Effect of temperature of production of Botrytis allii conidia on their pathogenicity to harvested white onion bulbs |
| |
Authors: | P BERTOLINI & S P TIAN |
| |
Institution: | CRIOF, Department of Protection and Improvement of Agricultural Food Products, University of Bologna, Via Gandolfi 19, 40057 Granarolo Emilia, Bologna, Italy |
| |
Abstract: | Botrytis allii colonies incubated at low temperatures have been reported to produce larger conidia that germinate faster and give rise to longer germ-tubes than those grown at room temperature. The present study compared the effect of conidia produced at 20°C and at 0 and –2°C on their pathogenicity to artificially inoculated white onion bulbs, and the effect of conidial concentration (5×103 and 5×104 conidia/mL) on disease incidence, lesion area, incubation and latent period during storage at 20, 5 and 0°C. At all storage temperatures and periods tested conidia produced at ?2°C caused a higher disease incidence and larger areas of rot than those produced at higher temperatures. When the conidial production temperature was raised to 20°C, the duration of incubation on the bulbs inoculated with 5×104 conidia/mL was more than doubled during storage at 0°C, tripled at 5°C, and took 50% longer at 20°C. The incubation period was not significantly affected by conidial concentration at 20°C, and only slightly at 5 and 0°C, but at low temperatures the latent period was longer because of the delay induced in sporulation. These data are consistent with the packers' opinion that cross-infection of spring onions by long-term refrigerated onions in grading lines caused earlier and heavier rotting. |
| |
Keywords: | |
|
|