Monilinia fructicola


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Monilinia fructicola

[‚mō·nə‚lin·ē·ə ‚fru̇k·ti′kō·lə]
(mycology)
A fungal pathogen in the class Discomycetes that causes brown rot of stone fruits.
References in periodicals archive ?
Examinations conducted at the Bryansk MVL subordinate to the Rosselkhoznadzor confirmed the presence of brown moniliosis rot pathogen (Monilinia fructicola (Winter) Honey) in the studied fruits of the DNA.
Effects of Colletotrichum gloeosporioides and Monilinia fructicola on quality of red flesh dragon fruit (Hylocereus polyrhizus).
Breeding for brown rot (Monilinia fructicola) resistance in clingstone peach with emphasis on the role of fruit phenolics.
J., Antifungal effect of gaseous nitric oxide on mycelium growth, sporulation and spore germination of the postharvest horticulture pathogens, Aspergillus niger, Monilinia fructicola and Penicillium italicum, doi:10.1111/j.1472-765X.2008.02373.x, Letters in Applied Microbiology, 46(6), 688-92 (2008)
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 [8].
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 (G.
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.