Morchella rufobrunnea

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Morchella rufobrunnea
Young fruit body
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Pezizomycetes
Order: Pezizales
Family: Morchellaceae
Genus: Morchella
Species: M. rufobrunnea
Binomial name
Morchella rufobrunnea
Guzmán & F.Tapia (1998)
Morchella rufobrunnea
View the Mycomorphbox template that generates the following list Mycological characteristics
smooth hymenium

cap is conical

or ovate
stipe is bare

spore print is cream

to yellow

ecology is mycorrhizal

or saprotrophic
edibility: choice

Morchella rufobrunnea, commonly known as the blushing morel, is a species of ascomycete fungus in the family Morchellaceae. Originally found in Mexico, it was described as new to science in 1998 by mycologists Gastón Guzmán and Fidel Tapia. Its range was extended a decade later when a study determined that it was common in the West Coast of the United States, and in 2009, when it was reported growing in Israel. A saprophytic species, M. rufobrunnea grows in disturbed soil or in woodchips used in landscaping. Young fruit bodies have abruptly conical caps covered with pale ridges and dark pits. Mature fruit bodies grow to a height of 9.0–15.5 cm (3.5–6.1 in). M. rufobrunnea differs from other Morchella species in the color and form of the fruit body, the length of the pits on the surface, and the staining reaction. A choice edible species, a process to cultivate M. rufobrunnea was described and patented in the 1980s.

Taxonomy

The first specimens of Morchella rufobrunnea were collected from the Ecological Institute of Xalapa and other regions in Xalapa, which are characterized by a subtropical climate. The type locality is a mesophytic forest containing oak, sweetgum, Clethra, and alder at an altitude of 1,350 m (4,430 ft).[1] In a later study by Michael Kuo, he determined that the "winter fruiting yellow morel"—erroneously referred to as Morchella deliciosa—found in landscaping sites in the western United States was the same species as M. rufobrunnea. According to Kuo,[2] David Arora depicts this species in his popular 1986 work Mushrooms Demystified, describing it as a "coastal Californian form of Morchella deliciosa growing in gardens and other suburban habitats".[3] Kuo suggests that M. rufobrunnea is the correct name for the M. deliciosa used by western American authors.[4] North American morels formerly classified as deliciosa have since been divided into two distinct species, Morchella diminutiva and M. virginiana.[5]

Molecular analysis suggests that the genus Morchella can be divided into three lineages; M. rufobrunnea is in a monotypic lineage basal to the Esculenta clade ("yellow morels"), and the Elata Clade ("Black morels").[6][7] M. anatolica, described as new to science from Turkey in 2012, is closely related sister species.[8]

The specific epithet rufobrunnea derives from the Latin roots ruf- (rufuous, reddish) and brunne- (brown).[3] Common names given to the fungus include the "western white morel"[9] and the "blushing morel".[4]

Description

Tiny dark granules are on the apex of the stipe.
The translucent, egg-shaped spores are up to 24 µm long.

Fruit bodies of M. rufobrunnea are from 6.0–21.0 cm (2.4–8.3 in) tall, although most are typically found in the narrower range, 9.0–15.5 cm (3.5–6.1 in). The conical to roughly cylindrical to egg-shaped hymenophore (cap) is typically 6.0–8.5 cm (2.4–3.3 in) high by 3.0–4.5 cm (1.2–1.8 in) wide. Its surface is covered with longitudinal ribs and crosswise veins that form short or elongated hollows; in maturity, as the surface becomes more wrinkled, these hollows are less prominent. Young fruit bodies have a grayish surface color with ribs that are colored white to grayish, while mature specimens are yellowish to brownish. The cylindrical stipe measures 30–70 cm (12–28 in) by 1–2.5 cm (0.4–1.0 in) thick. White to cream to gray in color (yellowish to dark gray when mature), it is covered with tiny dark granules near the top and is irregularly wrinkled near the base. Mycelium at the base of the stipe is thin and compact, and colored white to pale yellow, sometimes with brownish-orange stains. The stipe and hymenophore bruise brown to brownish orange to pinkish when touched, or sometimes when maturing; older specimens may become completely reddish brown.[1] M. rubobrunnea is a choice edible mushroom,[10] and, according to one source, "one of the tastiest members of the morel family." Individual specimens over 1 pound (0.45 kg) have been reported.[9]

