Sensitivity of Penicillium digitatum isolates, causal agent of citrus green mold, to imazalil, fludioxonil, pyrimethanil, azoxystrobin and thiabendazole in Northof Iran

Document Type : Complete scientific research article

Authors

1 Department of Agriculture, Gorgan Branch, Islamic Azad University, Gorgan, Iran

2 Department of Plant Protection Research, Agriculture and Natural Resources Research and Education Center of Golestan Province, Gorgan, Iran

Abstract

Green mold is the most common post-harvest disease of citrus which is caused by the fungus Penicillium digitatum. In order to evaluate the effectiveness of post-harvest citrus fungicides in terms of inhibiting mycelium growth and conidial germination, 150 samples were randomly sampled from the warehouses and orchards of three eastern (Gorgan region), central (Sari and Ghaemshahr) and western (Ramsar and Tonkabon) sites and 15 fungal isolates were extracted from them. The results of the laboratory studies showed that the lowest to the highest average values of EC50 for the growth of mushroom mycelium were related to the fungicides Azoxystrobin, Imazalil, Fludioxonil, Pyrimetanil and Thiabendazole with the values of 0.045, 0.065, 0.08, 0.34 and 0.55 μg/ml, and for inhibiting the germination of conidia. respectively, from the lowest to the highest average EC50 values, related to azoxystrobin, imazalil, fludioxonil, thiabendazole and pyrimethanil with values of 0.072, 0.117, 0.155, 0.731 and 0.774 µg/ml. All isolates were sensitive to the fungicide Azoxystrobin, but the EC50 values were outside the baseline range. Also, all isolates were sensitive to fludioxonil fungicide and some isolates had EC50 values outside the baseline range. The EC50 values of all the isolates were in the sensitive range to the fungicide imazalil, and in relation to the fungicide pyrimethanil, all the isolates were sensitive and some isolates were outside the basic range. Four isolates were resistant to thiabendazole fungicide and 11 isolates were in the sensitive range.

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References

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Food Processing and Preservation Journal
Volume 15, Issue 4
January 2024
Pages 107-126

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