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Temperature effect on the development of brown rot on stone fruits.

Author(s) : SHARMA R. L.

Type of article: Article

Summary

Monilia laxa and M. fructigena were effectively controlled on inoculated peach and apricot fruits by storage at 5 deg C, while decay was only slight at 10-15 deg C. Rotting increased to a maximum at 25 deg C, though between 20 and 30 deg C the difference were not significant. The spread of brown rot was checked at 35 deg C but storage at this temperature caused fruit shrinkage. M. fructigena was more virulent than M. laxa at lower temperature and caused rotting of peaches even at 5 deg C. M. laxa was completely suppressed at 0 deg C but caused rapid rotting at 20-30 deg C.

Details

  • Original title: Temperature effect on the development of brown rot on stone fruits.
  • Record ID : 1997-3362
  • Languages: English
  • Source: Plant Dis. Res. - vol. 10 - n. 1
  • Publication date: 1995

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