Pathogenic Fungi Diversity of ‘CuiXiang’ Kiwifruit Black Spot Disease during Storage

Yaming Yang,Chenyu Wang,Weijie Yin,Xiaolin Ren,Honghui Peng,Cuihua Liu,Yuduan Ding,Rui Li,Lijuan Chen

doi:10.3390/horticulturae8010013

Yaming Yang, Chenyu Wang + Show 7 more

Open Access

https://doi.org/10.3390/horticulturae8010013

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Abstract

Kiwifruit black spot disease has become increasingly widespread in many ‘CuiXiang’ kiwifruit plantings regions. This research was aimed at the pathogenic microorganisms of black spot of the ‘CuiXiang’ cultivar. Physiological, morphological and transcriptional characteristics between black spot fruit and healthy fruits were evaluated. Then, it applied a high-throughput internal transcribed spacer (ITS) sequencing to analyze the black spot disease microbial community. The cell structure showed that mycelium was attached to the surface of the kiwifruit through black spot, and that consequently the mitochondria were damaged, starch particles were reduced, and shelf life was shortened. Transcriptome revealed that different genes in kiwifruit with black spot disease were involved in cell wall modification, pathogen perception, and signal transduction. ITS sequencing results described the disease-causing fungi and found that the microbial diversity of black spot-diseased fruit was lower than that of healthy fruit. We predict that candidate pathogenic fungi Cladosporium cladosporioides, Diaporthe phaseolorum, Alternaria alternata, and Trichothecium roseum may cause black spot. This study was to explore the pathogenic fungal community of ‘CuiXiang’ kiwifruit black spot disease and to provide essential information for field prevention.

Highlights

The kiwifruit (Actinidia spp.) is one of the important horticultural crops that is with rapidly grown in China [1]
The kiwifruit stored at room temperature showed that black spot disease accelerated fruit softening (Figure S1)
The physiological indexes of kiwifruit diseased fruit and healthy fruit were preliminarily detected under normal temperature storage

Summary

Introduction

The kiwifruit (Actinidia spp.) is one of the important horticultural crops that is with rapidly grown in China [1]. ‘CuiXiang’ (Actinidia deliciosa ‘CuiXiang’) is a mid-early maturing cultivar with excellent fruit quality. ‘CuiXiang’ is very popular with consumers and is predominantly cultivated in China, in Shaanxi province. Is a delicious early-maturing kiwifruit variety that has been selected and bred by Xi’an. Black spot disease ( called blackhead, black mold, or mildew) has intensified on species of Actinidia deliciasa, especially ‘CuiXiang’. At the early stage (in June in Shaanxi), some small spots appear on the apex (stigma-end) of young fruits and become gradually contiguous. In 2013, black spot disease appeared on ‘CuiXiang’ fruit [4]. The disease was regarded as being specific to ‘CuiXiang’.

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