Chestnut Agroforestry in Galicia, Spain
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CHESTNUT (CASTANEA Spp.) CULTIVAR EVALUATION for COMMERCIAL CHESTNUT PRODUCTION
CHESTNUT (CASTANEA spp.) CULTIVAR EVALUATION FOR COMMERCIAL CHESTNUT PRODUCTION IN HAMILTON COUNTY, TENNESSEE By Ana Maria Metaxas Approved: James Hill Craddock Jennifer Boyd Professor of Biological Sciences Assistant Professor of Biological and Environmental Sciences (Director of Thesis) (Committee Member) Gregory Reighard Jeffery Elwell Professor of Horticulture Dean, College of Arts and Sciences (Committee Member) A. Jerald Ainsworth Dean of the Graduate School CHESTNUT (CASTANEA spp.) CULTIVAR EVALUATION FOR COMMERCIAL CHESTNUT PRODUCTION IN HAMILTON COUNTY, TENNESSEE by Ana Maria Metaxas A Thesis Submitted to the Faculty of the University of Tennessee at Chattanooga in Partial Fulfillment of the Requirements for the Degree of Master of Science in Environmental Science May 2013 ii ABSTRACT Chestnut cultivars were evaluated for their commercial applicability under the environmental conditions in Hamilton County, TN at 35°13ꞌ 45ꞌꞌ N 85° 00ꞌ 03.97ꞌꞌ W elevation 230 meters. In 2003 and 2004, 534 trees were planted, representing 64 different cultivars, varieties, and species. Twenty trees from each of 20 different cultivars were planted as five-tree plots in a randomized complete block design in four blocks of 100 trees each, amounting to 400 trees. The remaining 44 chestnut cultivars, varieties, and species served as a germplasm collection. These were planted in guard rows surrounding the four blocks in completely randomized, single-tree plots. In the analysis, we investigated our collection predominantly with the aim to: 1) discover the degree of acclimation of grower- recommended cultivars to southeastern Tennessee climatic conditions and 2) ascertain the cultivars’ ability to survive in the area with Cryphonectria parasitica and other chestnut diseases and pests present. -
5 Fagaceae Trees
CHAPTER 5 5 Fagaceae Trees Antoine Kremerl, Manuela Casasoli2,Teresa ~arreneche~,Catherine Bod6n2s1, Paul Sisco4,Thomas ~ubisiak~,Marta Scalfi6, Stefano Leonardi6,Erica ~akker~,Joukje ~uiteveld', Jeanne ~omero-Seversong, Kathiravetpillai Arumuganathanlo, Jeremy ~eror~',Caroline scotti-~aintagne", Guy Roussell, Maria Evangelista Bertocchil, Christian kxerl2,Ilga porth13, Fred ~ebard'~,Catherine clark15, John carlson16, Christophe Plomionl, Hans-Peter Koelewijn8, and Fiorella villani17 UMR Biodiversiti Genes & Communautis, INRA, 69 Route d'Arcachon, 33612 Cestas, France, e-mail: [email protected] Dipartimento di Biologia Vegetale, Universita "La Sapienza", Piazza A. Moro 5,00185 Rome, Italy Unite de Recherche sur les Especes Fruitikres et la Vigne, INRA, 71 Avenue Edouard Bourlaux, 33883 Villenave d'Ornon, France The American Chestnut Foundation, One Oak Plaza, Suite 308 Asheville, NC 28801, USA Southern Institute of Forest Genetics, USDA-Forest Service, 23332 Highway 67, Saucier, MS 39574-9344, USA Dipartimento di Scienze Ambientali, Universitk di Parma, Parco Area delle Scienze 1lIA, 43100 Parma, Italy Department of Ecology and Evolution, University of Chicago, 5801 South Ellis Avenue, Chicago, IL 60637, USA Alterra Wageningen UR, Centre for Ecosystem Studies, P.O. Box 47,6700 AA Wageningen, The Netherlands Department of Biological Sciences, University of Notre Dame, Notre Dame, IN 46556, USA lo Flow Cytometry and Imaging Core Laboratory, Benaroya Research Institute at Virginia Mason, 1201 Ninth Avenue, Seattle, WA 98101, -
Boletus Mushrooms La Tia Jackson, Ian C
