Collection and Morphological Characterization of Wild Mushroom

doi:10.21203/rs.3.rs-2722297/v1

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Collection and Morphological Characterization of Wild Mushroom

https://doi.org/10.21203/rs.3.rs-2722297/v1

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Mushrooms have the ability to grow in every environment having many different growing systems with different adaptations. A survey was conducted in Horo Guduru Wollega Zone Horo district surrounding Shambu town from July-August 2022 comprising forest, farmland, and grassland. The entire wild mushroom observed or encountered in the field were collected and brought to the Wollega University Shambu campus Horticulture laboratory room immediately after collection in plastic bags. Different species of wild mushrooms were collected from different places and then characterized. The macroscopic features were carefully recorded and documented. The morphological characteristics were the appearance and color of fruiting bodies, the pilus diameter, flesh /tissue color, stipe length, stipe color, color change of stipe on pressing, and nature and color of spore print recorded and documented. In the laboratory, all 9 species of collected wild mushrooms were photographed and spore points were collected and then recorded. From all collected wild mushrooms, the largest cap is 11cm while the smallest is 1.8cm in diameter. The longest stipe is 12 cm whereas the shortest stipe is 3 cm. The gills' arrangement, color, and nature of the attachment to the stipe were different for different wild mushroom samples collected. The thickness and color of the tissue of the different mushrooms were found to be different.

Wild mushroom

Fruiting bodies

Stipe

Gill

Morphology

Wild-growing mushrooms have a worldwide distribution and have been a popular delicacy in many countries (USAID, 2010). Mushrooms are fleshy, spore-bearing, multicellular fungi (Deepalakshmi and Mirunalini, 2014; Teklemichael, 2020). Mushrooms are commonly macroscopic fungi and are fruit bodies of higher fungi particularly Basidiomycetes and Ascomycetes (Atila et al., 2017). Basidiomycetes or Ascomycetes can be found in soils rich in organic matter and humus, moist wood, animals waste after heavy rain or a sudden change of temperature and soon after a few hours or day’s they disappear, leaving no sign but, mycelium(Zeid et al., 2011). Mushrooms are seasonal fungi, which occupy diverse niches in nature in the forest ecosystem (Teferi et al., 2013). They predominantly occur during the rainy season and also during spring when the snow melts. Mushrooms and other fungi grow almost everywhere, on every natural waste substrate possible for oyster mushroom (Fogel and Rogers, 1997). Mushrooms are in fact the 'fruit' of the underground fungal mycelium (Okhuoya et al., 2010). They are macromycetes forming macroscopic fruiting bodies such as agarics, boletus, jelly fungi, coral fungi, stinkhorns, bracket fungi, puffballs and bird’s nest fungi (Teferi et al., 2013). For centuries wild mushrooms were loved for their aroma and palatability. Until recently, mushrooms have been considered more as culinary delicacy and garnish than as food (Song and Birmingham, 1990). Mushrooms have a unique texture, aroma, taste and flavor that are not found in other food crops (Fikadu, 2014). Rural people appreciate mushrooms more than urban inhabitants. Moreover, older consumer’s worth mushrooms more than the young (Dawit, 2014). Thus, trustworthy evidence on traditional use of wild mushrooms in Ethiopia is obtained from rural senior citizens.

A survey was conducted in July-August 2022 by collecting wild mushroom from different places around Shambu town comprising forest, farm land and grass lands.

Study Area

The study area is used for several purposes; like crop cultivation and grazing cattle’s.

Sampling And Sampling Procedure

The entire wild mushroom observed or encountered in field were collected and brought to the Wallaga University Shambu campus laboratory class immediately after collection in the plastic bags.

Characterization Of The Wild Mushroom Collected

After the samples were brought to laboratory, department of Biology, College of Agriculture, Wollega University Shambu campus the macroscopic features (observable to naked eyes) were carefully recorded and documented. These characteristics were the appearance and color of fruiting bodies, the pilus diameter, flesh /tissue color, stipe length, stipe color, color change of stipe on pressing, nature and color of spore print recorded and documented. In the laboratory all the sample collected were photographed and spore pint were collected.

