INnovation in Truffle cultivation, preservAtion, proCessing and wild truffle resources managemenT

Rezultaty

Environmental parameters and methodologies

This deliverable consists in identifying and evaluating the environmental features such as soil climate vegetation ectomycorrhizae in order to establish clear limits for the truffle growing conditions Moreover cultural practices will be tested and finally the proper management techniques which allow improving the truffle production will be defined

Selection of methodologies for plant mycorrhization: morphological and molecular

Current methodologies for plant mycorrhization with Tuber spp will be reviewed and the best practices will be selected for the future definition of a common protocol

Draft of Code of conduct; Template of agreements

Practical instruments to support the local authorities, associations of farmers, manufacturing producers, consumers, for a sustainable exploitation of the truffles, will be provided.These instruments will include, at least: - Draft of laws and regulations for the local authorities; -codes of conducts for associations of stakeholders (producers, farmers, consumers); - template of agreements, such as sell agreements, material transfer agreement, etc.

Mild technology processing techniques (lab and/or pilot scale) for new food products containing truffle and shelf-life assessment

Shelflife assessment of both fresh and processed truffle the latter obtained by using mild technologies will be carriedout by taking particular care of food safety and quality

Ecological features analysis for cultivated truffle species

Key ecologial aspects of typical truffle environments will be considered, such as pedological conditions, humidity, temperature, etc. These conditions, different for each Tuber spp. should be reproduced in truffle cultivation sites

Public website

The first version of the public website will be functioning by M3, but it will continuously be updated with the public results of the project, and with information directed to the different expected audiences. Appropriate formats will be sought in order to make information useful and accessible.

Publikacje

Intercropping of aromatic plants in truffle orchards: short-term effect on extraradical truffle mycelium and aromatic plant growth

Autorzy: Garcia-Barreda, Sergi; Navarro-Rocha, Juliana; Gómez-Molina, Eva; Barou, Vasiliki; Sanz, María Ángeles; Sánchez, Sergio; Parladé, Javier
Opublikowane w: Plant and soil, Numer 1, 2023, ISSN 1573-5036
Wydawca: Springer nature
DOI: 10.1007/s11104-023-06106-3

The fall of the summer truffle: Recurring hot, dry summers result in declining fruitbody production of Tuber aestivum in Central Europe

Autorzy: Brian S. Steidinger, Ulf Büntgen, Uli Stobbe, Willy Tegel, Ludger Sproll, Matthias Haeni, Barbara Moserl, István Bagi, José-Antonio Bonet, Marc Buée, Benjamin Dauphin, Virginie Molinier, Roman Zweifel, Fernando Martínez-Peña, Simon Egli, Martina Peter
Opublikowane w: Global change biology, Numer 13652486, 2022, Strona(/y) 1-15, ISSN 1365-2486
Wydawca: Wiley Online Library
DOI: 10.1111/gcb.16424

Truffle flavored commercial products veracity and sensory analysis from truffle and non-truffle consumers

Autorzy: Eva Tejedor Calvo; Sergi García-Barreda; María Felices-Mayordomo; Domingo Blanco; Sergio Sánchez; Pedro Marco
Opublikowane w: Food control, Numer 1, 2022, ISSN 0956-7135
Wydawca: Elsevier BV
DOI: 10.1016/j.foodcont.2022.109424

Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)

Autorzy: Eva Tejedor-Calvo; Diego Morales; Laura Morillo; Laura Vega; Mercedes Caro; Fhernanda Ribeiro Smiderle; Marcello Iacomini; Pedro Marco; Cristina Soler-Rivas
Opublikowane w: Foods; Volume 12; Numer 14; Pages: 2724, Numer 1, 2023, ISSN 2304-8158
Wydawca: MDPI
DOI: 10.3390/foods12142724

Sequential application of inoculation methods improves mycorrhization of Quercus ilex seedlings by Tuber melanosporum

Autorzy: Eva Gómez-Molina, Sergio Sánchez, Meritxell Puig-Pey, Sergi Garcia-Barreda
Opublikowane w: Fungal Biology, Numer Volume 127, Numers 10–11, October–November 2023, 2023, Strona(/y) 1328-1335, ISSN 1878-6146
Wydawca: Elsevier BV
DOI: 10.1016/j.funbio.2023.07.004

Black Truffle Aroma Evaluation: SPME-GC-MS vs. Sensory Experts

Autorzy: Eva Tejedor-Calvo, Sergi García-Barreda, Sergio Sánchez, María Ángeles Sanz and Pedro Marco
Opublikowane w: Foods, Numer 13 (6), 2024, Strona(/y) 837, ISSN 2304-8158
Wydawca: MDPI
DOI: 10.3390/foods13060837

Comprehensive Characterization of Tuber maculatum, New in Uruguay: Morphological, Molecular, and Aromatic Analyses

Autorzy: Francisco Kuhar, Eva Tejedor-Calvo, Alejandro Sequeira, David Pelissero, Mariana Cosse, Domizia Donnini, Eduardo Nouhra
Opublikowane w: Journal of Fungi, Numer 10(6), 2024, Strona(/y) 421, ISSN 2309-6098
Wydawca: MDPI
DOI: 10.3390/jof10060421

Book of abstracts Truffle Research Union of Europe Conference

Autorzy: Zaklina Marjanovic
Opublikowane w: Book of abstracts Truffle Research Union of Europe Conference, Numer 1, 2023, ISBN 978-86-80109-25-1
Wydawca: University of Belgrade Institute for Multidisciplinary Research

Rezultaty

Publikacje

Udostępnij tę stronę

Pobierz