I have different fungus isolates such as;
1) Fusarium kyushuense , 2) Fusarium proliferatum ;3) Aspergillus aculeatus ;4) Aspergillus europaeus ; 5) Aspergillus flavus ; 6) Penicillium chermesinum ; 7) Microdochium phragmitis ;, 8) Cladosporium tenuissimum ;9) Colletotrichum truncatum ;10) Fusarium concentricum ; 11) Fusarium equiseti ; 12) Alternaria alternata
I want to do the pathogenicity testing, so
1: how old is the "fungal isolate" most suitable for pathogenicity testing on the surface of fruits?
2: which method is best for pathogenicity testing a) conidiospore suspension 1*10^6 /ml or b) through plugs
How old is the "fungal isolate" most suitable for pathogenicity testing on the surface of fruits?
If the fungal isolates are stored at 80 ° C, I think it is suitable for inoculation. Additionally, I suggest that you can get a pure culture before inoculating the fruits, which would be better.
Pathogenicity tests of the microbiome
Pathogenicity tests of fungi or bacteria are done by artificial inoculation of the pathogen inoculum applied on the host surface. Depending on the penetration mechanism of the pathogen one has to make wounds on the host surface but others that penetrate through natural openings or directly through the epidermis, the inoculum can be applied directly without a wound. After inoculation, the inoculated plants have to be incubated under favorable conditions for infection (moist chamber, controlled temperature, and some times in the dark).
For the passion fruit experiment, the following method may be effective in pathogenicity testing.
Best of Luck
A 10-12 days old culture is good for inoculation.
Conidial suspension of 10^6 - 10^8 concentration is ideal.
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