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The Brown Rot Fungi of Fruit: Their Biology and Control describes the brown rot group of related pathogens. Organized into ten chapters, this book first discusses the history, symptoms, host, life cycles, and geographical distribution of brown rot fungi. Subsequent chapters describe the fungi's taxonomy, nomenclature, structure, morphogenesis, physiology, biochemistry, survival, evolution, and status. Other chapters elucidate the control of the brown rot fungi.
List of Illustrations
2. Taxonomy and Nomenclature
Present-Day Taxonomy of Brown Rot Fungi
3. Structure and Morphogenesis
Apothecia and Ascospores
Relative Humidity and Moisture
Intermediary (General) Metabolism
Protein and Amino Acid Metabolism
Sterols and Their Metabolism
Polysaccharides and Their Metabolism
Extremes of Temperature
Competition from Other Micro-Organisms
Resistance to Infection
8. Chemical Control
Vulnerable Stages in the Pathogen's Life-Cycle
Protection of the Healthy Host against Infection by Spores
Eradication of Overwintering Inoculum
Suppression of Sporulation in the Growing Season
Fungicidal Studies with the Brown Rot Fungi
9. Control by Other Means
Reduction of Fungal Inoculum - General Hygiene
The Importance and Possible Control of Spore Vectors
Control of Wound Agents
Orchard and Store Management
Breeding for Resistance
The Possibility of Biological Control
10. Evolution and Status
Genetic Variability of Brown Rot Fungi
Origins of Hosts
Centers of origin of Monilinia
Possible Evolutionary Events
Status as Pathogens
Possible Reasons for Present-Day Distribution
- No. of pages:
- © Pergamon 1977
- 1st January 1977
- eBook ISBN:
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