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Paula B Andrade - One of the best experts on this subject based on the ideXlab platform.
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Do Bioactive Carotenoids Contribute to the Color of Edible Mushrooms
The Open Reproductive Science Journal, 2011Co-Authors: Barbara Ribeiro, Paula Baptista, Paula Guedes De Pinho, Antonio Cesar Silva Ferreira, Paula B Andrade, Carla Oliveira, Patricia ValentaoAbstract:Carotenoids are biologically active phytochemicals present as micro-components in fruits and vegetables, being responsible for their yellow, orange and red colors. The chromatographic behavior and the UV absorption spectrum provided by HPLC-DAD analysis constitute the clues for their identification. Mushrooms are of increasing importance in modern nutrition and medicine, due to the presence of metabolites with pharmacological potential. In this work, samples of wild and commercial mushroom species (Agaricus bisporus, Amanita caesarea, Amanita rubescens, Boletus edulis, Cantharellus cibarius, Fistulina hepatica, Hydnum rufescens, Hygrophorus agathosmus, Pholiota nameko, Pleurotus ostreatus, Russula cyanoxantha, Suillus bellini, Suillus bovinus, Suillus granulatus, Suillus luteus, Tricholoma equestre and Tricholoma portentosum) were screened by HPLC-DAD for the presence of carotenoids. By applying this methodology to 22 samples, comprising either lyophilized or fresh materials, only � -carotene was found and just in C. cibarius species. The occurrence of this pigment in other three of the analyzed species previously described raises some questions about the methodology used.
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fatty acid composition of wild edible mushrooms species a comparative study
Microchemical Journal, 2009Co-Authors: Barbara Ribeiro, Paula Baptista, Paula Guedes De Pinho, Paula B Andrade, Patricia ValentaoAbstract:article i nfo A comparative study was developed on the total fatty acids composition of twelve wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, Cantharellus cibarius, Amanita caesarea and Hydnum rufescens). In order to define qualitative and quantitative profiles, combined fatty acids were hydrolyzed with potassium hydroxide/methanol and all free compounds were derived to their methyl ester forms with methanolic boron trifluoride, followed by analysis by GC-MS. Thirty fatty acids were determined. As far as we know, the fatty acid profiles of A. caesarea and H. rufescens are described for the first time. As for the remaining species, a high number of new compounds were identified, which much improved the knowledge about their fatty acids profiles. In general, oleic, linoleic, palmitic and stearic acids were present in highest contents. Polyunsaturated and monounsaturated fatty acids, valuable healthy compounds for humans, predominated over saturated fatty acids for all the studied mushroom species. R. cyanoxantha presented the highest fatty acids amounts, while B. edulis was the poorest species. By Agglomerative Hierarchic Cluster Analysis the studied species were gathered in 5 groups, based in their fatty acid patterns.
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comparative study on free amino acid composition of wild edible mushroom species
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Barbara Ribeiro, Paula Baptista, Paula B Andrade, Rosa M. Seabra, Branca M Silva, Patricia ValentaoAbstract:A comparative study on the amino acid composition of 11 wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius) was developed. To define the qualitative and quantitative profiles, a derivatization procedure with dabsyl chloride was performed, followed by HPLC-UV-vis analysis. Twenty free amino acids (aspartic acid, glutamic acid, asparagine, glutamine, serine, threonine, glycine, alanine, valine, proline, arginine, isoleucine, leucine, tryptophan, phenylalanine, cysteine, ornithine, lysine, histidine, and tyrosine) were determined. B. edulis and T. equestre were revealed to be the most nutritional species, whereas F. hepatica was the poorest. The different species exhibited distinct free amino acid profiles. The quantification of the identified compounds indicated that, in a general way, alanine was the major amino acid. The results show that the analyzed mushroom species possess moderate amino acid contents, which may be relevant from a nutritional point of view because these compounds are indispensable for human health. A combination of different mushroom species in the diet would offer good amounts of amino acids and a great diversity of palatable sensations.
