Postharvest diseases of Tuber melanosporum

Abstract

A genome-wide inventory of proteins involved in cell wall synthesis and remodeling has been obtained by taking advantage of the recently released genome sequence of the ectomycorrhizal Tuber melanosporum black truffle. Genes that encode cell wall biosynthetic enzymes, enzymes involved in cell wall polysaccharide synthesis or modification, GPI-anchored proteins and other cell wall proteins were identified in the black truffle genome. As a second step, array data were validated and the symbiotic stage was chosen as the main focus. Quantitative RT-PCR experiments were performed on 29 selected genes to verify their expression during ectomycorrhizal formation. The results confirmed the array data, and this suggests that cell wall-related genes are required for morphogenetic transition from mycelium growth to the ectomycorrhizal branched hyphae. Labeling experiments were also performed on T. melanosporum mycelium and ectomycorrhizae to localize cell wall components. Keywords Tuber melanosporumFungal genomeCell wallEctomycorrhizaeSymbiotic interactions

Hypobaric Packaging Prolongs the Shelf Life of Refrigerated Black Truffles (Tuber melanosporum)

“…Black truffles are also a valuable and expensive food specialty (up to 600 Euro/kg in Italy, data reported from , accessed on April, 2020) and the demand in the food market is steadily increasing [ 3 , 4 , 5 , 6 , 7 ]. However, a brief harvest period (January to mid-March in the northern hemisphere) and a short shelf life pose a limitation in front of a growing market’s demand [ 8 , 9 , 10 ]. In the last decade, novel approaches for prolonging the shelf life of fresh truffles have been devised in order to provide more efficient export with fast shipments to far-off markets [ 11 , 12 , 13 ].…”

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

“…These studies show that determining key volatiles that are responsible for the final aroma impression of truffles is challenging and complicated that involves both analytical and sensomics approaches as described in Section 1.3. Nonetheless, identifying key odorants that make up a high grade truffle is imperative for the establishment of a quality grading system based on volatile profile (Rivera, Blanco, Oria, et al., 2010; Romanazzi et al., 2015; Splivallo et al., 2011) and also if a successful aroma extraction method is to be developed.…”

“…The lack of technological advancements in instrumentation and software as well as adequate knowledge about truffle volatile compounds would hinder the successful design of a suitable extraction method. More fundamental studies such as understanding the behavior of key volatile constituents in truffles (Wang & Marcone, 2011) and identifying key factors that influence truffle aroma quality (Rivera, Blanco, Oria, et al., 2010; Romanazzi et al., 2015) that may be useful to improve an extraction process are required.…”

“…The role of these microbes in the life cycle, nutrition, and formation of aroma in truffles remains unknown (Antony‐Babu et al., 2014; Splivallo et al., 2015). Bacteria such as those from the genus Pseudomonas and members of the Enterobacteriaceae are believed to be beneficial in the development and maturation of truffles (Rivera, Blanco, Oria, et al., 2010; Romanazzi et al., 2015). It has also been speculated that truffle‐associated microbes might play a key role in the formation of characteristic truffle volatiles (Buzzini et al., 2005; Carrasco & Preston, 2020; Vahdatzadeh et al., 2015).…”

“…Truffles are considered one of the most luxurious and sought after food items in the world (Romanazzi, Servili, & Murolo, 2015) owing to their desirable organoleptic properties, rarity, and high perishability (Reale et al., 2009). Due to the strength of aroma and high price, truffles are commonly used as a flavor enhancer rather than as a food product in and of themselves (Pacioni, Cerretani, Procida, & Cichelli, 2014).…”