Conservation Strategies of the Culinary-Medicinal Mushroom <i>Pleurotus nebrodensis</i> (Basidiomycota, Fungi)

Abstract

Pleurotus nebrodensis (Inzenga) Quél. is an edible mushroom appreciated by consumers for its organoleptic characters. It was first described by the mycologist Giuseppe Inzenga as “the most delicious mushroom growing in Sicily”. This taxon, originally described as Agaricus nebrodensis Inzenga, has undergone several changes in the synomy and is recognized as a variety or subspecies within the Pleurotus eryngii (DC.) Quél. species complex. Recent studies demonstrated that P. nebrodensis is distinct from other taxa related to the P. eryngii complex. The distribution of P. nebrodensis in Europe is limited. The mushroom grows only in Madonie Park (Sicily, Italy) and in Greece, associated with plants of Prangos ferulacea (Lindl.). Several studies demonstrated that the presence of P. nebrodensis in native territories has progressively decreased over the years. Research conducted in Sicily (southern Italy) during the fructification period (April–June 2009) confirmed this negative trend. The decision to include P. nebrodensis as an endangered (EN) species on the IUCN Red List of Threatened Species was taken to safeguard the existence of this important taxon. Legal action is needed to stop the overexploitation and collection of unripe basidiomata of P. nebrodensis in the wild. Ex situ cultivation to increase wild production was experimented and preservation of mycelium in the Mycotheca of the Department of Agricultural, Food, and Forest Science (SAAF) of the University of Palermo was carried out. The in situ conservation strategy can be implemented only if the wild collection is properly managed (picking of ripe mushrooms forbidden in zone A of Madonie Park and collection of unripe mushrooms forbidden in other areas).

Keywords

• <i>Pleurotus nebrodensis</i>
• Basidiomycetes
• ex situ conservation
• in situ conservation
• exploitation