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.
Leaf Spot of Kalanchoe Caused by Stemphylium lycopersici
Kalanchoe (Kalanchoe blossfeldiana Poelln) is a succu lent, perennial flowering plant belonging to the family Crassulaceae6). It is also called "Benibenkei" or "Hime kalanchoe" in Japan. In April 1996, severe necrotic lesions were recognized on leaves of potted kalanchoe (cv. Singapore) in greenhouses in Kagawa Prefecture, Japan. An imperfect fungus which was repeatedly iso lated from the lesions was identified as Stemphylium lycopersici (Enjoji) Yamamoto and demonstrated to cause the disease. This disease of kalanchoe caused by S. lycopersici has not previously been reported. We propose the name "leaf spot of kalanchoe" for this new disease and describe the details here. Symptomatology The main diagnostic symptom of the disease was necrotic lesions on leaves (Plate I-1). The lesions tended to develop on lower leaves, initially appearing as small brownish spots on both sides of the leaves. The spots gradually enlarged into conspicuous necrotic lesions 1-5mm in diameter. The lesions near the leaf edges tended to extend along the margin (Plate 1-2). Numerous foliar lesions resulted in early yellowing, blight and defoliation (Plate 1-3). Dark brown, velvety mold appeared on lesions under moist conditions. Morphology of the pathogen The mold on foliar lesions consisted of conidiophores and conidia of the causal pathogen. Conidiophores were mononematous without branches, 1-7 septate, brown, entirely ver ruculose, with swellings at distal ends, 30-125ƒÊm in length, 4-7ƒÊm in width, 6-9ƒÊm at the swellings, devel oping by percurrent proliferation (Plate 1-4). Conidia were holoblastic, singly formed at the apex of conidio
The status of FAO and codex alimentarius developments on vegetable proteins
The FAO is interested in increasing world protein supplies both by advising and assisting developing countries to increase their production of staple foods and by encouraging the development of technology to produce protein concentrates both from vegetable and animal sources to supplement diets which are low in protein content. Recent revisions of the amount of protein required in the diet in relation to total per capita energy requirements and the difficulties encountered in introducing novel foods into established dietary patterns has led FAO to concentrate on increased agricultural productions in developing countries as the primary means of combatting malnutrition. In the meantime, in North America and Europe, advances in the technology of processing vegetable proteins has given highly acceptable products simulating meats which are being used as meat extenders and meat analogues. The consequent increase in vegetable protein production has revealed a need for international, agreement on standardization, and it has been agreed that this will be undertaken by the Joint FAO/WHO Food Standards’ Programme. The program operates chiefly through the Codex Alimentarius, Commission, an international governmental body, the purpose of which is to protect consumers against health hazard in food and against fraud. The Commission, which has 116 member governments, controls an intensive program of work covering the composition, labeling, additives, contaminants, pesticide residues, hygiene, sampling and analysis aspects of foods and has established a procedure which allows member governments ample opportunity to reach agreement on food standards and to accept them for incorporation into national legislation. The Codex Commission, at its 12th session, decided to establish a Committee on Vegetable Proteins with the following terms of references: “to elaborate definitions and world-wide standards for vegetable protein products deriving from soybeams, cottonseed, groundnuts, cereals and from other vegetable sources as they come into use for human consumption, and to elaborate guidelines on utilization of such vegetable protein products in the food supply system, on nutritional requirements and safety on labeling and on other aspects as may seem appropriate.” The question of which country will host the Committee is still under discussion.