scholarly journals Tylocinum is no longer monotypic: Tylocinum brevisporum sp. nov. (Boletales, Boletaceae) from northern Thailand

2021 ◽  
Vol 9 ◽  
Author(s):  
Bhavesh Raghoonundon ◽  
Naveed Davoodian ◽  
Monthien Phonemany ◽  
Olivier Raspé

Tylocinum Y.C. Li & Zhu L. Yang 2016 is a Boletaceae genus belonging in subfamily Leccinoideae. It was described in 2016 from China and, prior to this study, it contained only one species, T. griseolum Y.C. Li & Zhu L. Yang 2016. During our survey of Boletaceae from Thailand, we collected some specimens that could be identified as a Tylocinum species, different from T. griseolum. The bolete specimens, collected in forests dominated by Dipterocarpaceae and Fagaceae in northern Thailand, are described as Tylocinum brevisporum Raghoonundon & Raspé sp. nov. Macroscopic and microscopic descriptions with illustrations are provided, as well as a 3-gene phylogeny, which confirms the new taxon’s position in Tylocinum. Tylocinum brevisporum differs from the only other known Tylocinum species (T. griseolum) by its brownish-grey colour, greyish-orange to brownish-orange colour change in the hymenophore when bruised, smaller pores (≤ 0.5 mm), longer tubes (up to 6 mm long), shorter and narrower basidiospores, longer and broader basidia and longer pleurocystidia relative to cheilocystidia. T. brevisporum is the second species from the genus Tylocinum and the only one to be found outside China thus far.

2013 ◽  
Vol 9 (1) ◽  
pp. 107-114 ◽  
Author(s):  
Faroogh Sharifian ◽  
Asad Modarres-Motlagh ◽  
Mohammad Hasan Komarizade ◽  
Ali M. Nikbakht

AbstractInvestigation of qualitative indices for the pulsed microwave dried figs (Ficus carica L.) is accomplished through image processing techniques. Three hundred colour pictures of fig fruit before and after drying were prepared in RGB colour space. After converting the RGB colour space into Lab units, colour values in Lab units were analysed before and after drying at five levels of microwave power intensity and six pulsing ratio levels. Kinetic parameters for the colour change were determined using the total colour change parameter, chroma, hue angle and browning index. The results showed that the L value decreases with the pulsing ratio and increases with microwave power intensity while a values remains constant with the microwave power intensity. Values of hue angle for dried fig varied between 1.21 and 1.32 radian, i.e. the dried fruits presented an appealing yellow/orange colour. Additionally, increasing microwave power intensity led to higher browning indices. Based on the resulting values, an optimized microwave drying of fig will be achieved serving as a tool for enhanced economical processing of the fruit.


1997 ◽  
Vol 25 (5) ◽  
pp. 325-330 ◽  
Author(s):  
A. Halvorsen ◽  
B.B. Jensen
Keyword(s):  

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