Identification of the Causal Agent of Brown Leaf Spot on Kiwifruit and Its Sensitivity to Different Active Ingredients of Biological Fungicides

Pathogens

Bingce Wang¹  Jia Chen¹  Zhuzhu Zhang¹  Weizhen Wang¹  Zhibo Zhao¹  Xuetang Chen¹  Youhua Long¹  Linan He¹  Tingting Chen¹  Fei Ran¹  Jinqiao Shi¹  Wenzhi Li¹ 

[1] Research Center for Engineering Technology of Kiwifruit, Institute of Crop Protection, College of Agriculture, Guizhou University, Guiyang 550025, China;

关键词: kiwifruit;    brown leaf spot disease;    Fusarium graminearum;    biological characteristics;    active ingredients of biological fungicides;   

DOI  :  10.3390/pathogens11060673

来源: DOAJ

【 摘 要 】

Kiwifruit (Actinidia chinensis) is an important commercial crop in China, and the occurrence of diseases may cause significant economic loss in its production. In the present study, a new pathogen that causes brown leaf spot disease on kiwifruit was reported. The fungus was isolated from an infected sample and identified as Fusarium graminearum based on morphological and molecular evaluation. Koch’s postulates were confirmed when the pathogen was re-isolated from plants with artificially induced symptoms and identified as F. graminearum. Based on the biological characteristics of the pathogen, it was determined that: its optimal growth temperature was 25 °C; optimal pH was 7; most suitable carbon source was soluble starch; most suitable nitrogen source was yeast powder; and best photoperiod was 12 h light/12 h dark. Further investigations were conducted by determining 50% effective concentrations (EC₅₀) of several active ingredients of biological fungicides against F. graminearum. The results showed that among the studied fungicides, tetramycin and honokiol had the highest antifungal activity against this pathogen. Our findings provide a scientific basis for the prevention and treatment of brown leaf spot disease on kiwifruit.

【 授权许可】

Unknown