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Re: Wood-chip usage in general [Scanned]

Subject: Re: Wood-chip usage in general [Scanned]
From: Jerry Ross
Date: Jan 27 2010 09:06:05 


On 27/01/2010 08:06, Edmund Hopkins wrote:

No harm in speculation and chat, I'd say. The speculation I learned at 
college was that the rhizomorphs would expend a lot of time and energy simply 
getting from one chip to the next, so it wasn't a problem. How about that for 
saloon bar?
Or this: Fungi are quite specific about the moisture content (and no
the doubt oxygen/carbon dioxide balance) of the medium that they
colonise; my understanding is that Armillaria prefers the relatively
stable conditions found in biggish volumes of wood. The conditions in a
wood chip (with a comparatively huge surface area to volume ratio) will
not remain conducive for mycelial growth, so it generally dies out
pretty quickly.
Fresh chippings may be infective if they land on an ideal medium into
which they can spread without too much trouble, but as Edmund implies,
they can't spread far because the food source in the chip is small...
(On another hand, if you chip out a stump and leave all the lateral
roots intact (as you do) there's lost of scope for lots of new
toadstools popping out as the fungus works its way through those...)
So, what with Bill's point about Armillaria being pretty well universal
anyway, I'm not sure your concern about spreading infection by moving
wood chip is necessarily a major issue. 

Or not?



________________________________________
From: A.j Clark [aj_clark2@xxxxxxxx.com]
Sent: 26 January 2010 19:45
To: UK Tree Care
Subject: RE: Wood-chip usage in general [Scanned]

I have no doubt that scientific support would be invaluable.......    but I 
am not a scientist, more so just someone that is capable of rooting around in 
the top few inches of the ground and identifying armillaria rizomorphs.



However as my "reminiscent story" part is nothing more than exactly that,  
I'd respectfully much rather you stick to the generic questions at hand than try and 
steer this off topic.



Cheers


Andy Clark

(07881) 446345






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