Disease evaluations and identifications.
Disease severity of 50 fruit was rated according
to the fruit surface area with symptoms
where 1 = slight (<25%), 2 = moderate (26%
to 50%), and 3 = severe (>50%). Disease
incidence of each fruit was based on the
number of fruit with disease symptoms having
a severity rating of 2 for 50 randomly
selected fruit. Isolations were made from five
fruit with disease symptoms randomly selected
from each replicate. Discolored sections
(2- · 3-mm2 pieces) of the fruit pericarp
and/or fruit aril tissue were aseptically dissected,
soaked 1.5 min in 0.5% sodium hypochlorite
solution with a trace of detergent and
drained on a clean laboratory tissue. Tissue
pieces were placed on water agar and then
incubated at 24 C under continuous fluorescent
illumination. Hyphal tip isolations were
made from fungal growth on water agar plates
and transferred to potato dextrose agar plates.
Plates were incubated at 24 C under continuous
fluorescent illumination. Fungal identifications
were based upon mycological and
culture characteristics of sporulating strains.
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