In deposit, the spores are pale orange to yellowish orange. Ascospores are egg-shaped, measuring 20–24 by 14–16 µm when mature, but smaller (14.5–19 by 9–10 µm) in immature fruit bodies. They are thin-walled, hyaline (translucent), and inamyloid. The cylindrical asci (spore-bearing cells) are 300–360 by 16–20 µm with walls up to 1.5 µm thick. Paraphyses measure 90–184 by 10–18.5 µm (6–9 µm thick if immature); they are hyaline (translucent), have a septum at the base, and comprise either one or two cells. The flesh is made of thin-walled, hyaline hyphae measuring 3–9 µm wide.[1]

Similar species

Field characteristics that distinguish Morchella rufobrunnea from other Morchella species include the preference for disturbed ground, its distinctive colors, and its bruising reaction. For example, M. guatemalensis has a color ranging from yellow to yellowish-orange, but never grey, and it has a more distinct reddish-vinaceous bruising reaction. Microscopically, it has smaller paraphyses, measuring 56–103 by 6.5–13 µm. The New Guinean species M. rigidoides has smaller fruit bodies that are pale ochre to yellow, without any grey. Its pits are less elongated than those of M. rufobrunnea, and it has wider paraphyses, up to 30 µm.[1] M. esculentoides, widely distributed in North America, has a fruit body with a coloration similar to mature M. rufobrunnea, but it lacks the bruising reaction.[5]

Habitat and distribution

Morchella rufobrunnea is a saprophytic species. Fruit bodies grow singly or in clusters in disturbed soil or woodchips used in landscaping. Large numbers can appear the year after wood mulch has been spread on the ground.[10] Fruiting usually occurs in the spring, although fruit bodies can be found in these habitats most of the year. Other preferred habitats include steep slopes and plateaus, and old-growth conifer forests.[9]

Morchella rufobrunnea ranges from Mexico through California and Oregon, USA.[2] It has also been introduced to central Michigan from California.[5] It is one of seven Morchella species that have been recorded in Mexico.[1] In 2009, Israeli researchers used the internal transcribed spacer region of nuclear ribosomal DNA to confirm the identity of the species in northern Israel, where it was found growing in gravelly disturbed soil near a newly paved path at the edge of a grove. This was the first documented appearance of the fungus outside of North America. Unlike the North American version that fruits for only a few weeks in the spring, the Israeli populations have a long-season ecotype, fruiting from early November to late May (winter and spring). This period corresponds to the rainy season in Israel (October to May) and a period of low to moderate temperatures, ranging from 15–28 °C (59–82 °F) during the day and 5–15 °C (41–59 °F) at night.[11]

Cultivation

A collection of mature specimens from San Francisco, USA

Morchella rufobrunnea is the morel that is cultivated commercially per US patents 4594809[12] and 4757640.[13][5] This process was developed in 1982 by Ronald Ower with what he thought was Morchella esculenta;[12] M. rufobrunnea had not yet been described.

There are four stages of primordial development. In the first, disk-shaped knots measuring 0.5–1.5 mm appear on the surface of the substrate. As the knot expands in size, a primordial stipe emerges from its center. The stipe lengthens, orients upward, and two types of hyphal elements develop: long, straight and smooth basal hairy hyphae and short stipe hyphae, some of which are inflated and project out of a cohesive layer of tightly packed hyphal elements. Finally, when the stipe is 2–3 mm long, pre-apothecia emerge in the apical end, and the ridges and pits have distinct paraphyses. Extracellular mucilage covers the ridge layer and helps give the tissue its shape and rigidity.[14]

The fruit bodies have been cultivated under controlled conditions in laboratory-scale experiments. Mushroom primordia appeared two to four weeks after the first watering of pre-grown sclerotia incubated at a temperature of 16 to 22 °C (61 to 72 °F) and 90% humidity. Mature fruit bodies grew to 7 to 15 cm (3 to 6 in) long. There were five distinct developmental stages: sclerotium formation, sclerotium germination, asexual spore formation, formation of initial knots, and fruit body development.[15]

