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dc.contributor.authorBernat Martínez, Maria Dolores
dc.contributor.authorSegarra Bofarull, Joan
dc.contributor.authorXu, X.-M.
dc.contributor.authorCasals Rosell, Carla
dc.contributor.authorUsall i Rodié, Josep
dc.date.accessioned2017-01-26T10:59:11Z
dc.date.available2017-12-29T23:28:02Z
dc.date.issued2017
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10459.1/59131
dc.description.abstractBrown rot on peaches and nectarines caused by Monilinia spp. results in significant economic losses in Europe. Experiments were conducted to study the effects of temperature (0–33 °C) on the temporal dynamics of decay and mycelium development and the subsequent sporulation on peaches and nectarine fruit infected by M. laxa and M. fructicola. The rates of decay and mycelium development increased with temperature from 0 °C to 25 °C for both Monilinia species. At 0 °C, decay was faster for M. laxa (0.20 cm2 days−1) than for M. fructicola (0.07 cm2 days−1); indeed, M. laxa was able to develop mycelia and sporodochia, but M. fructicola was not. At 4 and 20 °C, there were no differences in decay and mycelia development between the two Monilinia species. When temperature increased from 25 to 33 °C, the rates of fungal decay and mycelium development decreased. At 30 and 33 °C, M. fructicola decayed faster (0.94 and 1.2 cm2 days−1, respectively) than M. laxa (0.78 and 0.74 cm2 days−1, respectively) and could develop mycelia and produce sporodochia, whereas M. laxa failed at 33 °C. These results indicated that M. fructicola is better adapted to high temperatures, whereas M. laxa is better adapted to low temperatures. These results can be used to predict the relative importance of the two species during the season at a given site and to improve management strategies for brown rot in areas where both species are present.ca_ES
dc.description.sponsorshipThis study was supported by the Ministry of Economy and Competitiveness with the project AGL2011-30472-C02-01 and by a PhD grantBES-2012-059949 to Maria Bernat. We also express thanks to the CERCA Programme (Generalitat de Catalunya) for their support.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relationMICINN/PN2008-2011/AGL2011-30472-C02-01
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1016/j.fm.2016.12.016ca_ES
dc.relation.ispartofFood Microbiology, 2017, vol. 64, p. 112–118ca_ES
dc.rightscc-by-nc-nd (c) Elsevier, 2016ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectBrown rotca_ES
dc.subjectDevelopment rateca_ES
dc.subjectModelling decayca_ES
dc.subjectStone fruitca_ES
dc.titleInfluence of temperature on decay, mycelium development and sporodochia production caused by Monilinia fructicola and M. laxa on stone fruitsca_ES
dc.typearticleca_ES
dc.identifier.idgrec025314
dc.type.versionacceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.fm.2016.12.016


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cc-by-nc-nd (c) Elsevier, 2016
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2016