MYCORRHIZED TRUFFLE PLANTS
How mycorrhized shoots can be obtained by truffle:
A truffle mush (obtained by destroying fruitbodies in water) can be mixed with dirt, where shoots develop from seeds or cutting. Truffle spora (seeds) get in contact with shoots radicles so mycorrhiza symbiosis can establish, as soon as seeds germinate. Mycorrhization of shoots by truffle is simple, however several preventive measures are necessary to avoid the contamination with unwanted mycorrhizal fungi.
In fact soil must be sterilized (including all materials used in greenhouse), otherwise shoots mycorrhize with fungi different from truffles.
Spora and mycelium of many other species of mycorrhizal fungi (such as quali Russula, Lactarius, Boletus) are frequently in the soil. In the same way of truffle, they can enter into symbiosis with oak, hazelnut trees or poplars. If our shots mycorrhize in symbiosis with other fungi instead of truffle, they cannot produce truffles anymore.
Logically safe and economical large-scale methods were developed to obtain shots developing truffles, by gradually revising production in connection with improvements within truffle biology field (in particular about spora germinability and all other aspects referring to mycorrhizal symbiosis etc.), vegetal biology and technology (multifunctional greenhouses, particular containers, sterilizers etc).
Seedling or cutting of symbiont plant to be mycorrhized must be selected among different forest plants producing truffles naturally and spontaneously.
For each kind of truffle there are different forest plants to be chosen, considering geopedologic features of implantation area as well as climatic features of plant adaptability. Seeds of chosen symbiont plant must be selected and disinfected. Generally, acorns and hazelnuts are disinfected by means of 6% calcium hypochlorite before they are seeded in dry and sterilized sand or vermiculite. Then they are stored until January, when vases get slightly wet and placed in heated greenhouses (20-25°) for germination. After several days the seedlings have a quite developed root system to be inoculated. For those vegetal species, whose seeds are small and difficult to be managed during the different stages (willows, poplars, hornbeams etc), or those species taking long time to germinate (linden), self-rooted cutting technique is used.
Cutting must take place in specific periods and treated with hormone suitable concentrate solutions. According to studies and tests, it is more advantageous to inject seedbeds than cuttings. In fact, seedbeds showed higher mycorrhization percentages because roots are denser with secondary and tertiary root exudates, whereas cuttings develop taproots so with less exudates.
Cutting taproot is often cut off to facilitate the development of secondary and tertiary roots in order to improve mycorrhization. Despite lacking proofs from scientists, about a higher inclination to mycorrhization, it is usual to inject seedbeds or cuttings of symbiont plants already producing truffles, if it is possible and at equal price.
For many years the Association Trifole&trifolè of Turin area relies on specialized plant nurseries to purchase mycorrhized shoots for black truffle. We have special agreements with both Italian and French plant nurseries as well as producers of shoots for white truffles deriving from plants already producing. We collect all requests and about twice a year we proceed with a collective purchase in order to get the highest discount.
FOR FURTHER INFO, PLEASE GET IN CONTACT WITH
Luca Bannò – +39 348 8699649
“Fin da bambino seguivo mio nonno che oltre ad essere cacciatore, era trifulè come si dice in torinese, tartufaio. Lo vedevo uscire di casa al mattino presto, quando era ancora buio, per recarsi, segretamente, con i suoi cani fidati nelle valli circostanti alla ricerca del prezioso Tuber Magnatum Pico (tartufo bianco pregiato). La passione di mio nonno era, oltre la ricerca, l’addestramento dei cani da tartufo, passione che mi ha trasmesso dopo avermi insegnato passo per passo”
I Sapori della Collina di Torino di Luca Bannò