References

  1. ↑ 1.0 1.1 1.2 1.3 1.4 Guzmán G. and Tapia F. (1998). "The known morels in Mexico, a description of a new blushing species, Morchella rufobrunnea, and new data on M. guatemalensis". Mycologia 90 (4): 705–14. doi:10.2307/3761230. JSTOR 3761230. 
  2. ↑ 2.0 2.1 Kuo M. (2008). "Morchella tomentosa, a new species from western North America, and notes on M. rufobrunnea" (PDF). Mycotaxon 105: 441–6. 
  3. ↑ 3.0 3.1 Arora D. (1986). Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi. Berkeley, California: Ten Speed Press. ISBN 0-89815-169-4. 
  4. ↑ 4.0 4.1 Kuo M. (2005). Morels. Ann Arbor: University of Michigan Press. p. 173. ISBN 0-472-03036-1. 
  5. ↑ 5.0 5.1 5.2 5.3 Kuo M, Dewsbury DR, O'Donnell K, Carter MC, Rehner SA, Moore JD, Moncalvo J-M, Canfield SA, Stephenson SL, Methven AS, Volk TJ. (2012). "Taxonomic revision of true morels (Morchella) in Canada and the United States". Mycologia 104 (5): 1159–77. doi:10.3852/11-375. PMID 22495449. 
  6. ↑ O'Donnell K, Rooney AP, Mills GL, Kuo M, Weber NS, Rehner SA. (2011). "Phylogeny and historical biogeography of true morels (Morchella) reveals an early Cretaceous origin and high continental endemism and provincialism in the Holarctic". Fungal Genetics and Biology 48 (3): 252–65. doi:10.1016/j.fgb.2010.09.006. PMID 20888422. 
  7. ↑ Kanwal HK, Acharya K, Ramesh G, Reddy MS. (2011). "Molecular characterization of Morchella species from the Western Himalayan region of India". Current Microbiology 62 (4): 1245–52. doi:10.1007/s00284-010-9849-1. PMID 21188589. 
  8. ↑ Taşkın H, Büyükalaca S, Hansen K, O'Donnell K. (2012). "Multilocus phylogenetic analysis of true morels (Morchella) reveals high levels of endemics in Turkey relative to other regions of Europe". Mycologia 104 (2): 446–61. doi:10.3852/11-180. PMID 22123659. 
  9. ↑ 9.0 9.1 9.2 Jones B. (2013). The Deerholme Mushroom Book: From Foraging to Feasting. TouchWood Editions. p. 19. ISBN 978-1-77151-003-5. 
  10. ↑ 10.0 10.1 Davis RM, Sommer R, Menge JA. (2012). Field Guide to Mushrooms of Western North America. Berkeley: University of California Press. p. 392. ISBN 978-0-520-95360-4. 
  11. ↑ Masaphy S, Zabari L, Goldberg D. (2009). "New long-season ecotype of Morchella rufobrunnea from northern Israel". Micologia Aplicada International 21 (2): 45–55. ISSN 1534-2581. 
  12. ↑ 12.0 12.1 4594809, Ower R, Mills GL, Malachowski JA., "Cultivation of Morchella", published 17 June 1986, assigned to Neogen Corporation 
  13. ↑ US 4757640, Malachowski JA, Mills GL, Ower RD., "Cultivation of Morchella", published 19 July 1988, assigned to Neogen Corporation 
  14. ↑ Masaphy S. (2005). "External ultrastructure of fruit body initiation in Morchella". Mycological Research 109 (4): 508–12. doi:10.1017/S0953756204002126. PMID 15912939. 
  15. ↑ Masaphy S. (2010). "Biotechnology of morel mushrooms: Successful fruiting body formation and development in a soilless system". Biotechnology Letters 32 (10): 1523–7. doi:10.1007/s10529-010-0328-3. PMID 20563623. 

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