Bernat M, Segarra J, Xu X-M, Casals C, Usall J
IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, 25003 Lleida, Catalonia, Spain.
Department of Crop and Forest Sciences, University of Lleida, Avda. Rovira Roure, 191, 25198 Lleida, Catalonia, Spain.
Food Microbiol. 2017 Jun;64:112-118. doi: 10.1016/j.fm.2016.12.016. Epub 2016 Dec 29.
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 cm days) than for M. fructicola (0.07 cm days); 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 cm days, respectively) than M. laxa (0.78 and 0.74 cm days, 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.
由链核盘菌属（Monilinia spp.）引起的桃和油桃褐腐病在欧洲造成了重大经济损失。开展了实验，以研究温度（0 - 33°C）对桃和油桃果实上由 lax 链核盘菌（M. laxa）和果生链核盘菌（M. fructicola）感染所致腐烂及菌丝体发育的时间动态以及随后产孢的影响。对于这两种链核盘菌，从0°C到25°C，腐烂和菌丝体发育速率均随温度升高而增加。在0°C时，lax 链核盘菌的腐烂速度（0.20厘米/天）比果生链核盘菌（0.07厘米/天）更快；实际上，lax 链核盘菌能够形成菌丝体和分生孢子座，但果生链核盘菌不能。在4°C和20°C时，两种链核盘菌在腐烂和菌丝体发育方面没有差异。当温度从25°C升至33°C时，真菌腐烂和菌丝体发育速率下降。在30°C和33°C时，果生链核盘菌的腐烂速度更快（分别为0.94和1.2厘米/天），高于 lax 链核盘菌（分别为0.78和0.74厘米/天），并且能够形成菌丝体并产生分生孢子座，而 lax 链核盘菌在33°C时无法做到。这些结果表明，果生链核盘菌更适应高温，而 lax 链核盘菌更适应低温。这些结果可用于预测这两个物种在特定地点季节期间的相对重要性，并改善两种物种均存在地区褐腐病的管理策略。
