Apple rot
Apple rot
Apple storage rot is caused by fungi. Bio-Protect has developed a testing system that allows test formulations to be evaluated for their effectiveness against the most common pathogens that cause apple rot.
Apples of uniform ripeness and size are used for the tests. Before the test, the apples are surface-sterilized. Four wounds are made in each apple at equal intervals. The incubation period depends on the storage temperature and the growth rate of the pathogens in the control wounds.
The evaluation is based on the measurement of the rot spot diameter. For each sample, the percentage reduction in rot spots is calculated relative to the pathogen control. This method allows researchers to determine whether a preparation has an effect against rot fungi.
The test system is well suited for evaluating synergistic interactions between two products.
Synergistic effect of products A and B, demonstrated on two halves of an apple with four inoculated wounds.
I: B. cinerea
II: B. cinerea + Product A
III: B. cinerea + Product B
IV: B. cinerea + Product A + Product B
Germination test (e.g., Monilia fructigena)
For all rot-causing pathogens, the effectiveness of treatments on conidial germination can be determined using a rapid in vitro germination test. To do this, conidia are collected from agar plates or infected apples, and the suspension is dropped onto a microscope slide. For treatments involving specific compounds, these are added at the appropriate concentration. The slides are incubated for 4 to 24 hours at 20°C. The results are evaluated quantitatively by counting the germinated and ungerminated conidia.
