The emerging pathogen of chestnut Gnomoniopsis castaneae: the challenge posed by a versatile fungus

Lione, Guglielmo Gianni; Danti, Roberto; Fernández-Conradi, Pilar; Ferreira‐Cardoso, J.; Lefort, François; Marques, Guilhermina; Meyer, Joana Beatrice; Prospero, Simone; Radócz, László; Robin, Cécile; Turchetti, T.; Vettraino, Anna Maria; Gonthier, Paolo

doi:10.1007/s10658-018-1597-2

Cited by 44 publications

(69 citation statements)

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“…Several fungi also colonize the fruits at various stages during their development and can cause nut rot of chestnut in preharvest and / or postharvest conditions . In recent years, an increase in the incidence of rotten chestnuts, mainly caused by Gnomoniopsis castanea Tamietti, has been observed in Europe . In a few years, brown fruit rot has become the most important disease in chestnut fruits, sometimes compromising more than 50% of production .…”

Section: Introductionmentioning

confidence: 99%

“…Several different postharvest environmentally friendly methods have been applied to preserve the nutritional and sensory properties of the fruits and vegetables, to keep the products fresh and to protect them against physiological and biological losses during postharvest periods . Specifically, for the storage of chestnuts, researchers tested, among other methods, the use of radio frequencies, controlled atmospheres and gamma radiation …”

Section: Introductionmentioning

confidence: 99%

“…[6][7][8] In recent years, an increase in the incidence of rotten chestnuts, mainly caused by Gnomoniopsis castanea Tamietti, has been observed in Europe. 7,9,10 In a few years, brown fruit rot has become the most important disease in chestnut fruits, sometimes compromising more than 50% of production. 11 The pathogen, G. castanea, causes the kernel of affected nuts to turn chalky, white, and spongelike, resulting in browning of the fruit and an alteration in the flavor, 7 with consequent important economic losses.…”

Section: Introductionmentioning

confidence: 99%

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Ozone gas as a storage treatment to control Gnomoniopsis castanea, preserving chestnut quality

et al. 2019

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BACKGROUND Chestnuts are gluten‐free, low‐fat, cholesterol‐free products. Postharvest decay reduces chestnut shelf life and can cause severe economic losses. In this study we investigated the effect of ozone (O3) gaseous treatment on chestnut rot caused by Gnomoniopsis castanea and the quality parameters of chestnuts. RESULTS The results showed that ozone treatment (150 ppb during the day, and 300 ppb during the night) reduced the decay of chestnuts and had a fungistatic effect on isolates of G. castanea. The exposure of chestnuts to ozone did not alter weight losses, sugar content and titratable acidity. The concentration of total phenolics decreased during the storage period, both for treated and untreated nuts. However, after 150 days of treatment the polyphenol content of the chestnuts exposed to ozone was significantly higher than in control nuts. CONCLUSIONS Our results suggested that ozone is an appropriate and economical tool to maximize the quality of chestnut shelf life, enabling it to be stored for long periods. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ozone gas as a storage treatment to control Gnomoniopsis castanea, preserving chestnut quality

et al. 2019

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“…Unfortunately, what appears to be a campaign to use the later incorrect name has emerged (Lione et al 2018, Gonthier et al 2017, Sillo et al 2017, Tamietti 2016), attempting to discredit Shuttleworth et al (2015) and Mycotaxon, the publisher of the article (Gonthier et al 2017).…”

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confidence: 99%

“…This raises important questions in regard to the wilful refusal of scientists to observe the rules of the Code. Articles using the incorrect name continue to appear, and one author who previously used the correct name switched to using the incorrect name (Lione et al 2018, Pasche et al 2016.…”

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The fungus, the Code and the mysterious publication date: Why Gnomoniopsis smithogilvyi is still the correct name for the chestnut rot fungus

Shuttleworth¹,

Guest²,

Walker³

2018

IMA Fungus

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The fungus, the Code and the mysterious publication date: Why Gnomoniopsis smithogilvyi is still the correct name for the chestnut rot fungus This letter is a response to the ongoing confusion regarding the name to be used for the chestnut rot pathogen, Gnomoniopsis smithogilvyi (Gnomoniaceae, Diaporthales). The first author recently received correspondence from Australia that academics and industry believe there are two fungal species that are the main agents causing chestnut rot. There is only one main causal agent of chestnut rot in Australia, New Zealand, and Europe, and its correct name is G. smithogilvyi. Here we explain why.

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Impact of ‘brown rot’ caused by Gnomoniopsis castanea on chestnut fruits during the post‐harvest process: critical phases and proposed solutions

et al. 2021

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BACKGROUND The brown rot fungus, Gnomoniopsis castanea, is the main organism responsible for the outbreak of chestnut postharvest decay that is threatening the sustainability of the chestnut market in Europe. Currently, no specific strategy is available to mitigate the impact and remediate the high losses of fruits in postharvest storage. In the present study, the different phases of chestnut handling in a standard facility plant were analyzed by evaluating the amount of fruit rot and infection by G. castanea at each phase. RESULTS The warm bath (48 °C) was identified as the critical phase, requiring strict parametrization to effectively inactivate G. castanea in fruits. Laboratory tests indicated that maintaining fruits at 50 °C for a maximum of 45 min provided optimal conditions to completely inactivate G. castanea inoculum during postharvest handling. However, the warm bath at 50 °C and over was not effective in inactivating the complex of fungal taxa responsible for contamination and development of molds. Higher temperatures and extended treatment times caused significant losses in fruit quality, as indicated by taste panel evaluation. Upscaling of postharvest facilities is discussed and critically evaluated. CONCLUSION The warm bath (50 °C for 45 min) is effective in completely inactivating G. castanea in fruits but did not reduce the impacts of the complex of molds responsible for external contamination and mycotoxin production. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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The emerging pathogen of chestnut Gnomoniopsis castaneae: the challenge posed by a versatile fungus

Cited by 44 publications

References 53 publications

Ozone gas as a storage treatment to control Gnomoniopsis castanea, preserving chestnut quality

Ozone gas as a storage treatment to control Gnomoniopsis castanea, preserving chestnut quality

The fungus, the Code and the mysterious publication date: Why Gnomoniopsis smithogilvyi is still the correct name for the chestnut rot fungus

Impact of ‘brown rot’ caused by Gnomoniopsis castanea on chestnut fruits during the post‐harvest process: critical phases and proposed solutions

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