Genetic Diversity within Alaskan Boletus Mushrooms www.fungi-zette.com La Tia Jackson, Ian C. Herriott, József Geml, Gary A. Laursen, D. Lee Taylor Discussion Abstract •Clade 1 is composed of Alaskan samples from the interior and Northwest and We analyzed the genetic differences within the collection of samples from Europe. Although the species names do not match up they are genetically very similar, and B. citrinovirens is thought to be in what is called the Boletus mushroom from the UAF Fungal Herbarium, representing Identification on Tree Location subtomentosus group. samples from all over Alaska. Upon analyzing the DNA sequence Results DQ066405_Boletus_citrinovirens Europe from 18 samples, we found that most Alaskan Boletus are closely DQ066407_Boletus_spadiceus Europe •Clade 2 is composed of Alaskan samples from Southeast Alaska and GenBank DQ066397_Boletus_citrinovirens Europe samples from Europe, both identified as Boletus mirabilis. related to samples from the same species found in other parts of the world (clades 1,2,5,6,8,12). We also found that some species DQ066410_Boletus_spadiceus Europe •Clade 3 is composed of samples only from Alaska. None of the sequences DQ384578_Boletellus_mirabilis Europe collected in other parts of the world were not found in our sample 1 mycorance.free.fr obtained from GenBank are closely related. These were morphologically collection (clades 4,7,9,10,11). Finally, our results suggested that AJ419187_Boletus_impolitus Spain identified as B. subglabripes. “B. subglabripes” is in GenBank, but only Large 100 DQ131632_Xerocomus_subtomentosus Europe clade 3 on our phylogenetic tree is not represented among the Subunit gene, not Internally Transcribed Spacer gene (reference 2) so comparison AJ889931_Boletus_pruinatus Europe GenBank sequences from other parts of the world and may be a 100 is not possible to determine if morphological species attribution is the same or 2 AM087271_Xerocomus_pruinatus Europe genetic lineage endemic to Alaska. -
2014 Fall Spore Print [Pdf]
Fall 2014 Volume XXXX No. 3 The Newsletter of the Connecticut Valley Mycological Society Affiliate of the North American Mycological Association Member Northeastern Mycological Federation Founder: Ed Bosman President: Bill Bynum (860)214-2639 COMING EVENTS email: [email protected] Oct. 26: CVMS Tailgate! Stratton Brook State Park, Vice President: Bill Yule Simsbury, CT A regular foray at 10am followed by potluck email: [email protected] Treasurer:Terri Hungerford lunch. Please see food event guidelines in Member Handbook. email: [email protected] Important: Remember to print your dish ingredients on a card Secretary: Ellen Bulger along with your name. email: [email protected] Nov. 2: Final foray of the year: Gay City State Park, Hebron Membership Sec.: Karen Monger There will still be things to find with all the rain we've had! email: [email protected] Dec. 5–7: GSMS Winter Foray, Crawfordville, Florida The Spore Print Editor:Dinah Wells email: [email protected] GSMS (Gulf States Mycological Society) Winter Foray 2014 will be held at the Best Western Plus, Crawfordville, FL, 18 Membership: Dues per calendar year are $15 individual; $20 family (two or more persons at one address and miles south of Tallahassee. The Guest Mycologist will be Dr. requiring only one copy of club mailings). Lifetime Matthew Smith, Assistant Professor in the Department of Plant memberships are $200 individual and $250 family. Pathology and curator of the UF Fungal Herbarium, at the Make checks payable to CVMS and send to: CVMS/Karen Monger, 32A Perkins Ave., Norwich, CT University of Florida, Gainesville. Dr. Smith plans to bring a 06360. -
Field Guide to Common Macrofungi in Eastern Forests and Their Ecosystem Functions
United States Department of Field Guide to Agriculture Common Macrofungi Forest Service in Eastern Forests Northern Research Station and Their Ecosystem General Technical Report NRS-79 Functions Michael E. Ostry Neil A. Anderson Joseph G. O’Brien Cover Photos Front: Morel, Morchella esculenta. Photo by Neil A. Anderson, University of Minnesota. Back: Bear’s Head Tooth, Hericium coralloides. Photo by Michael E. Ostry, U.S. Forest Service. The Authors MICHAEL E. OSTRY, research plant pathologist, U.S. Forest Service, Northern Research Station, St. Paul, MN NEIL A. ANDERSON, professor emeritus, University of Minnesota, Department of Plant Pathology, St. Paul, MN JOSEPH G. O’BRIEN, plant pathologist, U.S. Forest Service, Forest Health Protection, St. Paul, MN Manuscript received for publication 23 April 2010 Published by: For additional copies: U.S. FOREST SERVICE U.S. Forest Service 11 CAMPUS BLVD SUITE 200 Publications Distribution NEWTOWN SQUARE PA 19073 359 Main Road Delaware, OH 43015-8640 April 2011 Fax: (740)368-0152 Visit our homepage at: http://www.nrs.fs.fed.us/ CONTENTS Introduction: About this Guide 1 Mushroom Basics 2 Aspen-Birch Ecosystem Mycorrhizal On the ground associated with tree roots Fly Agaric Amanita muscaria 8 Destroying Angel Amanita virosa, A. verna, A. bisporigera 9 The Omnipresent Laccaria Laccaria bicolor 10 Aspen Bolete Leccinum aurantiacum, L. insigne 11 Birch Bolete Leccinum scabrum 12 Saprophytic Litter and Wood Decay On wood Oyster Mushroom Pleurotus populinus (P. ostreatus) 13 Artist’s Conk Ganoderma applanatum -
