Prepenetration Stages of <i>Guignardia psidii</i> in Guava: Effects of Temperature, Wetness Duration and Fruit Age

Abstract

Abstract This study examined the effects of temperature and wetness duration in vitro and in vivo as well as the effects of fruit age on germination and appressoria formation by conidia of Guignardia psidii , the causal agent of black spot disease in guava fruit. The temperatures tested for in vitro and in vivo experiments were 10, 15, 20, 25, 30, 35 and 40°C. The wetness periods studied were 6, 12, 24, 36 and 48 h in vitro and 6, 12 and 24 h in vivo . Fruit 10, 35, 60, 85 and 110‐days old were inoculated and maintained at 25°C, with a wetness period of 24 h. Temperature and wetness duration affected the variables evaluated in vitro and in vivo . All variables reached their maximum values at between 25 and 30°C with a wetness duration of 24 h in vivo and 48 h in vitro . These conditions resulted in 31.3% conidia germination, 33.6% appressoria formation and 32.5% appressoria melanization in vitro , and 50.4% conidia germination and 9.5% appressoria formation in vivo . Fruit age also influenced these factors. As fruit age increased, conidia germination and appressoria formation gradually increased. Conidia germination and appressoria formation were 10.8% and 2.3%, respectively, in 10‐day‐old fruits. In 110‐day‐old fruits, conidia germination and appressoria formation were 42.5% and 23.2% respectively.