Phaeolus schweinitzii
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Phaeolus schweinitzii, commonly known as velvet-top fungus, dyer's polypore, dyer's mazegill, or pine dye polypore, is a fungal plant pathogen.
Taxonomy
P. schweinitzii is named after Lewis David de Schweinitz, a Pennsylvania-born Moravian minister and important early American mycologist.
Description
P. schweinitzii is a polypore, although unlike bracket fungi the fruiting body may appear terrestrialScript error: No such module "Unsubst". when growing from the roots or base of the host tree.[1]
The fruiting bodies, appearing in late summer or fall, commonly incorporate blades of grass, twigs, or fallen pine needles as they grow.[2] They are tannish with darker brown centres, with orange to pale margins on young specimens.[1][3] They may grow beyond Script error: No such module "convert". in diameter.[3] As the fruiting bodies age, the pore surface turns from yellow to greenish yellow, the top becomes darker, and the yellow-brown flesh becomes harder and more wood-like.[2] The pores bruise brown.[1] The spores are white, elliptical, smooth, and inamyloid.[3]
The effect, impact and significance of infection by this fungus is rooted in the fact that it causes brown rot, which degrades the cellulose. Thus there is a loss of tensile strength which often leads to brittle fracture near the stem base, even at a fairly early stage of decay. Decay initiated above ground can lead to branch snap or breakout.[4]
Similar species
Similar species include Heterobasidion irregulare, H. occidentale, Inonotus dryophilus, and Onnia tomentosa.[3]
Habitat and distribution
P. schweinitzii causes causes butt rot on conifers such as Douglas-fir, spruce, fir, hemlock, pine, and larch.[5] It is native to North America and Eurasia,[5] and has been identified as an exotic species in New Zealand, Australia, and South Africa.[6]
Uses
As its common name suggests, the dyer's polypore is an excellent natural source of green, yellow, gold, or brown dye, depending on the material dyed and the mordant used.[2][7]
The species is not edible.[8]
References
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