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Penicillium rot of grapes
Causal Organism: Penicillium canescens Sopp.
Shallow, pinhead size, water-soaked lesions appear on the fruits. They become larger and deeper in advance stages of infection. The decaying fruits emit fermented, mouldy smell. Heavily infected fruits under humid conditions are partially or completely covered by mycelium, conidia and conidiophores. The fungus produces conidia which are aseptate, small and globose. |
Last modified: Wednesday, 18 January 2012, 12:29 PM