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Xanthomonas arboricola pv. juglandis (Xaj) - Cost 873

Xanthomonas arboricola pv. juglandis (Xaj) - Cost 873

Xanthomonas arboricola pv. juglandis (Xaj) - Cost 873

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Evaluation of selections of native walnuts<br />

from Asturias for susceptibility to<br />

<strong>Xanthomonas</strong> <strong>arboricola</strong> <strong>pv</strong>. <strong>juglandis</strong> (<strong>Xaj</strong>)<br />

in controlled environment<br />

M.M. López 1 , D. Frutos 2 , C. Moragrega 3 , A. Arrieta 4 , D. Cambronero 2 (†),<br />

A. Carrillo 2 , G. López 2 , C. Lacasa 2 , C. Frutos 2<br />

1<br />

Centro de Protección Vegetal y Biotecnología, Instituto Valenciano de Investigaciones Agrarias (IVIA), Valencia.<br />

2<br />

Instituto Murciano de Investigaciones Agrarias y Alimentarias (IMIDA), Región de Murcia.<br />

3<br />

Instituto de Tecnología Agroalimentaria (INTEA), Girona.<br />

4<br />

Consejería de Medio Ambiente y Desarrollo Rural, Asturias.


OBJECTIVE<br />

First evaluation of 25 walnut genotypes<br />

selected in Asturias, (Spain) against<br />

<strong>Xanthomonas</strong> <strong>arboricola</strong> <strong>pv</strong>. <strong>juglandis</strong><br />

­Plant inoculation: leaves and stem<br />

­Looking for resistance: high<br />

inoculum concentration


•Two strains of X. <strong>arboricola</strong> <strong>pv</strong>. <strong>juglandis</strong><br />

from Spain<br />

•Four treatments: bacterial<br />

suspensions at two concentrations<br />

(10 8 and 10 6 cfu/ml) with and<br />

without diatomaceous earth<br />

•Spray inoculation of the<br />

leaves and two wounds<br />

inoculated in the stems<br />

•Negative control with<br />

buffer


MATERIALS AND METHODS<br />

•Amigo selected as susceptible control<br />

•Twenty-five selected genotypes<br />

grafted on February 2007 onto oneyear-old<br />

seedlings of Juglans regia<br />

•Grafted trees growing in greenhouse<br />

•Inoculations performed in early June<br />

2007


•Pots covered with plastic film and conserved<br />

in a controlled room for 30 days<br />

•Temperature 25-26ºC,<br />

RH 90-95%<br />

•Plants were lied down<br />

in lighted shelves<br />

•After 7, 15 and 30 days, evaluation of the<br />

lessions (10 leaves/plant and two wounds)


Scale of severity<br />

Symptoms on leaves<br />

0 No symptoms<br />

1 From one to ten lessions/leaf<br />

or 75% leaf surface affected<br />

Severity per leaf or plant<br />

N<br />

S = ∑ In . 100<br />

n=1<br />

N.I max


Scale of severity in wounds<br />

0 1 2 3 4


Symptoms on<br />

leaves<br />

RESULTS<br />

Average and confidence intervals<br />

(P


Scale leaves<br />

RESULTS<br />

Leaf symptoms: average and<br />

confidence intervals (P


Stem wounds<br />

RESULTS<br />

Wound symptoms: average and<br />

confidence intervals (P


RESULTS<br />

Evolution of symptoms: average and<br />

confidence intervals (P


RESULTS<br />

•No significant differences among treatments<br />

(different bacterial concentrations and with or<br />

without diatomaceous earth). All of them were<br />

significantly different from the controls<br />

•Any selection was resistant to <strong>Xaj</strong> in the<br />

assayed conditions<br />

•Significant differences were observed among<br />

selections: seven of them were less susceptible<br />

than Amigo in leaves<br />

•Significant differences between Amigo and<br />

four selections in wound inoculation<br />

•Three selections: As1, As17 and As24<br />

showed very low susceptibility


CONCLUSIONS<br />

•Evaluation of susceptibility of leaves and<br />

stems of walnut selections can be performed<br />

in young plants under controlled conditions<br />

•The methodology utilised has demonstrated<br />

the lack of resistance in the evaluated<br />

selections<br />

•However, differences in susceptibility were<br />

observed<br />

•Further inoculations with lower bacterial<br />

concentrations and less favourable conditions<br />

will be performed with some selections<br />

•Fruit susceptibility will be also evaluated


THANKS FOR<br />

YOUR<br />

ATTENTION!!

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