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Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms
Journal of agricultural and food chemistry, 2008Co-Authors: P. Guedes De Pinho, Barbara Ribeiro, Paula Baptista, Patricia Valentao, Rui F. Gonçalves, Rosa M. Seabra, Paula B AndradeAbstract:Volatile and semivolatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius, were determined by headspace solid-phase microextraction (HS-SPME) and by liquid extraction combined with gas chromatography-mass spectrometry (GC-MS). Fifty volatiles and nonvolatiles components were formally identified and 13 others were tentatively identified. Using sensorial analysis, the descriptors "mushroomlike", "farm-feed", "floral", "honeylike", "hay-herb", and "nutty" were obtained. A correlation between sensory descriptors and volatiles was observed by applying multivariate analysis (principal component analysis and agglomerative hierarchic cluster analysis) to the sensorial and chemical data. The studied edible mushrooms can be divided in three groups. One of them is rich in C8 derivatives, such as 3-octanol, 1-octen-3-ol, trans-2-octen-1-ol, 3-octanone, and 1-octen-3-one; another one is rich in terpenic volatile compounds; and the last one is rich in methional. The presence and contents of these compounds give a considerable contribution to the sensory characteristics of the analyzed species.
Patricia Valentao - One of the best experts on this subject based on the ideXlab platform.
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Do Bioactive Carotenoids Contribute to the Color of Edible Mushrooms
The Open Reproductive Science Journal, 2011Co-Authors: Barbara Ribeiro, Paula Baptista, Paula Guedes De Pinho, Antonio Cesar Silva Ferreira, Paula B Andrade, Carla Oliveira, Patricia ValentaoAbstract:Carotenoids are biologically active phytochemicals present as micro-components in fruits and vegetables, being responsible for their yellow, orange and red colors. The chromatographic behavior and the UV absorption spectrum provided by HPLC-DAD analysis constitute the clues for their identification. Mushrooms are of increasing importance in modern nutrition and medicine, due to the presence of metabolites with pharmacological potential. In this work, samples of wild and commercial mushroom species (Agaricus bisporus, Amanita caesarea, Amanita rubescens, Boletus edulis, Cantharellus cibarius, Fistulina hepatica, Hydnum rufescens, Hygrophorus agathosmus, Pholiota nameko, Pleurotus ostreatus, Russula cyanoxantha, Suillus bellini, Suillus bovinus, Suillus granulatus, Suillus luteus, Tricholoma equestre and Tricholoma portentosum) were screened by HPLC-DAD for the presence of carotenoids. By applying this methodology to 22 samples, comprising either lyophilized or fresh materials, only � -carotene was found and just in C. cibarius species. The occurrence of this pigment in other three of the analyzed species previously described raises some questions about the methodology used.
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fatty acid composition of wild edible mushrooms species a comparative study
Microchemical Journal, 2009Co-Authors: Barbara Ribeiro, Paula Baptista, Paula Guedes De Pinho, Paula B Andrade, Patricia ValentaoAbstract:article i nfo A comparative study was developed on the total fatty acids composition of twelve wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, Cantharellus cibarius, Amanita caesarea and Hydnum rufescens). In order to define qualitative and quantitative profiles, combined fatty acids were hydrolyzed with potassium hydroxide/methanol and all free compounds were derived to their methyl ester forms with methanolic boron trifluoride, followed by analysis by GC-MS. Thirty fatty acids were determined. As far as we know, the fatty acid profiles of A. caesarea and H. rufescens are described for the first time. As for the remaining species, a high number of new compounds were identified, which much improved the knowledge about their fatty acids profiles. In general, oleic, linoleic, palmitic and stearic acids were present in highest contents. Polyunsaturated and monounsaturated fatty acids, valuable healthy compounds for humans, predominated over saturated fatty acids for all the studied mushroom species. R. cyanoxantha presented the highest fatty acids amounts, while B. edulis was the poorest species. By Agglomerative Hierarchic Cluster Analysis the studied species were gathered in 5 groups, based in their fatty acid patterns.
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comparative study on free amino acid composition of wild edible mushroom species
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Barbara Ribeiro, Paula Baptista, Paula B Andrade, Rosa M. Seabra, Branca M Silva, Patricia ValentaoAbstract:A comparative study on the amino acid composition of 11 wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius) was developed. To define the qualitative and quantitative profiles, a derivatization procedure with dabsyl chloride was performed, followed by HPLC-UV-vis analysis. Twenty free amino acids (aspartic acid, glutamic acid, asparagine, glutamine, serine, threonine, glycine, alanine, valine, proline, arginine, isoleucine, leucine, tryptophan, phenylalanine, cysteine, ornithine, lysine, histidine, and tyrosine) were determined. B. edulis and T. equestre were revealed to be the most nutritional species, whereas F. hepatica was the poorest. The different species exhibited distinct free amino acid profiles. The quantification of the identified compounds indicated that, in a general way, alanine was the major amino acid. The results show that the analyzed mushroom species possess moderate amino acid contents, which may be relevant from a nutritional point of view because these compounds are indispensable for human health. A combination of different mushroom species in the diet would offer good amounts of amino acids and a great diversity of palatable sensations.
