Nattrassia mangiferae

Nattrassia mangiferae is a fungal species belonging to the Botryosphaeriaceae family. It is a plant pathogen that primarily affects mango trees, but can also infect a wide range of other plant species. The fungus is known for causing a disease known as mango malformation disease, which can lead to significant losses in mango production.

Taxonomy

The fungus was first described in 1951 by British mycologist F. A. Ellison, who named it Dothiorella mangiferae. It was later transferred to the genus Nattrassia based on its unique morphological characteristics, and is now known as Nattrassia mangiferae.

Description

Nattrassia mangiferae is a saprophytic fungus, meaning it feeds on dead or decaying organic matter. It produces small, black, spherical fruiting bodies that contain numerous spores. These spores are spread by wind and rain, and can infect plants through wounds or natural openings.

Disease Cycle

The disease cycle of Nattrassia mangiferae begins when its spores land on a suitable host plant. The spores germinate and the resulting hyphae penetrate the plant's tissues, causing disease symptoms such as malformation of flowers and fruits, and sometimes death of the plant. The fungus can survive in infected plant debris in the soil, providing a source of inoculum for future infections.

Management

Management of Nattrassia mangiferae involves a combination of cultural practices and chemical control. Cultural practices include pruning and burning of infected plant parts to reduce the amount of inoculum in the environment. Chemical control involves the use of fungicides to protect healthy plants and treat infected ones.

See Also

• Mango malformation disease
• Botryosphaeriaceae
• Fungus
• Plant Pathogen

References

This article is a stub related to fungus. You can help WikiMD by expanding it!

This article is a stub. You can help WikiMD by registering to expand it. Editing is available only to registered and verified users. WikiMD is a comprehensive, free health & wellness encyclopedia.

This article is a stub related to food. You can help WikiMD by expanding it!