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This paper is going to present a research proposal about a particular species of fungi, namely Morel or Morchella sp. Like other seasonal plants, there is also variation in the breeding time of this plant (Liu et al., 2018). The abundance of this plant can be seen during the spring. Given the geographical position, the abundance of morel mushrooms can be observed throughout March to May (He et al., 2019). This paper is focusing on the question that what is the best time to look for Morels with the aim to exactly identify the specific month this plant prospers the most.
The study of morel mushrooms can contribute significantly to the study of biodiversity. Apart from the environmental reason, this plant is of huge clinical significance. Morel mushroom is a significant source of antioxidants that protect the body from free radicals. Several critical health conditions such as heart issues, diabetes type 1 and 2, Parkinson’s disease can be induced by the free radicals (Benucci et al., 2019). Removal of toxins in the body can also be facilitated by the intake of the morel mushroom (Tietel & Masaphy, 2018). Therefore, due to the sheer importance of this mushroom in medical and biological science, this study about the exact identification of the time of abundance of morel mushroom can be considered important.
Working hypothesis: In the springtime that is from March to May Morel mushrooms are abundant in Central Indiana.
Null hypothesis: Morel mushrooms are abundant all season.
Dependent variable: The dependent variable is the abundance of morel mushrooms that varies over time
Independent variable: The independent variable is the seasons, which would continue to change whether morel mushroom blooms or not.
To search relevant data about the seasonal abundance of morel mushroom or Morchella sp., internet browsing is important. The authorized sources such as Naturalist, National Geographic will be accessed for the required information apart from scholarly articles and information provided by the instructor. In the provided database of iNaturalist, there are several data on different species and factors, which are irrelevant for this project. Searching through that document with the keywords, such as morel, Morchella, mushroom, fungi, can help in sorting out the desired results about morel mushrooms. While the discussion is on morel mushrooms, other mushrooms or fungi will be excluded from the final selection of the database. iNaturalist can provide data that the users have provided about this particular species of fungi, however, to access researched data about this mushroom, research articles can be reviewed from the available scientific database. Google Scholar is one of the suited places to look for such information, while several unauthentic or false information about this topic can be present on the web. The collected information will be filtered following the previous criteria of eligibility and relevance and thereby, be used in the final research project. Following is presented a graph that shows the change in the abundance of morel growing throughout the year.
Figure: Change in abundance of morel growth throughout the year
(Source: self-made)
Benucci, G. M. N., Longley, R., Zhang, P., Zhao, Q., Bonito, G., & Yu, F. (2019). Microbial communities associated with the black morel Morchella sextelata cultivated in greenhouses. PeerJ, 7, e7744.https://doi.org/10.7717/peerj.7744
He, P., Yu, M., Cai, Y., Liu, W., Wang, W., Wang, S., & Li, J. (2019). Effect of Aging on Culture and Cultivation of the Culinary-Medicinal Mushrooms Morchella importuna and M. sextelata (Ascomycetes). International Journal of Medicinal Mushrooms, 21(11). DOI: 10.1615/IntJMedMushrooms.2019032891
Liu, Q., Ma, H., Zhang, Y., & Dong, C. (2018). Artificial cultivation of true morels: current state, issues and perspectives. Critical Reviews in Biotechnology, 38(2), 259-271.https://doi.org/10.1080/07388551.2017.1333082
Tietel, Z., & Masaphy, S. (2018). True morels (Morchella)—Nutritional and phytochemical composition, health benefits and flavor: A review. Critical reviews in food science and nutrition, 58(11), 1888-1901.https://doi.org/10.1080/10408398.2017.1285269
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