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    Chili (Capsicum annuum L.) genotypes resistant to Pepper yellow leaf curl Thailand virus (PepYLCTHV)
    (2021-01-01)
    Suwor, Patcharaporn
    ;
    Masirayanan, Tawatchai
    ;
    Khingkumpungk, Hathairat
    ;
    Tsai, Wen Shi
    ;
    Saetiew, Kanjana
    Pepper yellow leaf curl Thailand virus (PepYLCTHV) causes leaf curl disease in chili production regions of the tropics and subtropics. Information on PepYLCTHV disease severity and resistance in chili pepper is still limited in Thailand. This study reports PepYLCTHV disease severity through graft inoculation and selection of single resistant plants for use in a chili breeding program. Twenty-one chili genotypes consisting of the local cultivar (5) collected from Thailand, breeding lines (9) developed at Khon Kaen University (KKU), Thailand and improved lines (7) obtained from the World Vegetable Center, Taiwan were used in this study. Forty-five-day-old seedlings of all the genotypes were graft inoculated with PepYLCTHV in a randomized complete block design (RCBD) with three replications and 10 plants per replication and kept in a plastic net house. Disease symptoms were scored at 20, 27, 34, 41 48, and 55 days after graft/inoculation (DAI). Disease severity was visually recorded using 0−5 scores. Results showed that the disease severity of 21 chili genotypes significantly differed at 48 days after grafting. High resistance and stability were shown by 9853-123 genotypes. Two genotypes, PSP11-7 and PSP11-10-1, showed resistant reaction with disease severity scores of 1.9 and 1.8, respectively. However, among 21 chili genotypes or 630 grafted plants, 302 plants were successfully grafted inoculated plants. Therefore, from the results of this work, highly resistant plants (69 single plants) can be selected, selfed and advanced for breeding.
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    Inhibitory impact of vapor-phase ethanol on conidia germination and mycelial growth of Aspergillus fumigatus on bread
    (2019-01-01)
    Krusong, Warawut
    ;
    Pothimon, Ruttipron
    ;
    Vichitraka, Assanee
    Mold contaminated on bread sold in local market was isolated and identified as Aspergillus fumigatus. Then, the bio-control of ethanol on A. fumigatus for significantly reducing consumer health risk was investigated. Susceptibility of the mold to evaporated vapor-phase ethanol (EVE) was examined in vitro. Complete elimination of viable spore and inhibition growth spread on Potato Dextrose Agar at 30 ± 2 °C of were found with exposure for 15 min to EVE (10.80 ± 0.3 mmol/L). The effect of EVE on the susceptibility of artificial inoculated A. fumigatus on bread were further examined. While exposure to EVE affected the survival conidia, the degree of reduction depended on the inoculation level. Complete reduction was achieved for the low inoculation level (2.08 ± 0.04 log conidia/g) by EVE (60 min exposure, 19.27 ± 0.3 mmol/L) but susceptibility was reduced with the high inoculation level (5.4 ± 0.06 log conidia/g). Simultaneously, total aflatoxin production decreased, as EVE exposure increased. Scanning electron microscope images of inoculated bread, confirm the effects of EVE in reducing levels of viable conidia. Hence, EVE is shown to be an effective bio-fumigant for A. fumigatus mycelial growth and aflatoxin formation on bread, so effectively reducing the potential for consumer health risks due to this widespread fungus.