Ecology and management of morels harvested from the forests of western North America.

Pilz, David; McLain, Rebecca J.; Alexander, Susan J.; Villarreal-Ruiz, Luis; Berch, Shannon M.; Wurtz, Tricia L.; Parks, Catherine G.; McFARLANE, Erika M.; Baker, Blaze; Molina, Randy; Smith, Jane E.

doi:10.2737/pnw-gtr-710

Cited by 81 publications

(89 citation statements)

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“…It is geographically close to European Union countries, a location which, according to other exporter countries, gives Turkey an important advantage in shipping fresh morel to European destinations (Pilz et al, 2007). People prefer to eat this mushroom not only for its nutritional value but also for its good taste (Pilz et al, 2007) Iqbal (1993 reported that Morchella is low in calories, rich in minerals, and contains 42% protein in dry samples. Yıldız et al (2004) determined the crude protein of Morchella conica and M. esculenta as 22.6 and 26.8 (calculated as N × 6.25), respectively.…”

Section: Introductionmentioning

confidence: 99%

Detection of Volatile Aroma Compounds of Morchella by Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS)

Taşkin

2013

Not Bot Hort Agrobot Cluj

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This study was conducted at the Horticulture Department of Çukurova University, Adana, Turkey, in 2010 to determine the volatile aroma compounds of Morchella mushroom. Fresh samples of Morchella esculenta (Sample 1) and Morchella elata (Sample 2) were collected from Çanakkale (Sample 1) and Mersin (Sample 2) provinces in Turkey in the spring of 2010. Volatile aroma compounds were analyzed by headspace gas chromatography mass spectrometry (HS-GC/MS). A total of 31 aroma compounds were identified in the 2 analyzed samples: 7 alcohols, 7 esters, 7 ketones, 3 acids, 2 aldehydes, 1 terpene, phenol, 1-propanamine, geranyl linalool, and quinoline. Seventeen aroma components were identified in Sample 1, and 18 compounds were found in Sample 2. Phenol was determined as the major aroma compound in both Sample 1 and Sample 2, at 50.888% and 58.293% content, respectively. Alcohols, especially 1-octen-3-ol, were detected as the second major aroma components in Sample 1 and Sample 2, at 15.500% and 5.660% content, respectively. Carbamic acid, methyl ester was found only in Sample 1, at 11.379% content. The aroma components detected in the two samples differed. 1-Octadecanol; cyclooctylalcohol; trans-2-undecen-1-ol; butanoic acid, butyl ester (CAS); carbamic acid, methyl ester; 2-ethylhexyl-2-ethylhexanoate; phthalic acid, decyl isobutyl ester; 2,2,4-trimethyl-1,3-pentanediol diisobutyrate; decanal; nonanal; 7,9-di-tert-butyl-1-oxaspiro(4.5)deca-6,9-diene-2,8-dione; 2,5-cyclohexadiene-1,4-dione; 2,6-bis(1,1-dimethylethyl); and trans-alpha-bisabolene were detected only in Sample 1. Ethanol; silanediol, 2-methylaminoethanol; L-alanine, ethyl ester; carbonic acid, dodecyl isobutyl ester; acetic acid; butanoic acid; 2,3,4H-pyran-4-one; 5,9-undecadien-2-one; cyclooctene; 2-cyclopenten-1-one; 1-propanamine; geranyl linalool; and quinoline were determined only in Sample 2.

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Section: Introductionmentioning

confidence: 99%

Detection of Volatile Aroma Compounds of Morchella by Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS)

Taşkin

2013

Not Bot Hort Agrobot Cluj

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“…Two kinds of sclerotia exist in culture, such as encrusting sclerotia which tend to aggregate in a circular crust; and isolated sclerotia, which have growing margin [17,18]. The aim of this study was to evaluate some substrate materials for producing nutrient-rich mycelia and pre-scleroids of morels in culture.…”

Section: Class Pezizomycetesmentioning

confidence: 99%

Morel Culture Study Part I: Morchela sp. mycelial growth and nutrient-primed mycelia

Eliuz¹,

Gökşen²

2017

J App Biol Biotech

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Objectives: Cultivated morels have still not replaced wild morels. Thus, wild-harvested morels are one of the most valuable forest products in the global market. Many researchers have discussed why morels are difficult and expensive to culture and investigated cheaper to grow morels. Material and methods: In this study, we researched optimal living conditions for morels using an artificial inexpensive method. We used different substrates, such as peat, potato crust, rice hulls, wheat, sawdust, and chestnut crust, to produce Morchella presclerotia. Results and Conclusions: We determined mycelial growth using the colony diameter method and Morchella nutrient-primed prepared by using only peat and its mixtures with potato crust, rice hulls, wheat, sawdust and chestnut crust in different ratios after removing the spores. The results show that the pre-sclerotial time was accelerated using cheap substrates and that a sclerotia kit could be developed.

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“…Due to their desirable ﬂavor and short fruiting season, morels become the world’s most prized edible fungi. To meet the demand created by their growing popularity, wild morels, the main source of edible morels, are harvested commercially and exported extensively from China, India, Turkey, Mexico, and the United States (Pilz et al 2007). In China, the annual export of dried morels increased ﬁvefold from 181,000 kg to 900,000 kg over the past 5 years, averaging $160 US dollars per kilogram.…”

Section: Economic Importance Of Morelsmentioning

confidence: 99%

A review on research advances, issues, and perspectives of morels

Zhao

Yang

2015

Mycology

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Morels, a group of the world’s most prized edible and medicinal mushrooms, are of very important economic and scientific value. Here, we review recent research progress in the genus Morchella, and focus on its taxonomy, species diversity and distribution, ecological diversity, phylogeny and biogeography, artificial cultivation, and genome. We also discuss the potential issues remaining in the current research and suggest some future directions for study.

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Ecology and management of morels harvested from the forests of western North America.

Cited by 81 publications

References 0 publications

Detection of Volatile Aroma Compounds of Morchella by Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS)

Detection of Volatile Aroma Compounds of Morchella by Headspace Gas Chromatography Mass Spectrometry (HS-GC/MS)

Morel Culture Study Part I: Morchela sp. mycelial growth and nutrient-primed mycelia

A review on research advances, issues, and perspectives of morels

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