Forest Fungi in Ireland
FOREST FUNGI IN IRELAND PAUL DOWDING and LOUIS SMITH COFORD, National Council for Forest Research and Development Arena House Arena Road Sandyford Dublin 18 Ireland Tel: + 353 1 2130725 Fax: + 353 1 2130611 © COFORD 2008 First published in 2008 by COFORD, National Council for Forest Research and Development, Dublin, Ireland. All rights reserved. No part of this publication may be reproduced, or stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying recording or otherwise, without prior permission in writing from COFORD. All photographs and illustrations are the copyright of the authors unless otherwise indicated. ISBN 1 902696 62 X Title: Forest fungi in Ireland. Authors: Paul Dowding and Louis Smith Citation: Dowding, P. and Smith, L. 2008. Forest fungi in Ireland. COFORD, Dublin. The views and opinions expressed in this publication belong to the authors alone and do not necessarily reflect those of COFORD. i CONTENTS Foreword..................................................................................................................v Réamhfhocal...........................................................................................................vi Preface ....................................................................................................................vii Réamhrá................................................................................................................viii Acknowledgements...............................................................................................ix -
Rheology Properties and Acylglycerols and Fatty
Advanced technologies 4(2) (2015) 79-85 RHEOLOGY PROPERTIES AND ACYLGLYCEROLS AND FATTY ACIDS COMPOSITION OF THE WHEAT FLOUR SUPPLEMENTED WITH Boletus edulis FLOUR Nada Nikolić1*, Jelena Stojanović1, Jasna Mastilović2, Miodrag Lazić1, 1 3 Ivana Karabegović , Gordana Stojanović (ORIGINAL SCIENTIFIC PAPER) UDC 664.6/.7:582.284.52:665.12 1 University of Niš, Faculty of Technology, Department of Food and Biotechnology, Leskovac, Serbia 2 University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia 3 University of Niš, Faculty of Science and Mathematics, Department of Chemistry Niš, Serbia In this paper, the rheology properties and composition of fatty acids and acylglycer- ols of the wheat flour substituted by various portions of the flour from mushrooms Boletus edulis were investigated, as well as the effect of lipid components on some Keywords: Rheology, Fatty acids, Acylg- rheology properties. Rheology properties and fatty acids and acylglycerols compo- lycerols, Porcino, Wheat sition depend on the mushroom flour portion in the mixtures. The mushroom flour addition increased the value of the water absorption for 8.1% and maximal pasta vis- cosity for 48.2%, decreased the dough energy for 80.4% and prolonged the dough stability time for 2.5 min. The content of fatty acids, mono- and di-acylglycerols and the content of total unsaturated fatty acids in mixtures increased with the increase of the mushroom flour portion in flour mixtures, while the content of triacylglycerols and total saturated fatty acids decreased. In order to enrich the wheat flour with mushroom lipid components and obtain the dough with satisfactory rheology proper- ties, the mushroom portion of 10% (w/w) was indicated. -
An Evolutionary Perspective on Human Cross-Sensitivity to Tree Nut and Seed Allergens," Aliso: a Journal of Systematic and Evolutionary Botany: Vol