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Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms
Journal of agricultural and food chemistry, 2008Co-Authors: P. Guedes De Pinho, Barbara Ribeiro, Paula Baptista, Patricia Valentao, Rui F. Gonçalves, Rosa M. Seabra, Paula B AndradeAbstract:Volatile and semivolatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius, were determined by headspace solid-phase microextraction (HS-SPME) and by liquid extraction combined with gas chromatography-mass spectrometry (GC-MS). Fifty volatiles and nonvolatiles components were formally identified and 13 others were tentatively identified. Using sensorial analysis, the descriptors "mushroomlike", "farm-feed", "floral", "honeylike", "hay-herb", and "nutty" were obtained. A correlation between sensory descriptors and volatiles was observed by applying multivariate analysis (principal component analysis and agglomerative hierarchic cluster analysis) to the sensorial and chemical data. The studied edible mushrooms can be divided in three groups. One of them is rich in C8 derivatives, such as 3-octanol, 1-octen-3-ol, trans-2-octen-1-ol, 3-octanone, and 1-octen-3-one; another one is rich in terpenic volatile compounds; and the last one is rich in methional. The presence and contents of these compounds give a considerable contribution to the sensory characteristics of the analyzed species.
Rytas Vilgalys - One of the best experts on this subject based on the ideXlab platform.
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Spatiotemporal Transformation in the Alkaloid Profile of Pinus Roots in Response to Mycorrhization
2019Co-Authors: Dušan Veličkovic′, Hui-ling Liao, Rytas Vilgalys, Rosalie K. Chu, Christopher R. AndertonAbstract:Root alkaloids remain highly unexplored in ectomycorrhizae development studies. By employing ultrahigh mass resolution mass spectrometry imaging techniques, we showed substantial relocation and transformation of piperidine alkaloids in pine root tips in response to Suillus mycorrhization. We imaged, in the time frame of ectomycorrhizae formation, a completely different alkaloid profile in Pinus strobus, where basidiospores of Suillus spraguei induce morphogenesis of symbiotic tissues, than in Pinus taeda, where such interaction fails to induce morphogenesis. On the basis of spatial colocalization studies, we proposed some alternative routes for biosynthesis of these alkaloids that supplement existing literature data
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Correction: Metatranscriptomic Study of Common and Host-Specific Patterns of Gene Expression between Pines and Their Symbiotic Ectomycorrhizal Fungi in the Genus Suillus
2018Co-Authors: Hui-ling Liao, Yuan Chen, Rytas VilgalysAbstract:Correction: Metatranscriptomic Study of Common and Host-Specific Patterns of Gene Expression between Pines and Their Symbiotic Ectomycorrhizal Fungi in the Genus Suillus
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Correction: Metatranscriptomic Study of Common and Host-Specific Patterns of Gene Expression between Pines and Their Symbiotic Ectomycorrhizal Fungi in the Genus Suillus.
PLoS genetics, 2016Co-Authors: Hui-ling Liao, Yuan Chen, Rytas VilgalysAbstract:Ectomycorrhizal fungi (EMF) represent one of the major guilds of symbiotic fungi associated with roots of forest trees, where they function to improve plant nutrition and fitness in exchange for plant carbon. Many groups of EMF exhibit preference or specificity for different plant host genera; a good example is the genus Suillus, which grows in association with the conifer family Pinaceae. We investigated genetics of EMF host-specificity by cross-inoculating basidiospores of five species of Suillus onto ten species of Pinus, and screened them for their ability to form ectomycorrhizae. Several Suillus spp. including S. granulatus, S. spraguei, and S. americanus readily formed ectomycorrhizae (compatible reaction) with white pine hosts (subgenus Strobus), but were incompatible with other pine hosts (subgenus Pinus). Metatranscriptomic analysis of inoculated roots reveals that plant and fungus each express unique gene sets during incompatible vs. compatible pairings. The Suillus-Pinus metatranscriptomes utilize highly conserved gene regulatory pathways, including fungal G-protein signaling, secretory pathways, leucine-rich repeat and pathogen resistance proteins that are similar to those associated with host-pathogen interactions in other plant-fungal systems. Metatranscriptomic study of the combined Suillus-Pinus transcriptome has provided new insight into mechanisms of adaptation and coevolution of forest trees with their microbial community, and revealed that genetic regulation of ectomycorrhizal symbiosis utilizes universal gene regulatory pathways used by other types of fungal-plant interactions including pathogenic fungal-host interactions.
