Abstract Dry rot is an emerging postharvest disease of garlic (Allium sativum) attributed to Fusarium proliferatum, which has caused huge economic losses in the past few years. In this study, we aimed to detect the presence of F. proliferatum on garlic bulbs postharvest during prolonged storage, and to identify other fungal species associated with garlic dry rot. We also quantified the level of fumonisins in symptomatic and asymptomatic cloves. A total of 100 plants were sampled from three production seasons at six farms located in Northern Italy at three time points (at harvest, processing, and 6 months post-storage at –4 °C). The Fusarium–garlic pathosystem was split into two parts: basal plate/root and bulb. F. proliferatum was the dominant fungus in infected bulbs and was confirmed as the causal agent of dry rot in garlic postharvest (mean incidence: 35.4 %). F. oxysporum co-occurred with F. proliferatum but caused disease only in the basal plate/root. Dry rot incidence slightly increased during cold storage (from 14.6 % at processing to 18.4 % at 6-month storage). Although F. proliferatum incidence was stable during cold storage, fumonisins were produced. Symptomatic cloves were more contaminated than asymptomatic cloves, both by the fungus (mean incidence 39 % vs. 25.3 %) and the toxin (287.0 vs. 24.4 μg kg−1). These results suggest that cold storage delays the progression of dry rot, but the risk of health issues related to fumonisins and the occurrence of infection in asymptomatic cloves should be seriously considered.

中文翻译：

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大蒜收获和贮藏期间增殖镰刀菌干腐病发生率的监测

摘要 干腐病是由增殖镰刀菌引起的大蒜（Allium sativum）采后新出现的病害，近年来造成了巨大的经济损失。在这项研究中，我们的目的是检测长期储存期间大蒜鳞茎上是否存在 F. proliferatum，并确定与大蒜干腐病相关的其他真菌物种。我们还量化了有症状和无症状丁香中伏马菌素的水平。在位于意大利北部的六个农场的三个生产季节，在三个时间点（收获、加工和在 –4 °C 下储存后 6 个月），总共对 100 株植物进行了采样。镰刀菌-大蒜病理系统分为两部分：基底板/根和球茎。F。proliferatum 是受感染鳞茎中的主要真菌，并被证实是大蒜收获后干腐病的病原体（平均发生率：35.4 %）。F. oxysporum 与 F. proliferatum 共同发生，但仅在基底板/根中引起疾病​​。冷藏期间干腐病发生率略有增加（从加工时的 14.6% 增加到 6 个月储存时的 18.4%）。尽管在冷藏期间增殖梭菌的发病率稳定，但会产生伏马菌素。有症状的丁香比无症状的丁香更容易受到真菌（平均发生率为 39 % 对 25.3 %）和毒素（287.0 对 24.4 μg kg-1）的污染。这些结果表明，冷藏可以延缓干腐病的进程，但应认真考虑与伏马菌素相关的健康问题和无症状丁香感染的风险。oxysporum 与 F. proliferatum 共同发生，但仅在基底板/根中引起疾病​​。冷藏期间干腐病发生率略有增加（从加工时的 14.6% 增加到 6 个月储存时的 18.4%）。尽管在冷藏期间增殖梭菌的发病率稳定，但会产生伏马菌素。有症状的丁香比无症状的丁香更容易受到真菌（平均发生率为 39 % 对 25.3 %）和毒素（287.0 对 24.4 μg kg-1）的污染。这些结果表明，冷藏可以延缓干腐病的进程，但应认真考虑与伏马菌素相关的健康问题和无症状丁香感染的风险。oxysporum 与 F. proliferatum 共同发生，但仅在基底板/根中引起疾病​​。冷藏期间干腐病发生率略有增加（从加工时的 14.6% 增加到 6 个月储存时的 18.4%）。尽管在冷藏期间增殖梭菌的发病率稳定，但会产生伏马菌素。有症状的丁香比无症状的丁香更容易受到真菌（平均发生率为 39 % 对 25.3 %）和毒素（287.0 对 24.4 μg kg-1）的污染。这些结果表明，冷藏可以延缓干腐病的进程，但应认真考虑与伏马菌素相关的健康问题和无症状丁香感染的风险。4 % 在 6 个月的存储）。尽管在冷藏期间增殖梭菌的发病率稳定，但会产生伏马菌素。有症状的丁香比无症状的丁香更容易受到真菌（平均发生率为 39 % 对 25.3 %）和毒素（287.0 对 24.4 μg kg-1）的污染。这些结果表明，冷藏可以延缓干腐病的进程，但应认真考虑与伏马菌素相关的健康问题和无症状丁香感染的风险。4 % 在 6 个月的存储）。尽管在冷藏期间增殖梭菌的发病率稳定，但会产生伏马菌素。有症状的丁香比无症状的丁香更容易受到真菌（平均发生率为 39 % 对 25.3 %）和毒素（287.0 对 24.4 μg kg-1）的污染。这些结果表明，冷藏可以延缓干腐病的进程，但应认真考虑与伏马菌素相关的健康问题和无症状丁香感染的风险。