| Record ID No. |
2321 |
| Author(s) |
Csorbaine A. G., Bratek Z., Molnar K., Dimeny J. , 2008 |
| Affiliation |
Szent Istvan University, Fac Agr & Environm Sci, Inst Hort Technol, Str Pater Karoly 1, H-2100 Godollo, HUNGARY |
| Title |
A case study on the soil parameters and mycorrhizal levels of plantlets on an extensive truffle orchard |
| Source. Vol.(no):Page |
Cereal Research Communications. 36(1): 551-554p. |
| Categories |
Ectomycorrhiza
|
| Subjects |
Soil plant relations
|
| Sub-subjects |
Tissue Culture
|
| Host |
Plants |
| Organism |
Mycorrhiza, Truffles |
| Country |
Hungary, Eastern Europe |
| Abstracts |
Mycorrhiza fungi play an important role in the life of higher plants, improving their nutrient and water uptake (Bíró, 2007). Besides these functions some of them develop ascocarp of great gastronomic value. Truffles have been considered as rare and highly
appreciated spices in Europe and in the World. Besides the history of collection and gastronomic use of these delicacies efforts for the cultivation started more than two hundred years ago. The cultivation technology is based on the successful mycorrhiza relationship between the fungus and the host tree, aimed first by Joseph Talon, who
sowed acorns under truffle producing trees then planted out them, resulting in a plantation imitating natural truffle habitats (Hollós, 1911). Since then truffle cultivation developed to a modern technology when seedlings mycorrhized under controlled circumstances are planted out in a spacious grid. Nevertheless, a way of “extensive” cultivation is still exists when mycorrhiza contact develops after planting out seedlings or sowing acorns covered by truffle suspension. And, although this method involves a
potential risk of being colonized by other mycorrhizal fungus and it needs more time to produce truffles, due to its lower cost of establishment (one tenth of the cost of planting
mycorrhized plantlets) it is popular (Gógán et al, 2007a).
|
