This review highlights on impact of Relative Humidity (R.H.) and temperature on disease severity of fungal diseases of fruits. At high temperature, low temperature and low humidity, fungal diseases are not developed in fruits

Kulkarni, Anil U

Current Botany

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Current Botany 2012, 3(4): 13-14 ISSN: 2220-4822 Available Online: http://currentbotany.org/    A review on impact of physical factors on development of post-harvest fungal diseases of fruits  Anil U. Kulkarni   Department of Botany, Lalbahadur Shashtri Sr. College, Partur (M.S.), India    Abstract  This review highlights on impact of Relative Humidity (R.H.) and temperature on disease severity of fungal diseases of fruits. At high temperature, low temperature and low humidity, fungal diseases are not developed in fruits.  Keywords: Temperature, R.H., fruits, fungi  INTRODUCTION       Temperature and relative humidity percent (R.H. %) play important role in fungal diseases development of fruits. These factors hamper process of ripening that induce the fruit defense and these factors also cause impact on the various physiological processes of the pathogen during infection and pathogenesis [1].  Physical factors like temperature and Relative humidity (R.H.) play very important role in the development and spread of post–harvest fungal diseases [2 and 3]. Recently Rathod (2011) [4] also reported that severity of post-harvest fungal diseases depends upon temperature and relative humidity. The impact of the temperature and humidity on the decay of mango, banana, guava, papaya, pomegranate, citrus and certain other tropical and subtropical fruits have been studied by several plant pathologists [1,2,3,4,5,6,7,8,9,10,11 and 12] The impact of the environment factors, particularly temperature and humidity play a very important part in determining the nature and activity of the microflora. Thus these factors not have only direct influence on the growth of the fungi, but they can also appreciably affect the fungal advancement indirectly by increasing or decreasing the resistance of the host [3].       Temperature        Establishment and progress of post-harvest fruit diseases is depend upon the availability of a suitable temperature. The optimum temperature which favours the growth and sporulation of a pathogen in in vitro culture is generally also suitable for the development and spread of the corresponding fruit rot [13].       Severity of Botryodiplodia rot of guava fruit was maximum at 300 C and 100% R.H. Severity was absent at 100C and at 30% R.H. showed very less rotting of guava fruit [1]. Sumia et al. (2006) [3] reported that Botryodiplodia rot of mango fruits was severe at 250C – 300C and at high humidity. Jadeja (2000) [9] observed that that 300 C temperature was found to be optimum for stem end rot development.       Chrys (2006) [14] reported that 25-30 0C temperatures were favorable for spore germination of C .gloeosporioides. Sumia at al. (2006) [3] found that the temperature between 200C-300 C was favorable for C. gloeosporioides rot.       Prasad and Sinha (1981) [15] and Bagwavan and Yeole  (2003) [2] found that A. niger rot in mango fruits is sever at 300 C and 100 C there is no symptoms of the same.  The spore germination of A. niger was increased with time and temperature. The spore germination did not occur at 100C upto 24 hours of incubation. Maximum spore germination was at 300C and minimum at 400C. Jadeja (2000) [9] also revealed that 300 C temperature was found to be optimum for A. niger rot development. A. niger rot hampered at low temperature and it did not develop up to 150C.  Sumia et al. (2006) [3] found similar results that optimum temperature for development of A. niger in tropical fruits is 300 C.        Bagwan and Meshram (2003) [10] reported that Rhizopus rot of banana was absent at 100C. Bagwavan and Yeole (2003) [2] observed that R. arrhizus rot in mango fruits is sever at 350 C and at 100 C there is no symptoms of the same. Thakur (1972) [5] reported that 250C is favorable for development of Rhizopus rot.   Relative humidity (R. H.)      Relative humidity has also profound effect on post-harvest rot of fruits in storage. The humidity has direct effect on fungal forms and host. R.H. has an important role to play in the initiation of infection and it is usually essential for the successful initiation of post-harvest fruit decay [13] . During moist environmental conditions, the affected fruits get covered with huge sporulation of fungi. As the R.H. decreases, the severity of the infection decline sharply [3].         