Aliso: A Journal of Systematic and Evolutionary Botany Volume 33 | Issue 2 Article 3 2015 An Evolutionary Perspective on Human Cross- sensitivity to Tree Nut and Seed Allergens Amanda E. Fisher Rancho Santa Ana Botanic Garden, Claremont, California, [email protected] Annalise M. Nawrocki Pomona College, Claremont, California, [email protected] Follow this and additional works at: http://scholarship.claremont.edu/aliso Part of the Botany Commons, Evolution Commons, and the Nutrition Commons Recommended Citation Fisher, Amanda E. and Nawrocki, Annalise M. (2015) "An Evolutionary Perspective on Human Cross-sensitivity to Tree Nut and Seed Allergens," Aliso: A Journal of Systematic and Evolutionary Botany: Vol. 33: Iss. 2, Article 3. Available at: http://scholarship.claremont.edu/aliso/vol33/iss2/3 Aliso, 33(2), pp. 91–110 ISSN 0065-6275 (print), 2327-2929 (online) AN EVOLUTIONARY PERSPECTIVE ON HUMAN CROSS-SENSITIVITY TO TREE NUT AND SEED ALLERGENS AMANDA E. FISHER1-3 AND ANNALISE M. NAWROCKI2 1Rancho Santa Ana Botanic Garden and Claremont Graduate University, 1500 North College Avenue, Claremont, California 91711 (Current affiliation: Department of Biological Sciences, California State University, Long Beach, 1250 Bellflower Boulevard, Long Beach, California 90840); 2Pomona College, 333 North College Way, Claremont, California 91711 (Current affiliation: Amgen Inc., [email protected]) 3Corresponding author ([email protected]) ABSTRACT Tree nut allergies are some of the most common and serious allergies in the United States. Patients who are sensitive to nuts or to seeds commonly called nuts are advised to avoid consuming a variety of different species, even though these may be distantly related in terms of their evolutionary history. -
TC-Nye18-Web-ENG.Pdf
TERESA CARLES 2018-19 New Year’s Eve Dinner Welcome Cocktail The Vegan Vampire loves Cava Vegetable chips V | GF STARTERS | to share Quinoa, red fruits & miso vinaigrette salad. V | GF Housemade croquettes: funghi, artichokes and brie, pumpkin and roquefort cheese. N Teresa’s Vegan Foie. V | GF Corazón partío: artichoke heart with boletus and poached egg with true oil. 1/pax | GF MAIN COURSE | to choose one Sea & Mountain of quorn and boletus edulis meatballs with young coconut, rabas, hiziki seaweed and a surprising dark veggie sauce with a touch of ratafía. N XXL Cannelloni with oyster mushrooms, mushrooms, boletus edulis and shiitake with troued bechamel. Eggplant Millefeuille with mushrooms, tomate sauce and edam cheese. GF Black rice with seaweed, artichokes, young coconut and soya allioli. V | GF Lasanyuki with spinach and pine nuts, boletus edulis, masala chai pumpkin, cashew roler cheese, fresh tomatoes sauce, dried tomato and basil V | N DESSERT | to choose one Chocolate coulant with housemade vainilla marcona ice cream. N Spelt flour and pine nuts vegan millefeuille with crema catalana, strawberries and wild berries. V | N Cheesecake a la catalana. N Includes Teresa Carles Wine 1 bottle / 2 people · Mineral water and bread · Coee & tea Cava glass & party bag · Christmas dates and nuts candies V | GF 50€ | per person VEGAN GLUTEN-FREE NUTS TERESA CARLES 2018-19 New Year’s Eve Dinner RESERVATIONS 1. Go to our online reservation platform. 2. Select the number of guests. 3. Choose an available day and hour: 1st turn: from 20h to 22h 2nd turn: from 22h or 22:30h to closing 4. -
Mycological Notes 11: Boletus Edulis in Canterbury Jerry Cooper, July 2012
Mycological Notes 11: Boletus edulis in Canterbury Jerry Cooper, July 2012 Probably most mycologically minded New Zealanders know about Boletus edulis in Christchurch. Wang et al (1995) reported its occurrence with a number of host trees across the City and a single collection from Lake Pukaki with Birch. A well-known stronghold is with Quercus robur (Oak) in Hagley Park where it occurs with a range of other fungi. Wang et al speculate that B. edulis arrived with early European settlers into Christchurch and spread, perhaps with nursery plants in some cases. Research by Stringer et al (2002 & pers.comm), indicates that the old oak trees in Hagley Park arrived as living plants in half-barrels on-board