Sobrevivencia de Crinipellis perniciosa durante a fermentacao do cacau
Witches' broom disease caused by Crinipellis perniciosa (Stahel) Singer is endemic in Amazonia, but recently it has been reported in Southern Bahia, the principal cacao growing region of Brazil. In order to evaluate the spread potential of this pathogen to unaffected cacao growing areas, a study was made of this survival in cacao-beans, pieces of placenta, pod husks and brooms, after the cacao fermenting process. Two hundred healthy pods and 20 infected pods were used. The cacao beans, pieces of placenta, infected pod husks and 20 brooms in the basidiocarp production phase were placed in the centre and on top of the heap to be fermented, bearing in mind that the temperature differences in these locations might influence the fermentation process and affect the survival of the fungus. Daily collections were made of samples of the beans and other infected tissues in order to evaluate survival of the pathogen in vitro. At the end of the process, all the infected material was placed in an appropriate ambient for sporulation of C. perniciosa. In the laboratory, the effects of temperature, pH and microorganisms associated with fermentation on the survival of the fungus were studied. Optimum growth ocurred at 25 grade centigrade. Growth was reduced at 40 grade centigrade and totally inhibited at 45 grade centigrade. Growth was ideal at pH 5 to 6, and a reduction observed at pH 4. Analysis of the samples showed non-viability of the pathogen in the beans, placenta and pod husks after fermentation. However, the process did not eliminate the fungus in brooms, since the presence of basidiocarps of C. perniciosa was detected when these were subjected to proper environmental conditions.
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| Format: | biblioteca |
| Published: |
1989
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| Subjects: | THEOBROMA CACAO, CRINIPELLIS PERNICIOSA, ENFERMEDADES FUNGOSAS, FERMENTACION, ESPORULACION, ANTAGONISMO, MICROORGANISMOS, |
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| Summary: | Witches' broom disease caused by Crinipellis perniciosa (Stahel) Singer is endemic in Amazonia, but recently it has been reported in Southern Bahia, the principal cacao growing region of Brazil. In order to evaluate the spread potential of this pathogen to unaffected cacao growing areas, a study was made of this survival in cacao-beans, pieces of placenta, pod husks and brooms, after the cacao fermenting process. Two hundred healthy pods and 20 infected pods were used. The cacao beans, pieces of placenta, infected pod husks and 20 brooms in the basidiocarp production phase were placed in the centre and on top of the heap to be fermented, bearing in mind that the temperature differences in these locations might influence the fermentation process and affect the survival of the fungus. Daily collections were made of samples of the beans and other infected tissues in order to evaluate survival of the pathogen in vitro. At the end of the process, all the infected material was placed in an appropriate ambient for sporulation of C. perniciosa. In the laboratory, the effects of temperature, pH and microorganisms associated with fermentation on the survival of the fungus were studied. Optimum growth ocurred at 25 grade centigrade. Growth was reduced at 40 grade centigrade and totally inhibited at 45 grade centigrade. Growth was ideal at pH 5 to 6, and a reduction observed at pH 4. Analysis of the samples showed non-viability of the pathogen in the beans, placenta and pod husks after fermentation. However, the process did not eliminate the fungus in brooms, since the presence of basidiocarps of C. perniciosa was detected when these were subjected to proper environmental conditions. |
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