INFLUENCE OF TEMPERATURE ON THE VIABILITY, VIRULENCE, AND PHYSIOLOGIC CHARACTERISTICS OF XANTHOMONAS PHASEOLI VAR. FUSCANS IN VIVO AND IN VITRO

Abstract

Xanthomonas phaseoli var. fuscans (Burkh.) Starr & Burkh. in naturally infected bean seeds stored at −20 to 35 °C retained its viability, virulence, and physiological properties for 3 years. Agar cultures of the pathogen maintained at −20 to 20 °C also retained their pathogenicity and physiological characters throughout the test period but showed less virulence than the seed-borne isolates by the end of 33 months. The viability of agar cultures held at 25, 30, and 35 °C was lost after 24, 18, and 9 months of storage, respectively.The effects of 24 carbon sources on the growth of the pathogen have been determined. The production of a brown diffusible pigment by the organism was influenced by temperature, aeration, and the carbon source. Sugar alcohols did not support good growth or inhibit pigment formation. Most carbohydrates, which supported good or fair growth of the organism, seemed to inhibit pigment production or its expression.