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Journal of Environmental Biology

pISSN: 0254-8704 ; eISSN: 2394-0379 ; CODEN: JEBIDP

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    Abstract - Issue July 2023, 44 (4)                                     Back


nstantaneous and historical temperature effects on a-pinene

Pre-harvest occurrence and physico-chemical characterization of Cladosporium cladosporioides on grape in India

 

S. Saha1*, Y. Ranade2, S Kabade1 and M. Gurav3    

1ICAR-National Research Centre for Grapes, Pune 412 307, India

2MIT School of Bioengineering Sciences & Research, MIT ADT University, Pune-412 201, India

3College of Agricultural Biotechnology, Ahmednagar-413 736, India

*Corresponding Author Email : sujoyta@gmail.com                     *ORCiD: https://orcid.org/0000-0002-5367-5955

 

Received: 19.07.2022                                                                                                        Revised: 12.09.2022                                                                           Accepted: 05.01.2023

 

 

Abstract

Aim: The present study aimed to characterize Cladosporium cladosporioides C1 with respect to its pathogenicity, effect of different environmental factors and extracellular enzyme production.

Methodology: A survey was conducted on C. cladosporioides in vineyards in Pune, Nashik and Sangli district of Maharashtra. The growth rate of C. cladosporioides was determined at different levels of temperature, pH and water activity. The pathogenicity of C. cladosporioides on both coloured and white table grape varieties with different total soluble solid (TSS) values was investigated along with its ability to produce different lytic enzymes required for pathogenicity.

Results: The survey of the vineyards indicated that every vineyard was infected with C. cladosporioides irrespective of the infection level. The optimum growth of C. cladosporioides was noted at 25°C with pH 5 and 0.99 water activity (aw). Injured berries with high TSS were necessary to cause berry rot. Berries having 25% TSS developed significantly larger rot patches of 4.94±0.07 mm in white grapes as compared to berries having 15 % TSS. In the colored variety the berries having 25% TSS developed rot of 4.54±0.12 mm which was significantly higher as compared to berries having 15 % TSS. The fungi showed production of protease, lipase, amylase and pectinase enzymes. Quantitative analysis revealed that the yield of amylase was 71.67 %, which was significantly higher as compared to other enzymes.

Interpretation: The information obtained on the growth of C. cladosporioides from the physico-chemical analysis would help to predict the development of the pathogen in the natural environment as well as formulate a strategy to control its pre-harvest infection.

Key words: C. cladosporioides, Enzymes, Grapes, Pathogenicity

 

 

 

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