Influence of temperature on decay, mycelium development and sporodochia production caused by Monilinia fructicola and M. laxa on stone fruits

Brown rot on peaches and nectarines caused by Monilinia spp. results in significant economic losses in Europe. Experiments were conducted to study the effects of temperature (0–33 °C) on the temporal dynamics of decay and mycelium development and the subsequent sporulation on peaches and nectarine f...

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Autores: Bernat Martínez, Maria Dolores, Segarra Bofarull, Joan, Xu, X.-M., Casals Rosell, Carla, Usall i Rodié, Josep
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/59131
Acceso en línea:https://doi.org/10.1016/j.fm.2016.12.016
http://hdl.handle.net/10459.1/59131
Access Level:acceso abierto
Palabra clave:Brown rot
Development rate
Modelling decay
Stone fruit
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spelling Influence of temperature on decay, mycelium development and sporodochia production caused by Monilinia fructicola and M. laxa on stone fruitsBernat Martínez, Maria DoloresSegarra Bofarull, JoanXu, X.-M.Casals Rosell, CarlaUsall i Rodié, JosepBrown rotDevelopment rateModelling decayStone fruitBrown rot on peaches and nectarines caused by Monilinia spp. results in significant economic losses in Europe. Experiments were conducted to study the effects of temperature (0–33 °C) on the temporal dynamics of decay and mycelium development and the subsequent sporulation on peaches and nectarine fruit infected by M. laxa and M. fructicola. The rates of decay and mycelium development increased with temperature from 0 °C to 25 °C for both Monilinia species. At 0 °C, decay was faster for M. laxa (0.20 cm2 days−1) than for M. fructicola (0.07 cm2 days−1); indeed, M. laxa was able to develop mycelia and sporodochia, but M. fructicola was not. At 4 and 20 °C, there were no differences in decay and mycelia development between the two Monilinia species. When temperature increased from 25 to 33 °C, the rates of fungal decay and mycelium development decreased. At 30 and 33 °C, M. fructicola decayed faster (0.94 and 1.2 cm2 days−1, respectively) than M. laxa (0.78 and 0.74 cm2 days−1, respectively) and could develop mycelia and produce sporodochia, whereas M. laxa failed at 33 °C. These results indicated that M. fructicola is better adapted to high temperatures, whereas M. laxa is better adapted to low temperatures. These results can be used to predict the relative importance of the two species during the season at a given site and to improve management strategies for brown rot in areas where both species are present.This study was supported by the Ministry of Economy and Competitiveness with the project AGL2011-30472-C02-01 and by a PhD grantBES-2012-059949 to Maria Bernat. We also express thanks to the CERCA Programme (Generalitat de Catalunya) for their support.Elsevier2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://doi.org/10.1016/j.fm.2016.12.016http://hdl.handle.net/10459.1/59131reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)InglésMICINN/PN2008-2011/AGL2011-30472-C02-01Versió postprint del document publicat a https://doi.org/10.1016/j.fm.2016.12.016Food Microbiology, 2017, vol. 64, p. 112–118cc-by-nc-nd (c) Elsevier, 2016info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:repositori.udl.cat:10459.1/591312026-06-24T12:42:17Z
dc.title.none.fl_str_mv Influence of temperature on decay, mycelium development and sporodochia production caused by Monilinia fructicola and M. laxa on stone fruits
title Influence of temperature on decay, mycelium development and sporodochia production caused by Monilinia fructicola and M. laxa on stone fruits
spellingShingle Influence of temperature on decay, mycelium development and sporodochia production caused by Monilinia fructicola and M. laxa on stone fruits
Bernat Martínez, Maria Dolores
Brown rot
Development rate
Modelling decay
Stone fruit
title_short Influence of temperature on decay, mycelium development and sporodochia production caused by Monilinia fructicola and M. laxa on stone fruits
title_full Influence of temperature on decay, mycelium development and sporodochia production caused by Monilinia fructicola and M. laxa on stone fruits
title_fullStr Influence of temperature on decay, mycelium development and sporodochia production caused by Monilinia fructicola and M. laxa on stone fruits
title_full_unstemmed Influence of temperature on decay, mycelium development and sporodochia production caused by Monilinia fructicola and M. laxa on stone fruits
title_sort Influence of temperature on decay, mycelium development and sporodochia production caused by Monilinia fructicola and M. laxa on stone fruits
dc.creator.none.fl_str_mv Bernat Martínez, Maria Dolores
Segarra Bofarull, Joan
Xu, X.-M.
Casals Rosell, Carla
Usall i Rodié, Josep
author Bernat Martínez, Maria Dolores
author_facet Bernat Martínez, Maria Dolores
Segarra Bofarull, Joan
Xu, X.-M.
Casals Rosell, Carla
Usall i Rodié, Josep
author_role author
author2 Segarra Bofarull, Joan
Xu, X.-M.
Casals Rosell, Carla
Usall i Rodié, Josep
author2_role author
author
author
author
dc.subject.none.fl_str_mv Brown rot
Development rate
Modelling decay
Stone fruit
topic Brown rot
Development rate
Modelling decay
Stone fruit
description Brown rot on peaches and nectarines caused by Monilinia spp. results in significant economic losses in Europe. Experiments were conducted to study the effects of temperature (0–33 °C) on the temporal dynamics of decay and mycelium development and the subsequent sporulation on peaches and nectarine fruit infected by M. laxa and M. fructicola. The rates of decay and mycelium development increased with temperature from 0 °C to 25 °C for both Monilinia species. At 0 °C, decay was faster for M. laxa (0.20 cm2 days−1) than for M. fructicola (0.07 cm2 days−1); indeed, M. laxa was able to develop mycelia and sporodochia, but M. fructicola was not. At 4 and 20 °C, there were no differences in decay and mycelia development between the two Monilinia species. When temperature increased from 25 to 33 °C, the rates of fungal decay and mycelium development decreased. At 30 and 33 °C, M. fructicola decayed faster (0.94 and 1.2 cm2 days−1, respectively) than M. laxa (0.78 and 0.74 cm2 days−1, respectively) and could develop mycelia and produce sporodochia, whereas M. laxa failed at 33 °C. These results indicated that M. fructicola is better adapted to high temperatures, whereas M. laxa is better adapted to low temperatures. These results can be used to predict the relative importance of the two species during the season at a given site and to improve management strategies for brown rot in areas where both species are present.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.fm.2016.12.016
http://hdl.handle.net/10459.1/59131
url https://doi.org/10.1016/j.fm.2016.12.016
http://hdl.handle.net/10459.1/59131
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv MICINN/PN2008-2011/AGL2011-30472-C02-01
Versió postprint del document publicat a https://doi.org/10.1016/j.fm.2016.12.016
Food Microbiology, 2017, vol. 64, p. 112–118
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier, 2016
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier, 2016
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
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