Abstract
Six Phaeoacremonium species (spp.) were isolated from symptomatic wood of olive trees (Olea europea) in Apulia (southern Italy) that showed crown wilt and twig and branch dieback. These Phaeoacremonium spp. were identified according to their morphological characteristics and by analyses of partial sequences of the actin and β-tubulin genes. Combining these cultural, morphological and molecular data, three Phaeoacremonium spp. were isolated that are already known to be responsible for severe decline of olive in Apulia, Phaeoacremonium aleophilum, Phaeoacremonium alvesii and Phaeoacremonium parasiticum, together with three other Phaeoacremonium spp. that are associated for the first time with wilt, decline and dieback of olive orchards in Italy and worldwide: Phaeoacremonium italicum, Phaeoacremonium sicilianum and Phaeoacremonium scolyti. To understand and to confirm their involvement in wilt and decline of olive trees, pathogenicity assays were performed on shoots of young olive plants. The data indicate that all six of these Phaeoacremonium spp. can cause discolouration, necrotic wood, and death of shoots, although different levels of virulence were observed, with Pm. italicum, Pm. aleophilum and Pm. sicilianum producing greater necrotic lesions than the other Phaeoacremonium spp. investigated here.
Highlights
In historical times, the olive tree (Olea europea L.) spread from its native Asia Minor, from the Paleolithic period (Salavert 2008) through the early Neolithic period (Galili et al 1997)
After the discovery of the Americas, the spread of olive cultivation continued into Peru, Argentina, Chile and Uruguay, and northwards to the coastal regions of Mexico and to the United States, where it found an ideal environment in southern California
The aim of the present study was to identify and characterise the fungi associated with vascular discolouration observed in xylem tissues of declining olive plants in Apulia, and to use pathogenicity tests to determine if they are responsible for olive decline
Summary
The olive tree (Olea europea L.) spread from its native Asia Minor, from the Paleolithic period (Salavert 2008) through the early Neolithic period (Galili et al 1997). During the Roman Empire, the Romans promoted the diffusion of the olive tree into some regions of southern Italy, including Apulia (Terral et al 2004). After the discovery of the Americas, the spread of olive cultivation continued into Peru, Argentina, Chile and Uruguay, and northwards to the coastal regions of Mexico and to the United States, where it found an ideal environment in southern California. The European Union is the leading world producer of olive oil and drupes, while being the leading consumer of about 70 % of the world produce (Food and Agriculture Organisation of the United Nations 2013)
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