Barbara Ribeiro - One of the best experts on this subject based on the ideXlab platform.
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Do Bioactive Carotenoids Contribute to the Color of Edible Mushrooms
The Open Reproductive Science Journal, 2011Co-Authors: Barbara Ribeiro, Paula Baptista, Paula Guedes De Pinho, Antonio Cesar Silva Ferreira, Paula B Andrade, Carla Oliveira, Patricia ValentaoAbstract:Carotenoids are biologically active phytochemicals present as micro-components in fruits and vegetables, being responsible for their yellow, orange and red colors. The chromatographic behavior and the UV absorption spectrum provided by HPLC-DAD analysis constitute the clues for their identification. Mushrooms are of increasing importance in modern nutrition and medicine, due to the presence of metabolites with pharmacological potential. In this work, samples of wild and commercial mushroom species (Agaricus bisporus, Amanita caesarea, Amanita rubescens, Boletus edulis, Cantharellus cibarius, Fistulina hepatica, Hydnum rufescens, Hygrophorus agathosmus, Pholiota nameko, Pleurotus ostreatus, Russula cyanoxantha, Suillus bellini, Suillus bovinus, Suillus granulatus, Suillus luteus, Tricholoma equestre and Tricholoma portentosum) were screened by HPLC-DAD for the presence of carotenoids. By applying this methodology to 22 samples, comprising either lyophilized or fresh materials, only � -carotene was found and just in C. cibarius species. The occurrence of this pigment in other three of the analyzed species previously described raises some questions about the methodology used.
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fatty acid composition of wild edible mushrooms species a comparative study
Microchemical Journal, 2009Co-Authors: Barbara Ribeiro, Paula Baptista, Paula Guedes De Pinho, Paula B Andrade, Patricia ValentaoAbstract:article i nfo A comparative study was developed on the total fatty acids composition of twelve wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, Cantharellus cibarius, Amanita caesarea and Hydnum rufescens). In order to define qualitative and quantitative profiles, combined fatty acids were hydrolyzed with potassium hydroxide/methanol and all free compounds were derived to their methyl ester forms with methanolic boron trifluoride, followed by analysis by GC-MS. Thirty fatty acids were determined. As far as we know, the fatty acid profiles of A. caesarea and H. rufescens are described for the first time. As for the remaining species, a high number of new compounds were identified, which much improved the knowledge about their fatty acids profiles. In general, oleic, linoleic, palmitic and stearic acids were present in highest contents. Polyunsaturated and monounsaturated fatty acids, valuable healthy compounds for humans, predominated over saturated fatty acids for all the studied mushroom species. R. cyanoxantha presented the highest fatty acids amounts, while B. edulis was the poorest species. By Agglomerative Hierarchic Cluster Analysis the studied species were gathered in 5 groups, based in their fatty acid patterns.
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comparative study on free amino acid composition of wild edible mushroom species
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Barbara Ribeiro, Paula Baptista, Paula B Andrade, Rosa M. Seabra, Branca M Silva, Patricia ValentaoAbstract:A comparative study on the amino acid composition of 11 wild edible mushroom species (Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius) was developed. To define the qualitative and quantitative profiles, a derivatization procedure with dabsyl chloride was performed, followed by HPLC-UV-vis analysis. Twenty free amino acids (aspartic acid, glutamic acid, asparagine, glutamine, serine, threonine, glycine, alanine, valine, proline, arginine, isoleucine, leucine, tryptophan, phenylalanine, cysteine, ornithine, lysine, histidine, and tyrosine) were determined. B. edulis and T. equestre were revealed to be the most nutritional species, whereas F. hepatica was the poorest. The different species exhibited distinct free amino acid profiles. The quantification of the identified compounds indicated that, in a general way, alanine was the major amino acid. The results show that the analyzed mushroom species possess moderate amino acid contents, which may be relevant from a nutritional point of view because these compounds are indispensable for human health. A combination of different mushroom species in the diet would offer good amounts of amino acids and a great diversity of palatable sensations.