ship. Thus the soil+fungus+roots+tree were shipped together. Even the possible source of the nursery near Bagshot in the UK has been traced. Similar shipments were apparently made to Nelson and planted in parks there. Recently there are reports of the fungus from various plantations in North Canterbury. In New Zealand the bolete is relatively immune to attack by fungous gnats, unlike its home range where most specimens rapidly become a maggot nursery. In recent years I have noticed more damage, so either the associated fungus gnat has arrived, or local species have developed a taste for it. The fungus has also been introduced/arrived with Pinus plantations in South Africa, Zimbabwe, and Chile. Wang et al also recognised that the name ‘Boletus edulis’ has been used in a broad sense by some, with morphological/host differences recognised as separate species by others. -
October 2013
MushRumors The Newsletter of the Northwest Mushroomers Association Volume 24, Issue 2 August - October 2013 Record Rainfalls Hit Washington! The Perfect Myco - Storm! In the aftermath of one of the most memorable spring mushroom seasons in recent memory, highlighted by perhaps the best morel onslaught ever before seen, the rains of June which led to these ideal conditions, yielded to what would be a warm, dry July and first half of August. Then it happened. Unlike last year, when Photo by Daniel Viney high pressure dominated Washington’s weather, dismissing any and all precipitation for a record 88 consecutive days, on August 10, 2013, a very unusual weather pattern produced intense thunderstorms all across the region, dousing both the eastern and western slopes of the Cascades and dumping nearly 6 inches of rain on some of the alpine passes. In addition to causing mudslides that would close some of the highways leading over those passes, the storms had another profound effect: fall mushrooms, which have not enjoyed any truly favorable conditions in our area’s high country since 2009, were awakened with a vengeance. Within a week of these storms, a full array of mushrooms King boletes, emerging in droves, in August! rarely seen at these elevations until late September, were in stunning abundance. King boletes, admirable boletes, gypsy mushrooms, and shrimp russulas fruited in staggering numbers. As a result of temperatures holding into the mid- 70s, the only real challenge was getting to the boletes before the worms could devour them. The heat greatly accelerated the life cycle of the offending flies. -
Boletus Edulis Mushroom Flour-Based Wheat Bread As Innovative Fortified Bakery Product
Boletus Edulis Mushroom Flour-Based Wheat Bread as Innovative Fortified Bakery Product Romina Alina VLAIC1 1 1 1 Anamaria POP1 1 1 , Crina Carmen MUREȘAN *, Sevastiţa MUSTE , Vlad MUREȘAN, , Georgiana1Food Engineering PETRUŢ Department,and Andruța University MUREȘAN of Agricultural Science and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, 3-5 Calea Mănăştur Street, 400372, Cluj-Napoca, Romania; *Corresponding author, e-mail: [email protected] ISSN-L 2344-2344; Print ISSN 2344-2344; Electronic ISSN 2344-5300 DOI:Bulletin 10.15835/buasvmcn-fst: UASVM Food Science and 2018.0022 Technology 76(1)/2019 Abstract Mushroom powder was added to bread in different proportions, namely: 3%, 6% and 9%, in order to improve the nutritional properties of bread. Thus, the new products, had increased contents of protein from 6.60% to 7.79% and fat from 0.78% to 1.43%. Moreover, the content of polyphenols also increased from 39.88 to 84.46 mg GAE/100 g, and the antioxidant activity increased from 16.81% to 27.91%. According to the sensory analysis, performed by means of the hedonic test, the most appreciated bread was that fortified with 6% of mushroom powder. In terms compounds.of texture profile, Bread the enriched sample with with more 6% thanof mushroom 3 % mushroom powder powder recorded is a theproduct best withresults. high Nowadays, nutritional this value. product has a positive impact on the consumers, who take a growing interest in functional products, that are rich in active Keywords: bread, fortification, mushroom