Cladosporium cladosporioides is an emerging pathogenic fungus that causes Cladosporium rot in postharvest table grapes (Vitis vinifera). However, studies investigating the infection process of C. cladosporioides are lacking. Therefore, this study aimed to elucidate the infection process by investigating the influence of microclimatic parameters (temperature, wetness and fungal age) in C. cladosporioides pathogenesis, activities of grape defense-related enzymes and grape quality during the infection. C. cladosporioides effectively infects grapes by developing distinct colonies on the artificial wounds and berry surfaces, completing its life cycle within 48 h. The C. cladosporioides disease incidence optimally occurred at 20 °C and 25 °C. Wetness played an influential role in the infectivity of C. cladosporioides and 7-day-old C. cladosporioides resulted in the most serious disease incidence of table grapes. As a result of infection, the quality of grapes was affected, including berry weight, pH, titratable acidity (TA), total soluble solids (TSS), and ascorbic acid level. This infection also induced defense-related enzymes, including polyphenoloxidase (PPO), peroxidase (POD), phenylalanine ammonialyase (PAL), and catalase (CAT), at certain times. The findings of this study demonstrated that Cladosporium rot development depended on the microclimatic parameters of grapes, significantly affected the grape quality and induced grape's defense-related enzymes.

Cladosporium cladosporioides是一种新兴的致病真菌，可导致采后鲜食葡萄 ( Vitis vinifera )中的Cladosporium腐烂。然而，缺乏调查C. cladosporioides感染过程的研究。因此，本研究旨在通过研究小气候参数（温度、湿度和真菌年龄）对枝状孢子菌发病机制的影响、葡萄防御相关酶的活性和葡萄品质在感染过程中的影响，从而阐明感染过程。C. cladosporioides通过在人工伤口和浆果表面形成明显的菌落来有效感染葡萄，在 48 小时内完成其生命周期。C. cladosporioides发病率最佳发生在 20°C 和 25°C。湿度对枝状枝孢菌的感染性有重要影响，7日龄枝状枝孢菌导致鲜食葡萄发病率最高。由于感染，葡萄的质量受到影响，包括浆果重量、pH、可滴定酸度（TA）、总可溶性固体（TSS）和抗坏血酸水平。这种感染还会在某些时候诱导防御相关的酶，包括多酚氧化酶 (PPO)、过氧化物酶 (POD)、苯丙氨酸解氨酶 (PAL) 和过氧化氢酶 (CAT)。本研究结果表明，枝孢菌属腐烂的发生依赖于葡萄的小气候参数，显着影响葡萄品质并诱导葡萄防御相关酶的产生。