Facultad de Ciencias Agropecuarias de la Universidad Autónoma del Estado de Morelos, Chamilpa, Cuernavaca, CP 62209, Morelos, México.
Unidad Universitaria de Secuenciación Masiva y Bioinformática, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Cuernavaca, Mexico.
Plant Dis. 2021 Sep;105(9):2618-2627. doi: 10.1094/PDIS-09-20-2098-RE. Epub 2021 Oct 24.
Chilhuacle negro chili ( L.) is an ancient Mexican landrace that is deeply linked to the culinary heritage of the country. Because of the high profitability and uniqueness of this crop, the Universidad Autónoma del Estado de Morelos is exploring its production in controlled environments. In the crop cycles of 2018 to 2019, the production of chilhuacle negro plants was seriously affected by an unidentified pathogen causing fruit rot, which reduced its quality, yield, and market value. Therefore, the main objective of this work was to study and characterize the fruit microbiota, which could help reveal the causal agent of this disease. Using DNA metabarcoding coupled with Illumina and nanopore sequencing technologies, we collected and analyzed both healthy and infected chili fruit, along with greenhouse bioaerosols. We also explored the bacterial and fungal microbiota by using microbiological techniques to isolate some of the culturable bacterial and fungal species. Our results suggest that the seedborne fungus is activated during the maturation stage of chilhuacle negro fruit, triggering a microbiome imbalance, which may in turn enable the establishment of other opportunistic pathogenic fungi during fruit decay, such as sp. To our knowledge, this is the first study of the chilhuacle negro chili microbiome, which can shed some light on our understanding of one of the main diseases that affect this valuable crop.
奇拉乌勒克黑辣椒（L.）是一种古老的墨西哥地方品种，与该国的烹饪传统有着深厚的联系。由于这种作物的高利润和独特性，莫雷洛斯自治大学正在探索在受控环境中生产奇拉乌勒克黑辣椒。在 2018 年至 2019 年的作物周期中，奇拉乌勒克黑辣椒植株的生产受到一种不明病原体的严重影响，导致果实腐烂，降低了其质量、产量和市场价值。因此，这项工作的主要目标是研究和表征果实微生物群，这有助于揭示这种疾病的病原体。使用 DNA 代谢组学结合 Illumina 和纳米孔测序技术，我们收集并分析了健康和感染的辣椒果实以及温室生物气溶胶。我们还通过微生物学技术探索了细菌和真菌微生物群，以分离一些可培养的细菌和真菌种类。我们的结果表明，种子携带的真菌在奇拉乌勒克黑辣椒果实的成熟阶段被激活，引发微生物群失衡，这反过来可能使其他机会性病原体真菌在果实腐烂期间得以建立，如 属。据我们所知，这是对奇拉乌勒克黑辣椒微生物群的首次研究，有助于我们了解影响这种有价值作物的主要疾病之一。