Patil and Pathak (1993) [8] and Patel and Pathak (1995) [1] observed that at 100% R.H B. theobromae rot in mango and guava was maximum. Severity was less at 30% R.H. Severity was increased from 30 to 100% R.H. The spore germination of B. theobromae was increased with temperature and R.H. level. Maximum spore germination was at 100% R.H. and minimum at 30% R.H.  Sumia et al. (2006) [3] found that Botryodiplodia rot of fruits was severe at high humidity.      Chrys (2006) [14] reported that 95 % R.H. was favorable for spore germination of C. gloeosporioides. Sumia et al. (2006) found that the 95-97 percent was favorable for C. gloeosporioides rot. Sharma (2000) found R.H. more than 95 percent has been   Received: July 17, 2012; Revised: Aug 22, 2012; Accepted: Sept 25, 2012.  *Corresponding Author Anil U. Kulkarni  Department of Botany, Lalbahadur Shashtri Sr. College, Partur (M.S.), India    Email: kulkarniau@rediffmail.com    Anil U. Kulkarni   14considered favorable for anthracnose development of post harvest mango fruits. 90 percent R.H. was favorable for C. gloeosporioides rot.       Thakur (1972) [5] reported that 100% R.H. is favorable for development of Rhizopus rot. Bagwavan and Yeole (2003) [2] found that severity of A.niger rot of mango fruits was  highest at 100% R.H  and lowest at 30 % R.H. Bagwavan and Yeole (2003) [2] also reported that R .arrhizus rot in mango fruits is minimum at 30 % R.H. while maximum at 100% R.H.   CONCLUSION       It can be concluded at high temperature, low temperature  and low humidity, Fungal diseases are not develop in fruits while at room temperature and high humidity  fungal diseases of fruits are sever. Hence storage of fruits at low R.H. and low temperature reduces fungal  rot of  fruits.  REFERENCES  [1] Patel, K.D. and Pathak, V.N. 1995. Development of Botrydiplodia rot of Guava fruits in relation to temperature and humidity. Indian Phytopath. 48: 86-89. [2] Bagwan, N.B. and Yeole, R.D. 2003. Effect of temperature and relative humidity on incidence of post- harvest rot of mango. J.Mycol.Pl.Pathol. 33:136- 137. [3] Sumaia Fatima, Javeed Jafar and Ade Avinash 2006. Post- harvest rots of fruits. Discovery publishing house, New Delhi.  [4] Rathod Gulab, M. 2010. Effect of physical factors on development of anthracnose of mango fruits. Curr. Bot. 2(1):15-16. [5] Thakur, D.P. 1972. Factors influencing storage rot of certain fruits and vegetables caused by three species of Rhizopus. Indian Phytopath..25: 354-358. [6] Kanwar, Z.S., Thakur, D.P. and Kadian, O.P. 1973. A note on the effect of temperature and relative humidity on the development of soft rot of pomegranate fruits due to Rhizopus arrhizus Fischer. [7] Gupta Om and Nema, K.G. 1979. Effect of temperature and relative Humidity on development of fruit rot of papaya caused by Botryodiplodia theobromae and Colletotrichum papayae. [8] Patil, R.K. and Pathak, V.N. 1993. Influence of temperature on incidence of Botryodiplodia and Rhizopus rot of mango fruits. J. Mycol. Pl. Pathol. 23: 296- 301. [9] Jadeja , K.B. 2000. Ecological association of two post-harvest pathogens on mango fruits. J.Mycol. Pl. Pathol. 30: 406-407.  [10] Bagwan N.B. and Meshram, B.M. 2003. Effect of temperature and relative humidity on post- harvest rots of banana fruits. J. Mycol. Pl. Pathol. 33:299- 300. [11] Cherian, T.T.  and Varghese, K. I. Mani 2007. Effect of temperature, relative humidity and injury  on development and spread of post- harvest rot of banana. Indian Phytopath. 60: 112-114. [12] Gadgile, D.P. and Chavan Ashok, M. 2010. Impact of temperature and relative humidity on development of Aspergillus flavus rot of mango fruit. Recent Research in Science and Technology. 2(3): 48–49. [13] Ghosh, A.K. 1998. Post- harvest diseases of mango, guava, banana and papaya: An overview. In Postharvest diseases of horticulture perishables (Editor-Sharma Neeta and Alam M. Mashkoor). International book distributing co., Lucknow. [14] Chrys, N. Akem. 2006. Mango anthracnose disease: Present status and future research  priorities. Plant Pathol. J. 5(3): 266-273. [15] Prasad, S.S. and Sinha, A.K. 1981. Effect of temperature and humidity on fruit rot of mango. Nat. Acd. Sci. Letters. 4: 345-347.   

A review on impact of physical factors on development of post-harvest fungal diseases of fruits

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A review on impact of physical factors on development of post-harvest fungal diseases of fruits

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