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Correlation between the Pattern Volatiles and the Overall Aroma of Wild Edible Mushrooms
Journal of agricultural and food chemistry, 2008Co-Authors: P. Guedes De Pinho, Barbara Ribeiro, Paula Baptista, Patricia Valentao, Rui F. Gonçalves, Rosa M. Seabra, Paula B AndradeAbstract:Volatile and semivolatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius, were determined by headspace solid-phase microextraction (HS-SPME) and by liquid extraction combined with gas chromatography-mass spectrometry (GC-MS). Fifty volatiles and nonvolatiles components were formally identified and 13 others were tentatively identified. Using sensorial analysis, the descriptors "mushroomlike", "farm-feed", "floral", "honeylike", "hay-herb", and "nutty" were obtained. A correlation between sensory descriptors and volatiles was observed by applying multivariate analysis (principal component analysis and agglomerative hierarchic cluster analysis) to the sensorial and chemical data. The studied edible mushrooms can be divided in three groups. One of them is rich in C8 derivatives, such as 3-octanol, 1-octen-3-ol, trans-2-octen-1-ol, 3-octanone, and 1-octen-3-one; another one is rich in terpenic volatile compounds; and the last one is rich in methional. The presence and contents of these compounds give a considerable contribution to the sensory characteristics of the analyzed species.
Orson K. Miller - One of the best experts on this subject based on the ideXlab platform.
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Postmeiotic mitosis in the basidia of Suillus granulatus: Implications for population structure and dispersal biology
Mycologia, 1994Co-Authors: K. M. Jacobson, Orson K. MillerAbstract:Recent studies indicate that numerous tet? rasporic Suillus species have both binucleate and uni? nucleate spores. If the binucleate spores are homo? karyotic, resulting from postmeiotic mitotic divisions in the spores, then the breeding system is primarily determined by the heterothallic mating system of the fungus, be that bipolar or tetrapolar. Alternatively, if the postmeiotic mitoses occur in the basidia prior to nuclear migration, then some proportion ofthe spores could also be secondarily homothallic (heterokaryot? ic), this proportion being determined by the pattern of nuclear migration into the spores. The secondary mycelia of many Suillus species do not regularly pro? duce clamp connections, thus complicating the deter? mination of the genetic constituencies of the binucle? ate spores. In this paper we report the results of genetic analyses using randomly amplified polymorphic DNA markers which suggest that the binucleate spores of Suillus granulatus from eastern North America may result from postmeiotic mitotic divisions in the basidia, prior to nuclear migration into the spores. Binucleate spores of S. granulatus are thus potentially secondarily homothallic. The implications of a functionally diverse mating system, resulting from heterothallic uninucle? ate spores and secondarily homothallic binucleate spores, are discussed for this cosmopolitan ectomy? corrhizal basidiomycete.
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Physiological variation between tree-associated populations of Suillus granulatus as determined by in vitro mycorrhizal synthesis experiments
Canadian Journal of Botany, 1992Co-Authors: Kathryn M. Jacobson, Orson K. MillerAbstract:Mycorrhizal synthesis studies revealed that allopatric populations of Suillus granulatus differ in host specificity. Isolates of Suillus granulatus originated from Nepal (associated with Pinus wallichiana), Korea (Pinus densiflora), and the U.S.A. (Pinus strobus). Functional compatibility of the mycorrhizal association was used to measure host specificity. Useful characters for measuring mycorrhizal compatibility were defined as those which revealed statistical differences between the uninoculated controls and mycorrhizal treatments and which were stable within one population. Useful characters, as defined by these two tests, were shoot wet weight, total wet weight, percentage mycorrhizal short roots, shoot dry weight, total dry weight, and Hartig net penetration. Data for these characters were subsequently used in anova tests to determine whether allopatric populations of Suillus granulatus differ in functional compatibility. Isolates associated with Pinus strobus were most compatible with Pinus strobus ...