Fruit rot of sweet pepper caused by Stemphylium lycopersici in Japan
A severe rot of postharvest fruits of sweet pepper, a variety of Capsicum annuum, was found in Kagawa Prefecture in southwestern Japan in August 1999. A fungus, isolated repeatedly from the diseased fruits and identified as Stemphylium lycopersici, was demonstrated to be pathogenic to fruits of sweet pepper. The disease was new to Japan, and the fungus was added to the pathogens causing fruit rot of C. annuum.
Occurrence and identification of Stemphylium lycopersici causing Stemphylium leaf spot disease on tomato in Taiwan
Tomato leaves showing severe leaf spot symptoms have been observed and sampled in the central west and southwest Taiwan during 2015 and 2016. The symptoms were similar to those of bacterial leaf spot/late blight diseases, but only Stemphylium-like fungi were consistently isolated from the diseased tomato. Upon spray inoculation of tomato, Stemphylium-like isolates caused leaf spot symptoms identical to those of naturally infected plants, and the pathogenic isolates were successfully re-isolated from inoculated leaves. The tomato-pathogenic isolates were identified as S. lycopersici based on morphological characterization and molecular identification. S. lycopersici has been previously reported to cause gray leaf spot of tomato in the temperate regions, but the majority of S. lycopersici-caused lesions were black/dark brown rather than gray in our surveillance. Accordingly, it is suggested that S. lycopersici-caused disease of tomato is named Stemphylium leaf spot of tomato more appropriately than tomato gray leaf spot. Moreover, S. lycopersici-caused leaf spot disease on tomato has been distributed in major tomato production regions in Taiwan. The information provided by our study will be important for future breeding of tomato cultivars, especially for tomato producers in Taiwan.
Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains
Both quantitative and qualitative differences in the utilization and release of assimilable nitrogen by two wine strains of Saccharomyces cerevisiae (cerevisiae and capensis) under different conditions of oxygen were observed. These differences were influenced by the presence of oxygen at the beginning of the fermentation, and by the strain of S cerevisiae. The release of some amino acids post-fermentation may be the result of reoxidation of NAD(P)H in order to maintain a normal redox balance. Copyright © 2003 Society of Chemical Industry