Russula emetica

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Russula emetica
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Russulales
Family: Russulaceae
Genus: Russula
Species:
R. emetica
Binomial name
Russula emetica
(
Pers.
(1796)
Synonyms[5]

Russula emetica, commonly known as the sickener, emetic russula, or vomiting russula, is a

cuticle that can be peeled off almost to the centre. The gills are white to pale cream, and closely spaced. A smooth white stem measures up to 10.5 cm (4.1 in) long and 2.4 cm (0.9 in) thick. First described in 1774, the mushroom has a wide distribution in the Northern Hemisphere, where it grows on the ground in damp woodlands in a mycorrhizal association with conifers, especially pine
.

The mushroom's

toxicity, can be removed by parboiling or pickling
. Although it used to be widely eaten in Russia and eastern European countries, it is generally not recommended for consumption. There are many similar Russula species that have a red cap with white stem and gills, some of which can be reliably distinguished from R. emetica only by microscopic characteristics.

Taxonomy

Russula emetica was first officially

specific epithet is derived from the Ancient Greek
emetikos/εμετικος 'emetic' or 'vomit-inducing'.[9] Similarly, its common names of sickener, emetic russula,[10] and vomiting russula also refer to this attribute.[11]

Russula emetica is the

phylogenetic relationship between R. emetica and the latter two Russulas.[17]

Description

Russula emetica
View the Mycomorphbox template that generates the following list
Gills on hymenium
Cap is convex or flat
Hymenium is adnate or free
mycorrhizal
Edibility is poisonous
The closely spaced gills are intervenose, and occasionally forked.
The spores are elliptical to egg-shaped and ornamented with warts and spines.

The sticky cap of R. emetica is 2.5–8.5 cm (1.0–3.3 in) wide, with a shape ranging from convex (in young specimens) to flattened, sometimes with a central depression, and sometimes with a shallow umbo. It is a bright scarlet or cherry red, and in maturity, the margins have fine radial grooves extending 2–7 mm (0.08–0.3 in) towards the center of the cap. The cuticle can be readily peeled from the cap almost to the centre. The brittle flesh is white (or tinged with red directly under the cap cuticle), measures 4–9 mm (0.2–0.4 in) thick, and has a very sharp and peppery taste. Gills are closely spaced, white to creamy-white, and have an attachment to the stem ranging from adnate to adnexed or completely free. They are intervenose (containing cross-veins in the spaces between the gills) and occasionally forked near the cap margin. Fruit bodies have a slightly fruity or spicy smell.[18]

The white stem measures 4.5–10.5 cm (1.8–4.1 in) long by 0.7–2.4 cm (0.3–0.9 in) thick, and is roughly the same width throughout its length, although it can be a bit thicker near the base. Its surface is dry and smooth, sometimes marked by faint longitudinal grooves. It is either stuffed (filled with a cottony pith) or partially hollow, and lacks a ring or partial veil.[18]

Russula emetica produces a white to yellowish-white

Cystidia located on the gill face (pleurocystidia) are somewhat cylindrical to club-shaped or somewhat spindle-shaped, and measure 35–88 by 7.3–12.4 μm. They are yellowish, and contain granular contents. Cheilocystidia (found on the edges of the gills), which are similar in shape to the pleurocystidia, are thin-walled, hyaline, and measure 14–24 by 4.4–7.3 μm. Clamp connections are absent from the hyphae.[18]

The red pigments of this and other russulas are water-soluble to some degree, and fruit bodies will often bleach or fade with rain or sunlight;[19] the cap colour of older specimens may fade to pink or orange, or develop white blotches.[20] The main pigment responsible for the red colour of the fruit bodies is called russularhodin, but little is known of its chemical composition.[21]

Toxicity

As its name implies, the sickener is inedible, though not as dangerous as sometimes described in older mushroom guides.

Lactarius and from Russula sardonia.[24] Sesquiterpenoids that have been identified from R. emetica include the previously known compounds lactarorufin A, furandiol, methoxyfuranalcohol, and an unnamed compound unique to this species.[25]

The bitter taste does disappear on cooking and it is said to then be

Arion ater, A. subfuscus, A. intermedius, Limax maximus, L. cinereoniger, and Deroceras reticulatum),[32] the fruit flies Drosophila falleni and D. quinaria,[33] and the fungus gnat Allodia bipexa.[34]

Similar species

Russula emetica is one of over 100 red-capped Russula species known worldwide.

alpine bearberry (Arctostaphylos alpina) are abundant.[38]

Red-capped Russula lookalikes
R. paludosa often has a less pronounced cap color R. sanguinaria has a reddish flush in its stem. R. nobilis grows in association with beech. R. aurea has a yellow stem, gills, and flesh. R. nana grows in highlands with dwarf willow or alpine bearberry.

