Abstract
Objects: In order to understand the biological characteristics of Botryosphaeria parva causing soft rot of ‘Hongyang’ kiwifruit. Methods: The mycelial structure was observed by optical microscopy and transmission electron microscopy. The growth curve was established with dry cell weight. Multiple methods could be induced to sporulate. The optimum growth condition of Botryosphaeria parva, and its relationship between lethal temperature and lethal time, as well as its pathogenicity in other fruits were studied. Results: There were branching, diaphragm and intact cell for the mycelium of Botryosphaeria parva. The growth curve of Botryosphaeria parva was divided into three periods, including lag phase (0～36 h), logarithmic phase (36～96 h) and stationary phase (96～168 h). The pathogen did not produce spores. Botryosphaeria parva grew well in 30 ℃, pH 6, glucose, and beef extract. Botryosphaeria parva was not sensitive to illumination. Botryosphaeria parva was died of 42 ℃ for 10min or 43 ℃ for 5 min. The 10 kinds of fruits could be contaminated by Botryosphaeria parva through a wound.
Publication Date
12-28-2017
First Page
115
Last Page
119,124
DOI
10.13652/j.issn.1003-5788.2017.12.023
Recommended Citation
Jingliu, HE; Wen, QIN; Xiaoyan, LIU; Hongyi, LI; and Dandan, SHEN
(2017)
"Biological characteristics and pathogenicity of Botryosphaeria parva isolated from ‘Hongyang’ kiwifruit,"
Food and Machinery: Vol. 33:
Iss.
12, Article 23.
DOI: 10.13652/j.issn.1003-5788.2017.12.023
Available at:
https://www.ifoodmm.cn/journal/vol33/iss12/23
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