Effect of storage on biochemical and microbiological parameters of edible truffle species

The effects of different storage treatments on the most common edible truffle species, such as Tuber magnatum and Tuber borchii (white truffles), Tuber melanosporum and Tuber aestivum (black truffles), were analysed. Biochemical and microbiological profiles were monitored, in order to evaluate possible alterations during truffle preservation. After harvesting, some fresh samples were kept at 4 °C for 30 days, other samples were frozen at −20 °C for one month, thawed and preserved at 4 °C; the remainder were autoclaved.