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Geotrichum candidum LK ex Pers., the causative agent of new watery rot in cacao fruits (Theobroma cacao)

by Andebrhan, T; Bastos, C.N; Silva, H.M.
Publisher: 1981Subject(s): THEOBROMA CACAO | GEOTRICHUM CANDIDUM | PODREDUMBRES | INOCULACION | EPIDEMIOLOGIA | ENFERMEDADES FUNGOSAS | RONDONIA | BRASIL | THEOBROMA CACAO | GEOTRICHUM CANDIDUM | ROTS | INOCULATION | EPIDEMIOLOGY | FUNGAL DISEASES | BRAZIL | THEOBROMA CACAO | GEOTRICHUM CANDIDUM | POURRITURE | INOCULATION | EPIDEMIOLOGIE | MALADIE FONGIQUE | BRESIL In: Fitopatología Brasileira (Brasil) v. 6(2) p. 251-258Summary: Cacao fruits with black lesions covered with white mycelium were found in a farm in Ouro Preto (Rondonia), Brasil. Isolations made in potato dextrose agar showed that arthospores were produced in chains in basipetal segmentation from dichotomous branching hyphae. Spores are cylindrical to spherical in shape with size of 3-6 x 6-12um. The fungus was identified as Geotrichum candidum Lk ex Pers. Pathogenicity tests done on cacao fruits revealed that the pathogen is associated with damaged fruits only; failed to infect undamaged (healthy) fruits. Wounded green cacao fruits of different ages inoculated with G. candium, produced soft dark lesions with advancing chlorotic zones. Such fruits when squeezed had a typical watery rot. Beans from such infected fruits were totally destroyed. Wounded mature cacao fruits inoculated with G. candium produced brown lesions without watery rot even though the pulp (muscilage layer) was destroyed by the fungus. Beans from such fruits were viable but, owing to lack of pulp, they cannot ferment properly and are thus, of no commercial value
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Cacao fruits with black lesions covered with white mycelium were found in a farm in Ouro Preto (Rondonia), Brasil. Isolations made in potato dextrose agar showed that arthospores were produced in chains in basipetal segmentation from dichotomous branching hyphae. Spores are cylindrical to spherical in shape with size of 3-6 x 6-12um. The fungus was identified as Geotrichum candidum Lk ex Pers. Pathogenicity tests done on cacao fruits revealed that the pathogen is associated with damaged fruits only; failed to infect undamaged (healthy) fruits. Wounded green cacao fruits of different ages inoculated with G. candium, produced soft dark lesions with advancing chlorotic zones. Such fruits when squeezed had a typical watery rot. Beans from such infected fruits were totally destroyed. Wounded mature cacao fruits inoculated with G. candium produced brown lesions without watery rot even though the pulp (muscilage layer) was destroyed by the fungus. Beans from such fruits were viable but, owing to lack of pulp, they cannot ferment properly and are thus, of no commercial value

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