Effect of some substances produced in the pre-simbiontic phase on the morpfology of Tuber borchii Vittad. mycelium

Effects of 6 substances of 29 specifically expressed in the pre-simbiotic phase of Tuber borchii Tilia americana interaction and root extracts obtained in water and ethanol were tested on T. borchii mycelium. Root extracts increased hyphal branching; this is in agree with data obtained using only endo-mycorhhizal fungi. The tested substances showed various effects on morphology and features of mycelia. Probably lipophylic substance is present in root extracts and causes an increase of hyphal branching, wheres the other substances, perhaps except benzothiazol, do not seem directly involved in the pre-simbiotic interaction

Cultivation of edible ectomycorrhizal fungi by in vitro mycorrhizal synthesis

Giomaro, Sisti and Zambonelli discuss the problems encountered in the stady of edible ECM, with major emphasis on truffle. References to root culture suggest a number of promising avenues for research. One of the difficulties encountered in studying species such as Tuber or Cantharellus spp. is that their biology involves interactions with a large number of soil bacteria. Root cultures should prove useful in determining which species are critical for the development of the mycelia as well as fruit bodies. Understanding signalling, biochemical exchanges, and mutualist physiology should be improved using this approach. The maintenance and production of inoculums should also benefit fron monoxenic culture

Volatiles profile of red apple from Marche region (Italy)

The volatile composition of different parts (whole fruit, peel and flesh) of a rare wild red apple named “Mela Rossa Val Metauro” was established by SPME (Solid Phase Micro-Extraction) sampling, followed by GC-MS analysis. The most prominent constituent in all the three parts was the sesquiterpene (E,E)-α-farnesene. The presence of the ester ethyl hexanoate particularly in the flesh (39.8%) gives a special exotic flavor to the fruit

Volatile profile of red apple from Marche region (Italy).

The volatile composition of different parts (whole fruit, peel and flesh) of a rare wild red apple named “Mela Rossa Val Metauro” was established by SPME (Solid Phase Micro-Extraction) sampling, followed by GC-MS analysis. The most prominent constituent in all the three parts was the sesquiterpene (E,E)-α-farnesene. The presence of the ester ethyl hexanoate particularly in the flesh (39.8%) gives a special exotic flavor to the fruit