Effects of pH and titratable acidity on the growth and development of Monilinia laxa (Aderh. & Ruhl.) in vitro and in vivo.

Effects of pH and titratable acidity on the growth and development of Monilinia laxa (Aderh. &... This investigation examines the effects of pH and titratable acidity on the growth and developments of a strain of Monilinia laxa (Aderhold & Ruhland) at seven different pH levels in Potato Dextrose Agar media and on peach fruit from formation to commercial maturity. The fungi growth was obtained by daily measurement of mycelia on the pH amended Potato Dextrose Agar. The sporulation performance was determined after 30 days of culture incubation. Fruits were inoculated with M. laxa, from fruit set to maturity, on weekly basis for brown rot susceptibility. The pathogen development, in vitro, was affected, by the pH (2.4–11.52) amended nutrient media. M. laxa exhibited variation in its growth and sporulation capacities on the seven pH amended PDA, preferring relatively moderate acidic conditions for optimum performance. In the in vitro analysis, there was mycelia growth at pH 2.40 to 8.84, while pH 11.52 did not support any mycelia growth. There was a continuous and stable increase in weight of fruit as it developed whereas the fruit size increased, then decreased and finally increased as the fruit develops. The acidity dynamics exhibited a non-sinusoidal waveform through the growth and development of the fruit. In all these characteristic variations, M. laxa did not develop infection or shown any brown rot incidence in the fruit until the period of commercial maturity. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Journal of Plant Pathology Springer Journals

Effects of pH and titratable acidity on the growth and development of Monilinia laxa (Aderh. & Ruhl.) in vitro and in vivo.

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Koninklijke Nederlandse Planteziektenkundige Vereniging
Subject
Life Sciences; Plant Pathology; Plant Sciences; Ecology; Agriculture; Life Sciences, general
ISSN
0929-1873
eISSN
1573-8469
D.O.I.
10.1007/s10658-017-1413-4
Publisher site
See Article on Publisher Site

Abstract

This investigation examines the effects of pH and titratable acidity on the growth and developments of a strain of Monilinia laxa (Aderhold & Ruhland) at seven different pH levels in Potato Dextrose Agar media and on peach fruit from formation to commercial maturity. The fungi growth was obtained by daily measurement of mycelia on the pH amended Potato Dextrose Agar. The sporulation performance was determined after 30 days of culture incubation. Fruits were inoculated with M. laxa, from fruit set to maturity, on weekly basis for brown rot susceptibility. The pathogen development, in vitro, was affected, by the pH (2.4–11.52) amended nutrient media. M. laxa exhibited variation in its growth and sporulation capacities on the seven pH amended PDA, preferring relatively moderate acidic conditions for optimum performance. In the in vitro analysis, there was mycelia growth at pH 2.40 to 8.84, while pH 11.52 did not support any mycelia growth. There was a continuous and stable increase in weight of fruit as it developed whereas the fruit size increased, then decreased and finally increased as the fruit develops. The acidity dynamics exhibited a non-sinusoidal waveform through the growth and development of the fruit. In all these characteristic variations, M. laxa did not develop infection or shown any brown rot incidence in the fruit until the period of commercial maturity.

Journal

European Journal of Plant PathologySpringer Journals

Published: Jan 10, 2018

References

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