Maturation-associated alterations of the biochemical characteristics of the black truffle Tuber melanosporum Vitt.

Tuber melanosporum is a mycorrhizal ascomycetous fungus with subterranean fruiting bodies. With the aim of characterizing its state of maturity, we have undertaken a comparative analysis of the biochemical composition of tree stages. The various components were determined by the usual chromatographic and spectrometric techniques. The results showed that the factors characterizing the mature truffle are a relatively high level of carbohydrates and melanin (30% and 15% by dry weight, respectively) and the presence of rhamnose, calcium and iron. These biochemical markers could be used as indicators of the degree of ascocarp development and the attainment of maturity. (c) 2005 Elsevier Ltd. All rights reserved.