The Effects of Nutrition and Environmental Factors on Conidial Germination and Appressorium Formation of Phyllosticta citricarpa, the Causal Agent of Citrus Black Spot

Abstract

Citrus black spot, caused by Phyllosticta citricarpa, has been identified in Florida since 2010 and can reduce fruit yield and marketability. The conditions required for conidial germination have been poorly understood for P. citricarpa, limiting further biological studies. In this study, the effects of citrus juices, concentration, pH, various carbon and nitrogen sources, and environmental conditions were evaluated in vitro. All tested juices, especially ‘Valencia’ (>85%, P < 0.05), favored germination and appressorium formation, whereas sterile water rarely stimulated germination (<1%). The ‘Valencia’ juice effect was concentration and pH dependent, and the maximum rate was reached in 1.5% juice with pH of 3.4. Most carbon, nitrogen, or complex sources did not favor germination or appressorium formation, with the exception of potato dextrose broth. An incubation period of 18 to 24 h at 24°C was required for peak germination and appressorium formation. The further analysis of critical juice components using synthetic citrus juice revealed that sugars, salts, citric acid, and thiamine were most important for germination and appressorium formation (>80%, P > 0.05). These results provide a better understanding of fungal biology of P. citricarpa and a robust and convenient system for further applications such as screening for efficacious fungicides.