Identifying Your Bolete
Pores and Pore Surface
White at first, becoming brownish-yellow when at maturity, unchanging or turning brown when bruised; round to irregular pores, 1-2 per mm.
Whitish when young, streaked brown or reddish brown at maturity, sometimes briefly reticulate at the apex.
FLESH: towards beige-brown with KOH and NaOH; to gray with FeSO4; towards purplish black with phenol, no change with NH4OH and formalin. CAP-STIPE: towards beige-brown with KOH, NaOH and NH4OH; to gray with FeSO4; black on the cap with phenol and no change with formalin. TUBES: towards brown with KOH, NaOH and NH4OH; to gray with FeSO4; to white with phenol and no change with formalin.
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The pale spots on the cap of mature fruitbodies is an excellent criterion of identification.
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