatty acids and isoprenoids were, for the first time, also found in the ...
Yuan-Yuan, Li +4 more
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Instrumental monitoring of the birth and development of truffles in a Tuber melanosporum orchard
Mycorrhiza, 2014Mycorrhizal symbiotic plants, soil suitability, temperature, and humidity are, by general consensus, considered decisive factors in truffle production. However, experimental approaches to define the environmental conditions that stimulate formation of truffle primordia and promote their growth to maturity have been lacking.
PACIONI, Giovanni +5 more
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Molecular Tools for the Identification of Tuber melanosporum in Agroindustry
Journal of Agricultural and Food Chemistry, 2000Tuber melanosporum Vitt., Tuber magnatum Pico, and Tuber uncinatum Chat. can be differentiated by their morphological characters. Fraud problems have arisen recently with the importation to Europe of truffles from China. T. melanosporum is morphologically very close, but distinct from the Chinese species [Tuber indicum (Cooke and Massee) and T ...
N, Séjalon-Delmas +5 more
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Unlocking the Puzzling Biology of the Black Périgord Truffle Tuber melanosporum
Journal of Proteome Research, 2013The black Périgord truffle (Tuber melanosporum Vittad.) is a highly prized food today, with its unique scent (i.e., perfume) and texture. Despite these attributes, it remains relatively poorly studied, lacking "omics" information to characterize its biology and biochemistry, especially changes associated with freshness and the proteins/metabolites ...
Islam, Mohammad Tawhidul +8 more
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Principal constituents of black truffle (Tuber melanosporum) aroma
Journal of Agricultural and Food Chemistry, 1987Isolement et identification, par chromatographie gazeuse sur colonne capillaire et spectrometrie de masse, de 14 constituants volatils dont 9 sont decrits pour la premiere fois pour la ...
Thierry Talou +2 more
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Mycorrhiza, 2015
Truffles are edible hypogeous ascomycetes highly appreciated worldwide, especially the black truffle (Tuber melanosporum Vittad.). In recent decades, the cultivation of the black truffle has expanded across the Mediterranean climate regions in and outside its native range. Members of the Thelephoraceae (Thelephorales, Agaricomycetes, Basidiomycota) are
Ana María, De Miguel +4 more
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Truffles are edible hypogeous ascomycetes highly appreciated worldwide, especially the black truffle (Tuber melanosporum Vittad.). In recent decades, the cultivation of the black truffle has expanded across the Mediterranean climate regions in and outside its native range. Members of the Thelephoraceae (Thelephorales, Agaricomycetes, Basidiomycota) are
Ana María, De Miguel +4 more
openaire +2 more sources