The fruit bodies are edible when the gleba is still firm and white.

Usually, the arid environment causes the gleba to dry out rapidly.

The gleba is smeared on the inside surface of the receptaculum.

The gleba is largely made up of two types of threads.

The presence of gleba can be found in earthballs and puffballs.

The gleba is soft, changing from white, to olive and eventually medium-brown.

The gleba is initially white, but later becomes colored by the masses of spores.

The gleba becomes brown and powdery as the specimen matures.

In addition, there is a capillitium from the central part of the gleba with numerous minute pits.

The gleba is white initially, but turns brown and powdery when the spores mature.

These arms, initially joined together, but usually separate at maturity, are covered with the brownish-olivaceous gleba.

In S. stellatus, the gleba may be thrown up to 6 meters horizontally.

The genus Scleroderma, which has a young purple gleba, should also be avoided.

The gelatinous gleba is in globules throughout the interior and also stains blue when cut.

The white fibrous tissue surrounding the gleba lobules also turns blue on cutting.

The top of the receptacle is covered with dark olive-brown spore-slime, or gleba.

It has a chocolate-brown or purple-colored gleba with a smooth exoperidium.

In older specimens, the gleba may be washed or worn off to show the orange or red color of the head itself.

Individual cells or compartments in the gleba are typically 1-2 mm long with thick partitions.

It is initially covered with a foetid, slimy grayish-olive gleba.

The interior gleba comprises brown pockets of asci separated by white veins.

The cap is initially covered with a foetid greenish slime, the gleba.

The odor of the gleba is foul; one author describes it as "sickly sweet or metallic".

The gleba is formed on the exterior face of the cap or the upper part of the receptacle.

The mature gleba is dark brown.