Sample one: This mushroom was collected from acacia tree. The cap is oyster in shape with white color. This cap has 8cm and light yellow. The gills are brown in color and attached to the stem. Its stem is 6cm long and white in color. This stem is strong and white. When pressed the color of the stem directly changed to yellow. These mushrooms have nice smell at the time of collection (Fig. 1).

Sample two

The cap of the collected mushroom is 7cm and white in color. The flesh tissue the mushroom is light yellow and gills are not attached to the stem and have white color. The stipe is tuff and white colored but, the internal part of the stem is yellow. The stipe is continuous with the cap, the appearance of the cap is similar to those of oyster mushroom, and then most probably it may be identified as a new species of the group on detail characterization. The mushroom is correspondingly collected from acacia tree. The mushrooms have nice smell at the time of collection and similar to sample one (Fig. 2).

Sample three

The cap of the mushroom is variegated black and the center of the cap is fully black. The cross section of the cap is 9cm in diameter. The tissue of the mushroom is white. The gills are attached to the stem and light chocolate. The length of the stipe is 10cm long and has a ring with vulva. The stipe is white brown and on pressing it was fully changed to yellow. The spore print of this mushroom is chocolate in color. (Fig. 3).

Sample four

The diameter of the cap is 6cm and its color is peripherally red and the whole is variegated brown black. The central tip is brown in color. The gills are chocolate in color and flesh/ tissue is white. The stem is brown with ring and hallow. The internal periphery is pink and the center is white. When it was pressed the color of the stem changed to yellow. Since the collected sample is old the spore pint is scarce and dark brown in color (Fig. 4).

Sample five

The cap of the mushroom is light brown at periphery and dark brown at the center. The cross section of the cap is 11cm in diameter. The flesh/ tissue of the mushroom are white in color. The gills are white and is not attached the stipe. The length of the stipe is 8cm. The stipe is with vulva but, has no rings. The stipe is solid in side and white on both inside and outside. When it was pressed the color of the stem changed to yellow. The spore pint is brown in color. The result of this study was in line with the report stated as the stipe is off-center with a lateral attachment to wood and the spore print of the mushroom is white to lilac-grey and best viewed on dark surface (Hassen and Kiramat, 2011).

Sample six

The cap is white in color and its flesh tissue is brown. The diameter of the cap is 1.8cm and its shape seems like an umbrella. Gills are found under the cap and are not attached to the stem. The length of the stem is 3cm and brown in color. The stipe is hollow on the side without a vulva and ring. In general, this mushroom is small in size and growth in the area where termites are found (Fig. 6).

Sample eight

The cap has an umbrella-like shape with white color and its cross-sectional area is 5cm in diameter. Its flesh tissue is white and its gills are located under the cap with a chocolate color. It is attached to the stem. The length of the stipe is 6cm with light brown color. The stipe is solid and has a ring, on pressing the color of the stem changed to light yellow. The spore pint is chocolate color (Fig. 8).

Sample nine

The cap of the collected mushroom is yellow with an umbrella-like shape and its cross-sectional area is 6 cm and the flesh/ tissue is white. Gills are found under the cap with a brown color which is unattached to the stem. The stem is 6cm with dark brown color and it is hollow. When it was pressed the color is not changed. The spore pint is chocolate in color.

In this instant mushroom has found a wide range of application as nutrient-rich and healthy food as well as medicinally important besides they, contribute to ecological sustainability due to the recycling of dead organic through their extracellular enzymes. In this investigation, different mushrooms were collected characterized and found to have different morphological features and spore print patterns with different spore colors. In addition, the cap diameters for the different mushrooms collected from the study site were show differences of 1.8cm for smaller and the larger up to 12cm stem lengths. The gill's arrangement, color, and nature of the attachment to the stipe were different for the different wild mushroom samples collected. The thickness and color of the tissue of the different mushrooms were found to be different. Overall the total number of mushroom samples collected from different localities of the study site is very small as compared to the area covered during the study period.

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No competing interests reported.

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Collection and Morphological Characterization of Wild Mushroom

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Abstract

Figures

Introduction

Materials And Methods

Study Area

Sampling And Sampling Procedure

Characterization Of The Wild Mushroom Collected

Result And Discussion

Conclusion

References

Additional Declarations

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