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Temperature at the early stages of C lavibacter michiganensis subsp. michiganensis infection affects bacterial canker development and virulence gene expression
Author(s) -
Sharabani G.,
ManulisSasson S.,
Chalupowicz L.,
Borenstein M.,
Shulhani R.,
Lofthouse M.,
Sofer M.,
Frenkel O.,
Dror O.,
Shtienberg D.
Publication year - 2014
Publication title -
plant pathology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.928
H-Index - 85
eISSN - 1365-3059
pISSN - 0032-0862
DOI - 10.1111/ppa.12199
Subject(s) - clavibacter michiganensis , biology , inoculation , virulence , canker , horticulture , population , microbiology and biotechnology , bacterial wilt , botany , veterinary medicine , gene , pathogen , medicine , biochemistry , demography , sociology
Clavibacter michiganensis subsp. michiganensis ( C mm), the causal agent of bacterial canker and wilt, causes severe economic losses in tomato net‐houses and greenhouses worldwide. In this study, seedlings which were transplanted and inoculated monthly over 2 years wilted and died earlier in the spring (21–24°C) and autumn (18–23°C) than in the winter (15–18°C) and summer (28–31°C): T 50 (the time taken for 50% of the plants to wilt or die) was 2 and 3–4 months after inoculation, respectively. A highly significant correlation was found between the average temperatures during the first month after inoculation and T 50 ; the shortest T 50 mortality (70 days) was observed for an average temperature of 26°C. Expression of virulence genes ( pat‐1 , cel A , chp C and ppa A ) by C mm was higher in plants inoculated in the spring than in those inoculated in the summer. In another set of experiments, seedlings were inoculated and maintained in controlled‐environment growth chambers for 2 weeks. Subsequently, they were transplanted and maintained in commercial‐type greenhouses for 4–5 months. The temperatures prevailing in the first 48 h after inoculation were found to affect C mm population size and virulence gene expression and to have season‐long effects on bacterial canker development.