Mycocentrospora cladosporioides on olive in Greece 1

Mycocentrospora cladosporioides has been recorded as present and widely distributed on olive fruits and leaves in Greece since 1972. The fungus frequently appears on the lower surface of the older leaves, growing like a dark olivaceous mould. The disease, known as cercosporiosis, sometimes causes severe defoliation. Green and mature olives are occasionally attacked. The severity of fruit infection seems to be related to mild humid weather in the 3 months prior to harvest. Diseased fruits show superficial slightly sunken irregular dry spots often covered by the characteristic fructifications of the fungus. Infection of artificially inoculated detached olives starts with the appearance of slow‐growing brown lesions surrounding the lenticels. Cultivars producing large fruits for table use (e.g. Conservolia) are more susceptible. The fungus grows very slowly in culture and forms only a few conidia. Epidemiology and control have been little studied. Copper‐based fungicides used for olive scab control are not always effective against cercosporiosis.