Transport of Phage in Melon Plants and Inhibition of Progression of Bacterial Fruit Blotch.

Aryan Rahimi-Midani,Tae-Jin Choi

doi:10.3390/v12040477

Abstract

Bacterial fruit blotch (BFB) is an economically important disease in melons and watermelons for which no effective control method is available. Application of phytobacterium-infecting phage has been evaluated as an alternative means of preventing bacterial diseases in plants. Coating of seeds with bacteriophages infecting Acidovorax citrulli, the causal agent of BFB, is effective for controlling the disease, as shown in our previous study. We evaluated the transport of bacteriophage ACPWH from soil to the leaves of melon plants, and we also evaluated its effect on BFB. Leaves of melon plants were spray-inoculated with A. citrulli, and bacteriophage ACPWH was added to soil after symptoms had developed. ACPWH was detected by PCR in foliar tissue 8 h after addition to soil. DAPI-stained ACPWH accumulated at the leaf tip after 24 h. Melon treated with ACPWH showed 27% disease severity, compared to 80% for the non-treated control, indicating that ACPWH can be used to control BFB.

Highlights

Bacterial fruit blotch (BFB), caused by the phytobacterium Acidovorax citrulli, is an economically important disease in the cucurbit production industry
Leaves of melon plants were spray-inoculated with A. citrulli, and bacteriophage ACPWH was added to soil after symptoms had developed
We evaluated the ability of bacteriophage ACPWH to control BFB

Summary

Introduction

Bacterial fruit blotch (BFB), caused by the phytobacterium Acidovorax citrulli, is an economically important disease in the cucurbit production industry. A. citrulli is a seed-borne bacterium which resides in the seed coat and initiates infection after germination of the plant [1]. BFB can occur at any growth stage in watermelons, melons, and other cucurbits. The symptoms of BFB include water-soaked lesions on cotyledons, hypocotyls, and leaves. Water-soaked lesions on fruit are small and irregular but progress through the rind, resulting in decays and cracks and complete loss of product. Control strategies, including application of antibiotics and chemicals such as peroxyacetic acid and NaOCl, do not eradicate A. citrulli [2]. Biological treatments have been proposed for controlling

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