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Evaluation Of Novel Management Options For Bacterial Spot Of Peach, Daniela Moreno
Evaluation Of Novel Management Options For Bacterial Spot Of Peach, Daniela Moreno
All Theses
Xanthomonas arboricola pv. pruni (Xap) is an economically important pathogen causing bacterial spot of stone fruits worldwide. In the southeastern US management for this disease relies on copper and oxytetracycline (OTC) sprays, yet disease incidence remains high especially when the environmental conditions are conducive (warm and rainy). To further complicate disease management copper tolerant and OTC resistant (OTCR) strains of Xap have been reported in the southeastern peach orchards. complicating disease management. Therefore, we aim to evaluate potential chemical and biological alternatives for disease management. The first objective was to evaluate a novel nano nanoformulation Bz (Zinc Borate) …
Identification Of Cytospora Species Isolated From Canker In Peach Trees In South Carolina, Stephen T. Baker
Identification Of Cytospora Species Isolated From Canker In Peach Trees In South Carolina, Stephen T. Baker
All Theses
In 2016, a survey was conducted into the causes of twig blight on peach (Prunus persica) in five orchards across South Carolina. From this survey, isolates from the fungal genus of Cytospora (Sordariomycetes, Diaporthales) were reported on peach, for the first time, within the state. Cytospora species are known to cause oozing cankers on a wide range of woody hosts leading to dieback, loss of limbs, and reduction in yield, prompting concern for important economic crops. Past methods of identification of Cytospora species have been confounded by indistinguishable morphology, overlapping host preference among species, and genetic sequencing …
Effects Of Thermal Processing On Peach Puree Of Different Cultivars: Analysis Of Biochemical Alteration, Non-Enzymatic Browning Reaction, And Color Changes, James Hayes
All Theses
The effects of pasteurization temperature and time on the change in seven peach puree variables over a 6-week accelerated shelf-life test (35°C) were evaluated. The variables of interest were three color measures [ L* (lightness), a* (redness), and b* (yellowness)]; two brown pigment measures [spectrophotometric absorption at 420 nm (Browning Index) and 443 nm (Hydroxymethylfurfural)]; °Brix; and pH). Puree was collected from three different cultivars (2 freestone and 1 clingstone) and puree samples from each cultivar were subjected to 20 combinations of pasteurization temperatures (70°C, 80°C, 90 °C, 100°C) and same hold times (0 minutes, 1 minute, 3 minutes, 5 …