Pleurotus nebrodensis
| Pleurotus nebrodensis | |
|---|---|
| |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Pleurotaceae |
| Genus: | Pleurotus |
| Species: | P. nebrodensis
|
| Binomial name | |
| Pleurotus nebrodensis (Inzenga) Quél.
| |
Pleurotus nebrodensis | |
|---|---|
 | Gills on hymenium |
 | Cap is depressed or offset |
 | saprotrophic |
 | Edibility is choice |
Pleurotus nebrodensis,
The characteristics of the mushroom are its creamy white to yellow colour, its diameter of between 5 and 20 centimeters (2 and 8 in), its extremely angled gills, and the breaking apart of the cap surface at maturity.Taxonomy
The first record of the mushroom was in 1866 by Italian botanist Giuseppe Inzenga, who named it Agaricus nembrodensis; it was described as "the most delicious mushroom of the Sicilian mycological flora".[2] This was widely agreed upon, which has led to widespread cultivation, by professionals and amateurs. In 1886, French mycologist Lucien Quélet transferred the species to the genus Pleurotus. Recent research has shown that P. nebrodensis is closely related to, but unique from, Pleurotus eryngii, which also occurs in the Mediterranean Basin and is also associated with plants in the family Apiaceae.[3]
Decline
Pleurotus nebrodensis was classified as
critically endangered because it is found in an area of less than 100 square kilometers (39 sq mi), and the population has become fractured.[1] In addition, there are not as many mature fungi, and it is losing its natural habitat. An additional reason for the decline is that collectors are now picking unripe specimens. It is currently estimated that fewer than 250 Pleurotus nebrodensis reach maturity every year.[4]
Conservation
Currently there are no
Madonie Park, a sanctuary, while in another section of the park it will protect any non-mature mushroom. In addition to this, this fungus is being grown, like a crop, to reduce the strain on the wild population.[1] These fungi that are cultivated for conservation are produced in tunnels that are covered by black nets. These cultivated fungi have the same flavor and aroma as the wild specimens.[1]
See also
References
- ^ . Retrieved 18 November 2021.
- ^ Alma E. Rodriguez Estrada & Daniel J. Royse (February 2008). "Pleurotus eryngii and P. nebrodensis: from the wild to commercial production". Mushroom News.
- PMID 11700370. Archived from the originalon 2009-07-24. Retrieved 2011-03-15.
- ^ Venturella, Giuseppe, Georgios Zervaki, and Francesco M. Raimondo. "Mycology in sustainable development: the case of Pleurotus nebrodensis (Pleurotaceae) from Sicily (southern Italy)." Archived 2011-07-18 at the Wayback Machine Department of Botany, University of Palermo, Institute of Kalamata. Address.
External links
Media related to Pleurotus nebrodensis at Wikimedia Commons- Pleurotus nebrodensis in Index Fungorum
- Pleurotus nebrodensis in MycoBank.
