DYNAMICS AND INTENSITY OF APLE DISEASE DEVELOPMENT DURING ITS STORAGE

Bolesti plodova jabuke koje se razvijaju u skladištu u najvećem broju slučajeva uzrokovane su gljivama. Cilj ovog istraživanja bio je utvrditi gubitke uslijed pojave skladišnih bolesti i vrste gljiva uzročnika skladišnih bolesti na kultivaru Idared tijekom tri mjeseca skladištenja, kao i usporediti razvoj gljiva na inokuliranim plodovima u laboratorijskim uvjetima. U bolesne plodove ubrajali su se oni s vidljivim simptomima truleži. Ukupni gubici u razdoblju od tri mjeseca skladištenja iznosili su 1,9%. Postotak bolesnih plodova povećavao se od trenutka berbe do kraja skladištenja. Najčešći uzročnik truleži u svim rokovima očitanja bila je Monilia fructigena. U značajnom postotku javljale su se Penicillium vrste i Botrytis cinerea. Na plodovima jabuke inokuliranima gljivama izoliranim s oboljelih plodova svi su gljivični izolati uzrokovali trulež veće ili manje površine nakon 28 dana inkubacije, pri 22°C. Na plodovima inokuliranim istim izolatima i stavljenim u inkubaciju pri 4°C razvoj truleži tekao je sporije. Pri 22°C najbrže su se razvijali izolati vrste Monilia fructigena, dok su se pri 4°C najbrže razvijali izolati vrste Botrytis cinereaPost-harvest apple fruit diseases are primarily caused by fungi. The object of this research was to quantify yield loss caused by post-harvest diseases and to determine fungal species responsible for storage rots on the cv. Idared during three months of storage, as well as to compare the development of fungi inoculated on apple fruits in the laboratory conditions. Only fruits with the visible rot symptoms were regarded as "diseased". Total yield loss during all three months of storage was 1.9%. The percentage of diseased fruits increased from the harvest moment to the end of storage. The most frequent cause of post-harvest rot in all assessments was Monilia fructigena. Penicillium species and Botrytis cinerea were present in relatively high percentage. All fungal isolates from diseased fruits caused fruit rot when inoculated on apples and incubated for 28 days at 22°C. On fruits inoculated with the same isolates and incubated at 4°C rot development was slower. Isolates of M. fructigena developed most rapidly on inoculated fruits at 22°C, while the isolates of B. cinerea developed most rapidly at 4°C