Ascocoryne meat (Ascocoryne sarcoides)
- Matagaluega: Ascomycota (Ascomycetes)
- Vaevaega: Pezizomycotina (Pezizomycotins)
- Vasega: Leotiomycetes (Leociomycetes)
- Vasega laiti: Leotiomycetidae (Leocyomycetes)
- Poloaiga: Helotiales (Helotiae)
- Aiga: Helotiaceae (Gelociaceae)
- Ituaiga: Ascocoryne (Ascocorine)
- ituaiga: Ascocoryne sarcoides (Ascocoryne meat)
Ascocorine meat (O le t. Ascocoryne sarcoides) is a species of fungi, the type species of the genus Ascocoryne of the Helotiaceae family. Anamorpha – Coryne dubia.
tino fua:
It goes through two stages of development, imperfect (asexual) and perfect. At the first stage, multiple “conidia” of a brain-shaped, lobe-shaped or tongue-shaped form are formed, no more than 1 cm high; then they turn into saucer-shaped “apothecia” up to 3 cm in diameter, usually fused together, crawling on top of each other. Color – from meat-red to lilac-violet, rich, bright. The surface is smooth. The pulp is densely jelly-like.
Spora pauta:
Lanu paʻepaʻe.
Faʻasalalau:
Askokorina meat grows in large groups from mid-August to mid-November on thoroughly rotted remains of deciduous trees, preferring birch; occurs frequently.
Ituaiga tutusa:
Ascocoryne meat sources indicate Ascocoryne cyclichnium, a fungus similar, but not forming an asexual conidial form, as a “double” of ascocoryne. So if there are specimens at different stages of development, these worthy corinas can be distinguished without any difficulty.