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Formation of sclerotia by Morchella esculenta: relationship between media composition and turgor potential in the mycelium

Author
AMIR, R1 ; LEVANON, D; HADAR, Y; CHET, I
[1] Migal, south industrial zone, Kiryat Shmona 10200, Israel
Source

Mycological research (Print). 1992, Vol 96, pp 943-948 ; 11 ; ref : 22 ref

ISSN
0953-7562
Scientific domain
Agronomy, agriculture, phytopathology; Plant biology and physiology; Microbiology, infectious diseases; Mycology
Publisher
Elsevier, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Composition chimique Milieu culture Morchella esculenta Mycélium Potentiel hydrique Sclérote Turgescence Ascomycetes Champignon comestible Fungi Thallophyta
Keyword (en)
Chemical composition Culture medium Morchella esculenta Mycelium Water potential Sclerotia Turgor Ascomycetes Edible fungi Fungi Thallophyta
Keyword (es)
Composición química Medio cultivo Morchella esculenta Micelio Potencial hídrico Esclerocio Turgescencia Ascomycetes Hongo comestible Fungi Thallophyta
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A10 Plant physiology and development / 002A10C Water and solutes. Absorption, translocation and permeability

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions

Discipline
Agronomy. Soil sciences and vegetal productions Cytology, morphology, systematics, floristics, plants physiology, evolution and development
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
4850854

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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