Abstract
In order to determine the factors of decay and sourness of fig fruits, in the summer of 2016-17, 60 leaf, fruit and stem samples from different regions of Tehran, Varamin (Qal'e No), Mazandaran (Amol, Noor and Sari), Lorestan from Iran and a branch of fig fruit sample from Italy were collected. We obtained 30 isolates from the sample. The pathogenicity of 30 isolates were confirmed by artificially inoculation using fig fruits. They were also characterized based on key phenotypic traits. All 30 isolates showed hypersensitivity reaction to tobacco, pelargonium and did not show pathogenicity to potato tubers. 16S rRNA gene of the 10 representative isolates were sequenced. Ten isolates were identified as Stenotrophomonas maltophilia, Pseudomonas aeruginosa, Pseudomonas fulva, Brevibacterium linens, Pseudomonas fragi, Bacillus licheniformis, Bacillus paralicheniformis and Bacillus cereus based on the determined sequences. None of the isolates caused fruit rot but typical disease symptoms were observed on fig leaves and fruits. This is the first report of the presence of pathogenic bacteria on fig trees in Iran.
Highlights
Among the agricultural products, fruits are the most important horticultural products that play an important role in supplying human nutrition and health
Ten isolates were identified as Stenotrophomonas maltophilia, Pseudomonas aeruginosa, Pseudomonas fulva, Brevibacterium linens, Pseudomonas fragi, Bacillus licheniformis, Bacillus paralicheniformis and Bacillus cereus based on the determined sequences
Thirty bacterial isolates were selected in the first stage that were capable of causing Hypersensitivity reaction (HR) on tobacco leaves and to some extent disease symptoms of fig leaf and fruit
Summary
Fruits are the most important horticultural products that play an important role in supplying human nutrition and health. The fig (Ficus carica L.) is one of the earliest cultivated fruit trees in the world (Jalili Marandi, 2007). Fresh and dried figs are consumed and appreciated worldwide for their unique taste and distinct flavor, and for their health benefits. FAO statistics show that Iran's rank in terms of production and cultivation of fig is fifth and third, respectively (FAO, 2012). Many biotic factors have been forced to reduce the production of figs in gardens and in warehouses. These include the fungi, Cercospora leaf spot (Cercospora fici), fig souring (Hanseniospora osmophila), fig brown rot (Fusarium moniliforme) and fig mosaic virus (unknown virus) (Sabet Sarvestani and Faghih, 2001; Palmateer et al, 2010). Fusarium spp. and Aspergillus niger are attack ripe fruits (Anonymous, 2017)
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