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.
Potential of Novel Sequence Type of Burkholderia cenocepacia for Biological Control of Root Rot of Maize (Zea mays L.) Caused by Fusarium temperatum
In this study, two Burkholderia strains, strain KNU17BI2 and strain KNU17BI3, were isolated from maize rhizospheric soil, South Korea. The 16S rRNA gene and multilocus sequence analysis and typing (MLSA-MLST) were used for the identification of the studied strains. Strain KNU17BI2, which belonged to Burkholderia cenocepacia, was of a novel sequence type (ST) designated ST-1538, while strain KNU17BI3 had a similar allelic profile with the seven loci of Burkholderia contaminans strain LMG 23361. The strains were evaluated in vitro for their specific plant growth promoting (PGP) traits, such as zinc solubilization, phosphate solubilization, ammonia production, 1-aminocyclopropane-1-carboxylate (ACC) deaminase activity, indole acetic acid (IAA) production, siderophore, and hydrolytic enzyme activity. Interestingly, the strains exhibited a positive effect on all of the tested parameters. The strains also showed broad-spectrum antifungal activity against economically important phytopathogens in the dual culture assay. Furthermore, the strains were evaluated under greenhouse conditions for their in vivo effect to promote plant growth and to suppress the root rot of maize that is caused by Fusarium temperatum on four Korean maize cultivars. The results of the greenhouse study revealed that both of the strains were promising to significantly suppress fusarium root rot and enhance plant growth promotion on the four maize cultivars. This study, for the first time, reported in vitro antifungal potential of B. cenocepacia of novel ST against economically important plant pathogens viz., F. temperatum, Fusarium graminearum, Fusarium moniliforme, Fusarium oxysporum f.sp. melonis, Fusarium subglutinans, Phytophthora drechsleri, and Stemphylium lycopersici. This is also the first report of zinc solubilization by B. cenocepacia. Moreover, the present research work reports, for the first time, about the potential of B. cenocepacia and B. contaminans to control the root rot of maize that is caused by F. temperatum. Therefore, we recommend further studies to precisely identify the bioactive chemical compounds behind such activities that would be novel sources of natural products for biological control and plant growth promotion of different crops.
Instrumentation and Automated Photometric Titration Procedure for Total Acidity Determination in Red Wine Employing a Multicommuted Flow System
An automated procedure for photometric titration of red wine and associated instrumentation is described. The procedure was based on the flow-batch approach implemented employing multicommutation. The photometric detection was carried out using a homemade LED-based photometer. The mixing device, LED, and photodetector were attached to the titration chamber in order to form a compact and small-sized unit. The flow system comprised an automatic injector and three-way solenoid valves, which were controlled by a microcomputer through an electronic interface card. The software, written in Quick BASIC 4.5, was designed with abilities to accomplish all steps of the titration procedure including data acquisition and real-time processing to decide about the course of titration in the following step and so forth, until the titration endpoint was reached. The usefulness of the proposed titration system was demonstrated by analyzing red wine samples. When results were compared with those obtained using the AOAC reference method, no significant difference was observed at the 95% confidence level. A relative standard deviation of ca  2% (n=9 ) was obtained when processing a typical red wine sample containing 7.3 gl -1 total acidity expressed as tartaric acid.