Epidemiology of brown rot (Monilinia fructigena) on apple:: infection of fruits by conidia

Effects of fruit maturity, wound age, temperature and the duration of wetness periods on infection of apple fruits by conidia of the brown rot fungus, Monilinia fructigena, were studied. Inoculation of fruits on potted apple trees and harvested mature fruits showed that wounding was essential for infection by M. fructigena. On potted trees, there was a significant difference between the susceptibility of cvs Cox and Gala and this difference depended on wound age. The incidence of brown rot was affected greatly by fruit maturity and wound age. Wounds on younger fruits were more resistant to infection than those on older fruits, whilst the older the wound, the more resistant it was to infection. Furthermore, the degree of wound age-related resistance was greater on younger fruits than on older fruits. These relationships were well described by regression models. The effect of the duration of wetness periods was very small: increasing the duration of wetness periods reduced the incidence of brown rot on older wounds. For detached fruits, all those wounded were rotted after inoculation, except for those in two treatments under 20 degrees C on fruits with wounds which were 8 days old. The incubation period of the fungus was generally very short. Wound age was the single most important factor influencing the length of the incubation period; the incubation period increased as wound age increased.