Truffles: Diversity, Ecology and Biotechnology

Truffles are hypogeous ectomycorrhizal ascomycetous edible mushrooms distributed worldwide in terrestrial ecosystems, including deserts, as non-timber forest products. Owing to their nutraceutical value, truffles are a highly priced natural product and in high demand. Constraints of truffles include limited seasonal availability, a short shelf life and limited supply. The cultivation of truffles is time-consuming, expensive and requires technical expertise. Over 180 species of truffles have been reported worldwide, but only up to 20 species are commercially viable. Tuber spp. is among the well-known truffles. Each species of truffle is known for its unique aroma and can transfer that fragrance to different foods and improve their nutritional value. Various methods have been adapted to evaluate the olfactory profile of truffles. Truffles are known for their nutritional, functional and medicinal values. Due to the high demand, they are overharvested in several ecosystems and also face the danger of extinction and the risk of climate change. Truffles: Diversity, Ecology and Biotechnology reviews the current advances in truffles from historical perspectives, ethnomycological profiles, habitats, ecology, geographical distribution, diversity, systematics, phylogeny, ultrastructure, sexual reproduction, cultivation, analytical techniques, and the impact of climate change and industrial applications on truffles. It also emphasizes the role of soil properties in the occurrence of truffles (e.g., Tuber spp.), their pathogens, product development and marketing. The contributors hail from academia and industries across the globe.