master's thesis
Pathogenicity of Sclerotinia sclerotiorum for carrot, tomato and cucumberĆ

Ivan Mikić (2014)
Sveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Zavod za Zaštitu bilja
Metadata
TitlePatogenost Sclerotinia sclerotiorum za mrkvu, rajčicu i krastavac
AuthorIvan Mikić
Mentor(s)Jasenka Ćosić (thesis advisor)
Abstract
U laboratorijskim uvjetima istraživan je utjecaj različitih podloga (PDA i podloga od mrkve), temperatura (15, 22 i 30 °C) i podrijetla (micelij/sklerocij) na rast i razvoj micelija i formiranje sklerocija gljive Sclerotinia sclerotiorum. Također je izvršena umjetna infekcija plodova mrkve, rajčice i krastavca micelijem i sklerocijama S. sclerotiorum u svrhu praćenja razvoja bolesti u uvjetima dnevnog svjetla i u termostat komori. U prosjeku, neovisno o temperaturi i podrijetlu, na PDA podlozi promjer micelija je bio statistički značajno veći (75,8 mm) nego na podlozi od mrkve (48,5 mm). Temperatura je imala značajan utjecaj na razvoj micelija, pa je na obje podloge porast micelija bio slabiji na 30 °C u odnosu na 22 °C i 15 °C. Razlika u razvoju micelija iz sklerocija i micelija ovisila je o podlozi i temperaturi. Razvoj sklerocija, njihova brojnost i krupnoća na PDA podlozi ovisili su o temperaturi, pri čemu je temperatura od 22 °C pogodovala razvoju većeg broja sitnijih, a temperatura od 15 °C manjem broju krupnijih sklerocija. Agresivnost patogena pri umjetnoj infekciji na plodove mrkve, rajčice i krastavca ovisila je o uvjetima čuvanja (termostat komora/dnevno svjetlo), podrijetlu (sklerocij/micelij) i domaćinu. Plod mrkve u potpunosti je propao nakon dva tjedna, a najizraženiji simptomi uočeni su pri zarazi micelijem i čuvanju u termostat komori. Trulež je zahvatila preko 50% površine plodova rajčice devet dana nakon infekcije, te je došlo do formiranja micelija i sklerocija. Krastavci zaraženi micelijem propali su neovisno o uvjetima čuvanja, dok se bolest pri zarazi sklerocijama nije razvila.
KeywordsSclerotinia sclerotiorum nutrition media temperature mycelium sclerotium fruits
Parallel title (English)Pathogenicity of Sclerotinia sclerotiorum for carrot, tomato and cucumberĆ
Committee MembersKarolina Vrandečić
Nada Parađiković
GranterSveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Lower level organizational unitsZavod za Zaštitu bilja
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Phytomedicine
Study programme typeuniversity
Study levelgraduate
Study programmePlant Production; specializations in: Plant Production, Plant Nutrition and Soil Science, Plant Selection and Seed Production, Plant Protection
Study specializationPlant Protection
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2014-09-26
Parallel abstract (English)
The influence of different nutrition media (PDA and Carrot agar), temperature (15, 22 and 30 °C) and origin (mycelium/sclerotium) on growth and development of mycelium and sclerotium formation of Sclerotinia sclerotiorum was researched under laboratory conditions. Carrot, tomato and cucumber fruits were artificially infected with mycelium and sclerotium of S. sclerotiorum in order to evaluate the development of disease in daylight conditions and thermostat chamber. On average, regardless of the temperature and origin, the mycelium diameter was significantly higher on PDA (75.8 mm) than on Carrot agar (48.5 mm). The temperature had significant influence on mycelium development so the growth of mycelium was lower at 30 °C compared to 22 °C and 15 °C on both substrates. The difference in the development of mycelium from sclerotia and mycelium depended on the nutrition media and temperature. The development, number and size of sclerotium on PDA depended on temperature, where the temperature of 22 °C favored the development of a greater number of smaller, and the temperature of 15 °C a smaller number of larger sclerotium. The pathogenicity of the isolate in the artificial infection of carrot, tomato and cucumber fruits depended on storage conditions (thermostat chamber/daylight), origin (sclerotium/mycelium) and host. Carrot fruits completely collapsed after two weeks, and the most pronounced symptoms were observed when they were infected with mycelium and kept in the thermostat chamber. Nine days after infection the rot has spread to more than 50% of the tomato fruit surface and mycelium and sclerotium formation was observed. Cucumbers infected with mycelium collapsed regardless of the storage conditions, while the disease has not developed from sclerotium.
Parallel keywords (Croatian)Sclerotinia sclerotiorum podloga temperatura micelij sklerocije plodovi
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notediplomski rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:143708
CommitterLjiljana Vučković Vizentaner