Agriculture Reference
In-Depth Information
Table 4.4
Continued
Infection
site
Disease cycle and
epidemiology
Disease
Description of casual agent
Fruit symptoms
Control
References
Post-harvest infections
Green mould
Penicillium digitatum
Grows restricted and thinly
on Czapek and other
similar media. On malt
agar, growth is velvety
and changes to dull
yellow green to grayish
olive with a strong
decaying citrus odour
Olive green sporesvary in
size and shape
The conidia (4-7 × 6-8
m
m)
are produced in chains
that are at first
cylindrical, becoming
elliptical, smooth and
thick walled
Fruit
injuries
Similar to sour rot and blue
mould
The fungal colony appears
watery with white
mycelium on rind surface
and olive green spores
Entire fruit is encompassed
by olive green spores and
easily dispersed when
fruit is handled or exposed
to air currents When RH
is low fruit becomes soft
and shrink
When RH is high fruit
become soft and
decompose due to
opportunistic moulds and
bacteria
Pathogen survives as
conidia
Infection is from air
borne spores that
invade fruit at
injuries or bruises
Infection cycle can be
repeated many
times during
season
Stringent sanitary
practices must be
enforced to limit
spore populations
in packhouses
Post harvest chemical
applications in
combinations with
heat treatments,
food
preservatives,
biological control
agents and
sanitizers
Howard 1936
Brown 1973
Kuramoto 1979
Carlos 1982
Eckert & Eaks 1989
Smilanick
et al
. 1997
Lanza
et al
. 2000
Olsen
et al
. 2000
Timmer
et al
. 2000
Janisiewicz &
Korsten 2002
Brown 2003a
FFTC 2003
Zhang & Swingle
2005
Macarisin
et al
. 2007
Syngenta 2007
Canamas
et al
. 2008
El-Mougy
et al
. 2008
Kanetis
et al
. 2008a;
2008b
Leelasuphakul
et al
.
2008
Taqarort. 2008
Schirra
et al
. 2008;
2009
Zamani
et al
. 2008
Du Plooy
et al
. 2009
Montesinos Herrero
et al
. 2009
Ortuno
et al
. 2009
Rada 2009
