Citation
Palmero Llamas, Daniel and Galvez Patón, Laura and García Díaz, M. and Gil Serna, J. and Benito Saez, Santiago
(2013).
The effects of storage duration, temperature and cultivar on the severity of garlic clove rot caused by Fusarium proliferatum..
"Postharvest Biology and Technology", v. 78
;
pp. 34-39.
ISSN 0925-5214.
Abstract
Diseases that affect garlic during storage can lead to severe economic losses for farmers worldwide. One causal agent of clove rot is Fusarium proliferatum. Here, the progress of clove rot caused by F. proliferatum and its dependence on different storage conditions and cultivar type were studied. The effect of temperature on mycelial
growth,
conidial
viability,
and
fungal
survival
during
garlic
commercial
storage
was
documented.
Samples
of
50
bulbs
from
a
randomized
field
trial
with
three
different
clonal
generations
for
purple
garlic
(F3,
F4
and
F5)
and
the
F4
clonal
generation
for
white
garlic
were
labeled
and
stored
for
two
months
(short-term
storage).
In
addition,
another
sample
of
the
F5
clonal
generation
of
purple
garlic
was
stored
for
6
months
after
harvest
(long-term
storage).
The
presence
of
the
pathogen
and
the
percentage
of
symptomatic
cloves
were
evaluated.
A
notable
difference
in
the
rot
severity
index
(RSI)
of
different
garlic
varieties
was
observed.
In
all
studied
cases,
clove
rot
increased
with
storage
time
at
20
◦
C,
and
the
white
garlic
variety
had
a
higher
index
of
rot
severity
after
two
months
of
storage.
Additionally,
there
were
clear
differences
between
the
growth
rates
of
F.
proliferatum
isolates.
Studies
conducted
on
the
temperature
responses
of
the
pathogen
propagules
showed
that
expo-
sure
for
at
least
20
min
at
50
◦
C
was
highly
effective
in
significantly
reducing
the
viability
of
fungal
conidia.
Pathogenicity
studies
showed
that
the
fungus
is
pathogenic
in
all
commercial
varieties.
However,
there
were
significant
differences
in
varietal
susceptibility
between
Chinese
and
white
garlic
type
cultivars
(81.84
±
16.44%
and
87.5
±
23.19%
symptomatic
cloves,
respectively)
and
purple
cultivars
(49.06
±
13.42%
symptomatic
cloves)
