Black Rot of Grape (Vitis spp.)

Black rot of grape, (caused by the fungus Guignardia
bidwellii) is a serious disease that has impacted
grape production around the world. Black rot
outbreaks are significantly influenced by
environment, the growth status and genetic
background of the grapevine. Understanding the
influence of these factors could enhance existing
management practices through the capability to
predict black rot development. Temperature and
moisture during the infection process, and relative
humidity conditions after infection are the subject
of investigations into the environmental influences
of black rot development on shoot tissue.
Cultivar background and conidiospore concentration
also influence symptom severity and fungal
development, and are explored. Additional features
include photographs of symptoms, use of an
inoculation technique that could be applied
to work with other diseases, and studies conducted
on the temperature and wetness influence on the
latent period of shoot symptoms. This book would be
useful to researchers and students working with
black rot, searching for a review of past work and
recent investigations related to grape black rot.

Autorentext
Dr. Northover received a Ph.D in Plant Pathology from the Pennsylvania State University in 2008. Currently, Philip is the extension plant pathologist for the Canadian province of Manitoba, responsible for instructing producers, industry, and the general public about the diagnosis and management of horticultural and forage crop diseases.

Klappentext
Black rot of grape, (caused by the fungus Guignardia bidwellii) is a serious disease that has impacted grape production around the world. Black rot outbreaks are significantly influenced by environment, the growth status and genetic background of the grapevine. Understanding the influence of these factors could enhance existing management practices through the capability to predict black rot development. Temperature and moisture during the infection process, and relative humidity conditions after infection are the subject of investigations into the environmental influences of black rot development on shoot tissue. Cultivar background and conidiospore concentration also influence symptom severity and fungal development, and are explored. Additional features include photographs of symptoms, use of an inoculation technique that could be applied to work with other diseases, and studies conducted on the temperature and wetness influence on the latent period of shoot symptoms. This book would be useful to researchers and students working with black rot, searching for a review of past work and recent investigations related to grape black rot.