Commercially valuable tree stands take hit in Pacific Northwest
Global warming may be a factor in the spread of a fungus affecting valuable Douglas fir forests in the Pacific Northwest. Needle cast disease has recently spread across 590,000 acres in Oregon, quadrupling since the start of surveys in 1996. The annual economic loss has been estimated at $128 million.
“The correlation between disease severity and climate factors, such as spring moisture and warm winter temperatures, raises the question of a link between disease expansion and climate change,” said researcher Gabriela Ritokova. “Those factors, in combination with lots of Douglas fir and with large springtime fungal spore production, have us where we are now.” Continue reading “Climate change may be factor in spread of tree fungus”→
New analysis offers important forest health information
Colorful mushrooms that pop up in forests around the world are much more than decorative baubles. Much more than realized, fungi are key components of forest ecosystems, helping to regulate the carbon cycle and driving the nutrient exchange between soil and trees.
Dime-sized mushrooms on the forest floor tackle the job of decomposing this summer’s layer of needles, twigs and pine cones.
Top of the stump …
Hydnellum Peckii, sometimes called the bleeding tooth, or bleeding Hydnellum, grows in moss near the base of young conifers.
Abundant Russula often dominate the visible ‘shroomscape in Summit County.
FRISCO — I haven’t been posting about mushrooms as often as in past years, but that’s not because I’ve lost my fascination with the curious, ephemeral forest fruits that only appear for a few weeks in summer and early fall. I’ve noticed a general uptick in interest in fungi during the past few years and am hoping that it goes beyond simply harvesting for the table to an appreciation of the incredible role that mushrooms play in forest ecosystems. To advance that appreciation, I suggest checking in with the Colorado Mycological Society, which holds mushroom forays on many summer weekends, when you can learn from experts. Of note, the group will hold its annual mushroom fair this year on Sept. 6 at the Denver Botanic Gardens. Another great chance to learn about mountain mushrooms is at the 19th annual King Bolete Festival in Buena Vista.
FRISCO — The recent pine beetle outbreak in western forests may have left the next generation of trees more vulnerable to future pests, Canadian researchers concluded in a new study that examined how the wave of tree deaths affected fungi that grow together with lodgepole pines.
FRISCO — Dartmouth scientists say they’ve figured out why some mushroom species glow in the dark, and like with many other biological mysteries, the answer is both simple and complex at the same time.
Reporting their findings in the Cell Press journal Current Biology, the researchers said the light attracts the attention of beetles, flies, wasps, and ants who spread the spores, helping the fungi colonize new territory.
Scientists report success in treating seedlings with mushroom spores
FRISCO — High-elevation whitebark pines are under the gun in the northern Rockies. White pine blister rust, an invasive fungus, and pine beetles have combined to drive the species toward extinction.
But scientists trying to recover the species say that a humble mushroom could help their efforts. A three-year experiment shows a 10 to 15 percent increase in the survival rate of whitebark pine seedlings when Siberian slippery jack spores are injected into the soil around them. The injection takes place in nurseries before the seedlings are transplanted in the mountains. Continue reading “Humble fungi may aid whitebark pine recovery”→
Scientists say soil microbes key to fungi’s distinctive aroma
FRISCO — Mushroom season may be over the Colorado high country, but in parts of Europe, it’s the peak of the truffle season, as hundreds of gourmets scour oak forests to find the fragrant buried fungi, often with the help of animals.
Now scientists say that the scent of the hidden edible treasures is largely produced not by the fungi itself, but by soil bacteria trapped inside truffle fruiting bodies, a discovery of interest not only to mycophiles, but to scientists speciazing in food flavors.
The study involved white truffles from the Piedmont region in Italy, which can cost up to 5,000 Euro per kilo (about $4,000 a pound), and black truffles from the Périgord region in Southern France. Particularly large specimens even fetch prices of up to 50,000 Euro per kilogram at auctions. Continue reading “Unlocking the secrets of truffle aroma”→