Colletotrichum gloeosporioides: An anthracnose causing pathogen of fruits and vegetables
Meenakshi Sharma and Saurabh Kulshrestha*
Shoolini University of Biotechnology and Management Sciences, Bajhol, Solan, Himachal Pradesh
ABSTRACT: Colletotrichum species are present in both tropical and subtropical regions of the world. But Colletotrichum gloeosporioides is most important pathogen and belongs to order melanconiales. The complete genome of this pathogen is not yet sequenced but various genes are identified which involved in pathogenesis and host defense. The optimum temperature for growth of this pathogen is 25-280C, and pH 5.8-6.5. It is usually inactive in dry season but during favorable conditions it causes anthracnose disease to large number of economic crops amongst which mango anthracnose is important as far as losses caused by pathogen is concerned. First of all pathogen establish interaction with host by producing melanized appressorium and then penetrate the host cuticle. After penetration, infection vesicles and primary hyphae are formed. Later, secondary hyphae developed and spread to kill the host cell. Colletotrichum gloeosporioides follows the hemibiotrophic mode of infection where, biotrophic and necrotrophic phases are sequentially occur. The pathogen produced lesions on leaves, fruit and other parts of plant. Finally these lesions become dark and form concentric ring pattern. Colletotrichum gloeosporioides is also known to infect humans but only few incidents of such infections are known. A number of fungal genes have been identified using mutant screen, which plays role in different stages of infection and can be used as potential targets to devise strategies for controlling anthracnose disease in fields. This review focuses on up to date knowledge of all aspects of C. gloeosporioides biology.
KEYWORDS: Colletotrichum gloeosporioides; anthracnose; pathogenecity genesDownload this article as:
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Sharma M, Kulshrestha S. Colletotrichum gloeosporioides: An anthracnose causing pathogen of fruits and vegetables. Biosci Biotechnol Res Asia 2015;12(2)