Integrated taxonomic characterization, postharvest quality evolution, and sustainable conservation of truffle species from Calabria (Southern Italy)
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Keywords
Abstract
Truffles are fungi, usually globular and found underground, typically located using trained dogs. The most consumed species belong to the genera Tuber, Terfezia, and Tirmania. Southern Italy produces both black and white truffles. Truffles are characterized by a short shelf life due to the loss of quality as a consequence of microbial spoilage and enzymatic browning. This work aimed at the taxonomic identification, by using a molecular approach, of three truffle species, such as Tuber mesentericum Vittad. (TM), Tuber borchii Vittad. (TB), and Tuber aestivum var. uncinatum Chatin (TU), collected from the Calabria region and the evolution of truffle’s quality parameters for 28 days in two storage conditions (under rice and vacuum). The total phenols content (TPC) and total flavonoids content (TFC), degradation kinetics, as well as antioxidant activity were also assessed. Generally, the vacuum packaging proved to be more effective in maintaining the sensory and nutritional quality of TB and TU, whereas the results for TM were more variable, showing greater sensitivity to microbial proliferation under anaerobic conditions. Kinetics results evidenced that the degradation of both TPC and TFC does not depend on the different preservation methods but on the species of truffle object of investigation. Principal Component Analysis does not allow us to establish the advantage of the vacuum preservation method compared to that under rice. Therefore, the use of rice as a matrix to be recovered at the end of the preservation process, edible and rich in truffle aroma, can represent an interesting aspect for the consumer.
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Benaceur, F., Chaibi, R., Berrabah, F., Neifar, A., Leboukh, M., Benaceur, K., et al. 2020. Purification and characterization of latent polyphenol oxidase from truffles (Terfezia arenaria). International Journal of Biological Macromolecules. 145: 885–893. https://doi.org/10.1016/j.ijbiomac.2019.09.126
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Çayan, F., Tel-Çayan, G., Deveci, E., Duru, M.E. and Öztürk, M., 2022. Isolation and identification of compounds from truffle Reddellomyces westraliensis and their antioxidant, cytotoxic and enzyme inhibitory activities. Process Biochemistry. 121: 553–562. https://doi.org/10.1016/j.procbio.2022.08.001
Chiappetta, A., Muto, A., Muzzalupo, R. and Muzzalupo, I., 2017. New rapid procedure for genetic characterization of Italian wild olive (Olea europaea) and traceability of virgin olive oils by means of SSR markers. Scientia Horticulturae. 226: 42–49. https://doi.org/10.1016/j.scienta.2017.08.022
Culleré, L., Ferreira, V., Venturini, M.E., Marco, P. and Blanco, D., 2012. Evaluation of gamma and electron-beam irradiation on the aromatic profile of black truffle (Tuber melanosporum) and summer truffle (Tuber aestivum). Innovative Food Science and Emerging Technologies. 13: 151–157. https://doi.org/10.1016/j.ifset.2011.09.003
Culleré, L., Ferreira, V., Venturini, M.E., Marco, P. and Blanco, D., 2013. Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum). Food Chemistry. 136: 518–525. https://doi.org/10.1016/j.foodchem.2012.08.030
Daei, B., Azadmard-Damirchi, S., Javadi, A. and Torbati, M., 2023. Effects of mild thermal processing and storage conditions on the quality attributes and shelf life of truffles (Terfezia claveryi). Foods. 12: 2212. https://doi.org/10.3390/foods12112212
Epping, R., Lisec, J. and Koch, M., 2024. Changes in Black Truffle (Tuber melanosporum) aroma during storage under different conditions. Journal of Fungi. 10: 354. https://doi.org/10.3390/jof10050354
Gan, Z., Yang, J., Tao, N., Yu, Z. and Zhang, K.Q., 2007. Cloning and expression analysis of a chitinase gene crchi1 from the mycoparasitic fungus Clonostachys rosea (syn. Gliocladium roseum). Journal of Microbiology. 45: 422–430.
