Anthracnose Disease (Colletotrichum sp.) Affecting Olive Fruit Quality and Its Control in Egypt

Abstract Olive anthracnose is the most important fungal disease of olive fruits worldwide. It occurs in humid olive-growing areas of many countries and causes heavy yield losses and lowering of oil quality. Colletotrichum acutatum was isolated and identified from rotten olive fruits. Pathogenicity test of C. acutatum was confirmed. It was found to be decreased all physical characteristics measured i.e. weight (gm), length (mm), diameter (mm) and volume (ml3). Also, C. acutatum was found to decrease the oil content of the fruits, while increasing their total titratable acidity and moisture content. Physiological studies resulted that, the highest growth rate and sporulation was recorded with PDA medium, PH 6.5 and Light/dark cycle treatments. Hot water treatments at 45, 50 and 55°C were able to decreased spore viability of C. acutatum compared with untreated (control). The best treatment of hot water was recorded with 55°C. in vivo. Also, hot water treatment at 55°C was successful in reducing the percentage of anthracnose disease incidence on olive fruits in vitro. All tested alternative substrates i. e. Ascorbic acid, Benzoic acid, potassium sorbate and citric acid used were able to reduce the linear growth rate of C. acutatum in vitro. Benzoic acid was found to be the best alternative substrate used which gave completely fruit protection (hundred of reduction percent) followed by Ascorbic acid, Potassium sorbate and Citric acid. This is thought to be the first report of anthracnose disease of olive fruits in Egypt