Determination of some ecological, morphological feature and nutritive contents of Picoa lefebvrei (Pat.) maire

This study aimed to determine the ecological, morphological character, ethnomicological-financial potential, the importance the protection and the nutritional ingredients of P. lefebvrei that naturally grow in the vicinity of Kadıköy, Pınarlı and Harebakayış villages of the Baskil district of the province of Elazığ. It was observed that at the areas, where the P. lefebvrei grow, light strenght was 20.8-89.4 klüx, temperature was 21.1-23.6 °C, humidity was 26.7-36.2, air flow (CMM) was 2092-2359 m3/min, air velocity was 4.8-12.9 km/h and the soil characteristics were recorded as varying as follows: 29.85-73.02% sand, 13.72-30.03% clay, 13.27-40.12% dust, 26.98-70.15% dust+clay, sandy-clayey-loamy soil with 6.94-7.95 pH, 0.75-23.19 total lime, 0.00-10.58% active lime, 0.131-0.366 mmhos/cm salt, 0.350-1.583% organic material, 0.017-0.079 nitrogen, 36.55-70.13 ppm P2O5, 123.94-572.35 ppm K2O and 9.49-25.011 ppm Na. In the dry examples of P. lefebvrei we determined 87.97% dry material, 12.03% moisture, 0.092% crude ash, 21.35% protein, 0.032% lipid, 87.88% organic material, 68.56 mg/kg Cu, 65.28 mg/kg Zn, 4.08 mg/kg Mn and 194.4 mg/kg Fe, but Cr element could not be found. The gene sources were protected using the method of taking tissue cultures from the fresh ascocarp structures of the mushroom specie. In addition to this, we determined the ethnomicological data that included various characteristics of P. lefebvrei and the level of knowledge of the consumer concerning this mushroom type.