Breeding for brown rot (Monilinia fructicola
) resistance in clingstone peach with emphasis on the role of fruit phenolics.
is reported to be a serious pathogen in North and South America, Japan, New Zealand and Australia (OGAWA et al., 1995; EFSA, 2011).
hansenii MI1a, and Wickerhamomyces anomalus BS91 was examined against Monilinia fructigena and Monilinia fructicola
. The result showed that the highest in vitro killing activity was by D.
In previous studies, we evaluated a wide variety of common food preservatives (mineral salts, organic acid salts, paraben salts, and other GRAS compounds) as ingredients of HPMC-BW edible coatings against brown rot disease caused by Monilinia fructicola
on artificially inoculated plums .
Brown rot is caused by the fungus Monilinia fructicola
. Worldwide, brown rot is the most important disease risk for stone fruits in warm, humid climates.
Evaluation of commercial essential oil samples on the growth of postharvest pathogen Monilinia fructicola
In Monilinia fructicola
, which causes brown rot in fruit, spores wafting onto blossoms in spring can grow and produce asexual spores that spread to new blossoms, twigs or fruits and create more asexual spores.
Bostock RM, Wilcox SM, Wang G, Adaskaveg JE (1999) Suppression of Monilinia fructicola
cutinase production by peach fruit surface phenolic acids.