Gryndler, M., Hršelová, H., Soukupová, L., Streiblová, E., Valda, S., Borovička, J., et al. 2011. Detection of summer truffle (Tuber aestivum Vittad.) in ectomycorrhizae and in soil using specific primers. FEMS Microbiology Letters. 318 : 84–91. https://doi.org/10.1111/j.1574-6968.2011.02243.x
Guo, T., Wei, L., Sun, J., Hou, C. and Fan, L., 2011. Antioxidant activities of extract and fractions from Tuber indicum Cooke & Massee. Food Chemistry. 127: 1634–1640. https://doi.org/10.1016/J.FOODCHEM.2011.02.030
Hajjar, S.E., Massantini, R., Botondi, R., Kefalas, P. and Mencarelli, F., 2010. Influence of high carbon dioxide and low oxygen on the postharvest physiology of fresh truffles. Postharvest Biology and Technology. 58: 36–41. https://doi.org/10.1016/j.postharvbio.2010.04.008
Hall, I., Brown, G. and Zambonelli, A., 2007. Taming the truffle. The history, lore, and science of the ultimate mushroom. Portland, OR, USA: Timber Press. Available from: https://books.google.it/books/about/Taming_the_Truffle.html?id=taQGqqcaEYoC&redir_esc=y
Healy, R., Bonito, G.M. and Smith, M.E., 2016. A brief overview of the systematics, taxonomy, and ecology of the Tuber rufum clade. In Zambonelli, A., Iotti, M., Murat, C. (Eds.). True truffle (Tuber spp.) in the world. New York: Springer. pp. 125–136. https://link.springer.com/chapter/10.1007/978-3-319-31436-5_8
Henrion, B., Chevalier, G. and Martin, F., 1994. Typing truffle species by PCR amplification of the ribosomal DNA spacers. Mycology Research. 98: 37–43. https://doi.org/10.1016/S0953-7562(09)80333-X
Horwitz, W., 2000. Official methods of analysis of AOAC International. Gaithersburg, Md: Ed. Association of Official Analytical Chemists. Available from: https://search.worldcat.org/it/title/Official-methods-of-analysis-of-AOAC-International/oclc/796380460
Iotti, M., Amicucci, A., Bonito, G., Bonuso, E., Stocchi, V. and Zambonelli, A., 2007. Selection of a set of specific primers for the identification of Tuber rufum: A truffle species with high genetic variability. FEMS Microbiology Letters. 277: 223–231. https://doi.org/10.1111/j.1574-6968.2007.00963.x
Lanfranco, L., Wyss, P., Marzachi, C. and Bonfante, P., 1993. DNA probes for identification of the ectomycorrhizal fungus Tuber magnatum Pico. FEMS Microbiology Letters. 114: 245–251. https://doi.org/10.1111/j.1574-6968.1993.tb06581.x
Lee, H., Nam, K., Zahra, Z. and Farooqi, M.Q.U., 2020. Potentials of truffles in nutritional and medicinal applications: A review. Fungal Biology and Biotechnology. 7: 1–17. https://doi.org/10.1186/s40694-020-00097-x
Leonardi, P., Murat, C., Puliga, F., Iotti, M. and Zambonelli, A., 2020. Ascoma genotyping and mating type analyses of mycorrhizas and soil mycelia of Tuber borchii in a truffle orchard established by mycelial inoculated plants. Environmental Microbiology. 22: 964–975. https://doi.org/10.1111/1462-2920.14777
Li, Q., Hu, H., Tan, X., Wang, J., Mei, R., Jiang, F., et al. 2024. Effects of storage in an active and spontaneous controlled O2/CO2 atmosphere on volatile flavor components and the microbiome of truffles. ACS Omega. 9: 9331–9347. https://doi.org/10.1021/acsomega.3c08375
Liu, T., Feng, T. and Chen, W., 2017. Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction. Czech Journal of Food Sciences. 35: 483–487. https://doi.org/10.17221/31/2017-CJFS
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May 15, 2026
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Chiappetta, A. ., Sicari, V., Tundis, R., Gattuso, A., Pino, R., Pellegrino, M., Garofalo, K. ., Muzzalupo, I., & Loizzo, M. R. (2026). Integrated taxonomic characterization, postharvest quality evolution, and sustainable conservation of truffle species from Calabria (Southern Italy). Italian Journal of Food Science, 38(2), 229–256. https://doi.org/10.15586/ijfs.v38i2.3495
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Come citare
Chiappetta, A. ., Sicari, V., Tundis, R., Gattuso, A., Pino, R., Pellegrino, M., Garofalo, K. ., Muzzalupo, I., & Loizzo, M. R. (2026). Integrated taxonomic characterization, postharvest quality evolution, and sustainable conservation of truffle species from Calabria (Southern Italy). Italian Journal of Food Science, 38(2), 229–256. https://doi.org/10.15586/ijfs.v38i2.3495