Prepenetration and Penetration of Colletotrichum gloeosporioides into Guava Fruit (Psidium guajava L.): Effects of Temperature,Wetness Period and Fruit Age

In this study, we determined the influences of temperature, wetness period and guava fruit age on infection caused by Colletotrichum gloeosporioides. Optimal temperatures in vitro for germination, appressoria formation and melanization were 22.7, 20.6 and 23°C, respectively. In vivo, the optimal temperatures for germination and appressoria formation were 22.5 and 23°C, respectively. Values for germination, appressoria formation and melanization were higher as the wetness period increased. There was no difference in conidial germination and appressorial formation on fruit of different ages. On the surface of 10‐, 35‐ and 60‐day‐old fruit, despite the high percentage of appressorial formation, there was no development of the penetration peg. Penetration pegs were only observed on the 85‐ and 110‐day‐old fruit. Thickness of the cuticle, size and architecture of epidermal and parenchymal cells, as well as the content of phenolic compounds changed as the fruit ripened.