Persistence of Tuber melanosporum in truffle orchards in North Carolina, USA

Meadows, Inga; Gaskill, Kelly; Stefanile, Leonora; Sharpe, Suzette; Davis, Jeanine M.

doi:10.1007/s00572-020-00982-8

Cited by 7 publications

(3 citation statements)

References 22 publications

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“…The extraction of volatile compounds from truffles would open an opportunity for the Australian truffle industry to compete with other international suppliers. Likewise, turning fresh truffles into natural truffle aroma extract that has a longer shelf life will not only enable truffle‐producing countries in the Northern Hemisphere such as France, Italy, Spain, and the United States (Meadows et al., 2020; Zambonelli et al., 2016) to boost counter‐seasonal export to Australia and New Zealand during their summer period but also allow the development of sustainable export business in Asia. Overall, this would contribute to the commercial viability of the truffle industry by helping the emerging truffle industry to thrive and expand (Lee, 2008).…”

Section: Aroma Extraction As a Potential Alternative Solutionmentioning

confidence: 99%

Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

Phong

Gibberd

Payne

et al. 2022

Comp Rev Food Sci Food Safe

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Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and extremely perishable. Truffles deteriorate rapidly showing undesirable changes within 10 days from harvest in aroma and visual appearance after harvest. The very short postharvest shelf life (about 7–10 days) limits the potential for export and domestic consumption all year round. Several preservation methods have been studied to prolong their shelf life without the loss of aroma. However, all traditional preservation techniques have their own shortcomings and remain challenging. The extraction of natural truffle aroma volatiles for food applications could be a potential alternative to replace the existing synthetic flavoring used for processed truffle products. Four commonly used extraction methods for recovering volatile compounds from plants, namely, supercritical carbon dioxide extraction, Soxhlet extraction, distillation, and cold pressing, are critically analyzed. Up to date, existing research about the extraction of aroma volatiles from truffles is limited in the literature but based on the volatility of the key truffle volatile compounds, supercritical carbon dioxide extraction may offer the best possibility so that a natural truffle‐based product that can be used in food applications throughout the year can be made available.

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Section: Aroma Extraction As a Potential Alternative Solutionmentioning

confidence: 99%

Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

Phong

Gibberd

Payne

et al. 2022

Comp Rev Food Sci Food Safe

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“…However, developing cheaper and more practical mycorrhizal synthesis techniques has long been the target for researchers. In the United States and Europe, the Tuber and Lactarius genus orchards have been established and corresponding fruiting bodies have been produced successfully ( Meadows, Gaskill, Stefanile, Sharpe, & Davis, 2020 ; Bach et al, 2021 ; Guerin-Laguette et al, 2014 ). Ectomycorrhiza usually has a mantle, Hartig net (HN), and emanating hyphae ( Peterson & Massicotte, 2004 ).…”

Section: Introductionmentioning

confidence: 99%

Preliminary exploration on the ectomycorrhizal status of a wild edible <i>Gomphus</i> species from Southwest China

et al. 2023

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A wild edible Gomphus species was discovered at local wild mushroom markets from May to November in Southwest China, where it was eaten for hundreds of years. However, litter information on the taxonomy is available. Whether Gomphus is a saprotrophic, parasitic, or ectomycorrhizal (ECM) fungus is unclear. In the present study, field investigation, fungi isolation, optimum medium, morphological description, molecular analyses, and preliminary exploration on mycorrhizal synthesis were carried out. The morphological and molecular analyses showed that the same species between Gomphus matijun and Gomphus sp. (zituoluo) might be the related species of Gomphus purpuraceus. Moreover, the root dry weight and first-lateral root number of inoculated seedlings were significantly enhanced by evaluating Pinus massoniana seedlings inoculated with G. matijun. Meanwhile, the levels of nine phytohormones, including five new phytohormones, in the roots of inoculated seedlings were upregulated. This study explored the mycorrhizal synthesis of the wild edible Gomphus species from Southwest China with P. massoniana Lamb. We concluded that G. matijun might be an ECM fungus. The mycorrhizal synthesis of G. matijun under pure culture conditions provided the basis for the next inoculation under controlled soil conditions, making the conservation and cultivation of G. matijun feasible in the future.

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“…Wild black truffles are mainly found in Italy, France, and Spain. However, owing to the high demand for black truffles and decreasing wild production levels, black truffles are also produced in plantations worldwide [4][5][6], although the harvesting season is limited to winter in the Northern Hemisphere [7]. Truffle harvesting has historically pursued a commercial purpose [8]: Global truffle production is currently approximately 120,000 kg year −1 , generating an annual turnover of about EUR 50 million for truffle growers [9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Irrigation Methods on Black Truffle Production

Magarzo,

Alba,

Santos del Blanco

et al. 2023

Agronomy

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Spain is one of the main producers of black truffle (Tuber melanosporum Vittad.), a fungus of great economic importance. Black truffles are usually cultivated in Quercus ilex orchards, as water availability is one of the most important factors influencing truffle production. Optimizing watering systems is essential to reduce the amount of water wasted. Nevertheless, up to now, no study has been carried out comparing the efficiency of different irrigation systems in truffle plantations. The aim of this study was to compare the efficiency of two different irrigation systems, namely a drip irrigation system and a micro-sprinkler system, in a Quercus ilex plantation situated in Burgos, Spain. Our data showed that there were no differences between the two irrigation systems in terms of truffle yields, the number of truffles, quality (based on truffle size), or the date of truffle harvesting. However, when other parameters were taken into consideration, such as the economic and environmental impact of installing and running these systems, drip irrigation was deemed the superior irrigation system because it uses less water. This study validates for the first time the use of drip irrigation rather than a micro-sprinkler system (the most commonly used in truffle plantations) because of its greater water use efficiency, which is an increasingly important consideration given future climate change scenarios marked by global water scarcity.

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Persistence of Tuber melanosporum in truffle orchards in North Carolina, USA

Cited by 7 publications

References 22 publications

Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review

Preliminary exploration on the ectomycorrhizal status of a wild edible <i>Gomphus</i> species from Southwest China

Effect of Irrigation Methods on Black Truffle Production

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