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אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Predisposition of Citrus Fruits to Sour Rot When Submerged in Water
Year:
1991
Source of publication :
Plant Disease
Authors :
כהן, אליהו
;
.
Volume :
75
Co-Authors:

Coggins, C. W. and Eckert, J. W.

Facilitators :
From page:
166
To page:
168
(
Total pages:
3
)
Abstract:

Sour rot developed at more than 90% of the wounded sites on lemons, oranges, and grapefruit inoculated with 5 ?l of an aqueous suspension of Geotrichum candidum conidia (104–106/ml) when inoculated fruit were submerged in water at room temperature for 24–36 hr before storage. The frequency of infection was similar in yellow fruit exposed to a water-saturated atmosphere, but this treatment was much less effective than prolonged submersion in water for stimulating sour rot in silver lemons and in mature and immature green fruit. The maximum effect of the water treatment was induced by inoculation with a minimum of 105 conidia per milliliter, followed by immersion in water at room temperature for at least 24 hr. This simple procedure for predisposition of citrus fruits to sour rot can be scaled up for fungicide tests and research projects that require a dependable, high level of infection.

Note:
Related Files :
Citrus
plant rots
Sour rot
עוד תגיות
תוכן קשור
More details
DOI :
10.1094/PD-75-0166
Article number:
0
Affiliations:
Database:
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
59474
Last updated date:
14/06/2022 14:45
Creation date:
14/06/2022 14:44
Scientific Publication
Predisposition of Citrus Fruits to Sour Rot When Submerged in Water
75

Coggins, C. W. and Eckert, J. W.

Predisposition of Citrus Fruits to Sour Rot When Submerged in Water

Sour rot developed at more than 90% of the wounded sites on lemons, oranges, and grapefruit inoculated with 5 ?l of an aqueous suspension of Geotrichum candidum conidia (104–106/ml) when inoculated fruit were submerged in water at room temperature for 24–36 hr before storage. The frequency of infection was similar in yellow fruit exposed to a water-saturated atmosphere, but this treatment was much less effective than prolonged submersion in water for stimulating sour rot in silver lemons and in mature and immature green fruit. The maximum effect of the water treatment was induced by inoculation with a minimum of 105 conidia per milliliter, followed by immersion in water at room temperature for at least 24 hr. This simple procedure for predisposition of citrus fruits to sour rot can be scaled up for fungicide tests and research projects that require a dependable, high level of infection.

Scientific Publication
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