Influence of temperature and humidity on the survival of Monilinia fructicola conidia on stone fruits and inert surfaces
Influence of temperature and humidity on the survival of Monilinia fructicola conidia on stone fruits and inert surfaces
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DOI：
10.1111/aab.12434
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发表时间：
2018-07-01
影响因子：
2.6
通讯作者：
Usall, J.
中科院分区：
文献类型：
--
作者：
Bernat, M.;Segarra, J.;Usall, J.
研究了不同温度（0 ~ 30℃）和相对湿度（RH）（60 ~ 100%）条件下，果霉菌在果实表面和惰性表面的存活情况。果霉分生孢子在果实表面的存活率高于在惰性表面的存活率。在20℃和60% RH条件下，果实和惰性表面的活力降低率分别为1.2和5.8 d（-1）。总体而言，在果实表面，高温降低了分生孢子的活力，较高的相对湿度比较低的相对湿度更长；相反，在惰性表面上，分生孢子在低温下存活时间更长。在果实表面，0℃和100% RH条件下，分生孢子存活35天，30℃和60% RH条件下，分生孢子存活7天。而在20℃和30℃的惰性表面上，分生孢子分别在48 h和24 h后失去活力。结果表明，果分枝杆菌在低温室内可在果实表面存活30天以上，在果实表面存活25天以上。此外，在生长季节的果园条件下，分生孢子在未成熟的果实表面只能存活2-3天，然后分生孢子将无法穿透寄主。
The survival of the fungus Monilinia fructicola on fruit and inert surfaces at different temperatures (range: 0-30 degrees C) and relative humidity (RH) (range: 60-100%) was investigated. M. fructicola conidia survived better on fruit than on inert surfaces. The viability reduction rate at 20 degrees C and 60% RH was 1.2 and 5.8 days(-1) on fruit and inert surfaces, respectively. Overall, on fruit surfaces, conidia viability was reduced at high temperatures and was longer at higher RH than at lower RH; in contrast, on inert surfaces, conidia viability was longer at only low temperatures. On fruit surfaces, at 0 degrees C and 100% RH, conidia survived up to 35 days, and at 30 degrees C and 60% RH, conidia survived up to 7 days. However, on inert surfaces at 20 degrees C and 30 degrees C, conidia lost their viability after 48 and 24 h, respectively. These results suggest that M. fructicola can remain viable in cold rooms for over 30 days on fruit surfaces or over 25 days on inert surfaces. Furthermore, under the orchard conditions during the growing season, conidia may remain viable for only 2-3 days on immature fruit surfaces before conidia will be unable to penetrate the host.