Distribution and habitat

Like all species of Russula, R. emetica is

mixed forests. The fungus occasionally fruits on humus or on very rotten wood.[18] The mushroom is known from North Africa, Asia and Europe and can be locally very common.[37] There is some doubt over the extent of its range in North America, as some sightings refer to the related R. silvicola; initially the name "Russula emetica" was often applied to any red-capped white Russula.[18] Sightings in Australia are now referred to the similarly coloured R. persanguinea.[39]

A multi-year field study of the growth of R. emetica production in a

Sitka spruce forest, R. emetica was one of the top five dominant fungi. Comparing the frequency of fruit body production between 10-, 20-, 30-, or 40-year-old forest stands, R. emetica was most prolific in the latter.[41]

See also

References

  1. ^ de Lamarck JBAP. (1783). Encyclopédie Méthodique, Botanique (in French). Vol. 1–1. Paris; Liège (France): Panckoucke; Plomteux. p. 105.
  2. ^ de Lamarck CJ, De Candolle AP (1805). Flore française (in French). Vol. 2 (3 ed.). Paris, France: H. Agasse. p. 140.
  3. ^ Fries EM. (1815). Observationes Mycologicae (in Latin). Vol. 1. Copenhagen, Denmark: Gerh. Bonnier. p. 67.
  4. ^ Murrill WA. (1914). "Agaricales (Agaricaceae)". North American Flora. 10 (1): 1–76 (see p. 22).
  5. ^ a b "Russula emetica (Schaeff.) Pers. 1796". MycoBank. International Mycological Association. Retrieved 2012-10-15.
  6. ^ Schäffer JC. (1774). Fungorum qui in Bavaria et Palatinatu circa Ratisbonam nascuntur icones, nativis coloribus expressae (in Latin). Vol. 4. Erlangen, Germany: Apud J.J. Palmium. p. 9, t. 15,16.
  7. ^ Persoon CH. (1796). Observationes Mycologicae (PDF) (in Latin). Leipzig, Germany: Apud Petrum Phillippum Wolf. p. 100. Archived from the original (PDF) on 2013-12-11. Retrieved 2012-10-15.
  8. ^ "Agaricus russula Scop. 1772". MycoBank. International Mycological Association. Retrieved 2012-09-28.
  9. ISBN 0-19-910207-4
    .
  10. ^ Holden EM. (2003). "Recommended English Names for Fungi in the UK" (PDF). British Mycological Society. Archived from the original (PDF) on 2013-03-02.
  11. ^ Volk T. (September 2004). "Russula emetica, the vomiting Russula". Tom Volk's Fungus of the Month. University of Wisconsin-La Crosse. Retrieved 2012-10-01.
  12. ^ "Russula Pers. 1796". MycoBank. International Mycological Association. Retrieved 2012-09-28.
  13. ISBN 3-87429-254-1
    .
  14. ^ "Outline of the classification of European Russula according to Singer 1986 (The Agaricales in modern taxonomy)". Russulales news. 27 December 2010. Archived from the original on 6 June 2011. Retrieved 2012-10-28.
  15. ^ Romagnesi H. (1987). "Statuts et noms nouveaux pour les taxa infragénériques dans le genre Russula". Documentation Mycologique (in French). 18: 39–40.
  16. doi:10.1017/S0953756202005610
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  17. ^ Das K, Miller SL, Sharma JR (2006). "Russula in Himalaya 2: Four new taxa". Mycotaxon. 95: 205–15.
  18. ^
    ISBN 0-88902-977-6
    .
  19. ISBN 1-870630-09-2
    .
  20. ISBN 0-89815-169-4
    .
  21. doi:10.1016/S0007-1536(66)80029-3
    .
  22. S2CID 19585416
    .
  23. doi:10.1016/S0269-915X(89)80006-0
    .
  24. ISBN 0-7167-2600-9
    .
  25. doi:10.1271/bbb.59.316
    .
  26. ^
    ISBN 0-584-10324-7
    .
  27. ^
    ISBN 978-0-226-72117-0
    .
  28. ISBN 978-0-9781358-1-2
    .
  29. doi:10.1111/j.1469-7998.1998.tb00184.x
    .
  30. JSTOR 3793113. Archived from the original
    on 2015-09-23. Retrieved 2012-09-28.
  31. JSTOR 2481011
    .
  32. doi:10.1016/S0007-1536(22)80011-5
    .
  33. PMID 28567956
    .
  34. S2CID 56216139
    .
  35. ISBN 0-14-063006-6
    .
  36. ISBN 0-681-45384-2
    .
  37. ^
    ISBN 3-85604-260-1
    .
  38. ISBN 978-1-60223-058-3
    .
  39. ISBN 978-1-875560-80-6
    .
  40. doi:10.1016/S0007-1536(70)80006-7
    .
  41. S2CID 19671092
    .

External links

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