Molecular Epidemiology of Ralstonia pseudosolanacearum Phylotype I Strains in the Southwest Indian Ocean Region and Their Relatedness to African Strains.

The increasing requirement for developing tools enabling fine strain traceability responsible for epidemics is tightly linked with the need to understand factors shaping pathogen populations and their environmental interactions. Bacterial wilt caused by the Ralstonia solanacearum species complex (RSSC) is one of the most important plant diseases in tropical and subtropical regions. Sadly, little, outdated, or no information on its epidemiology is reported in the literature, although alarming outbreaks are regularly reported as disasters. A large set of phylotype I isolates (n = 2,608) was retrieved from diseased plants in fields across the Southwest Indian Ocean (SWIO) and Africa. This collection enabled further assessment of the epidemiological discriminating power of the previously published RS1-MLVA14 scheme. Thirteen markers were validated and characterized as not equally informative. Most had little infra-sequevar polymorphism, and their performance depended on the sequevar. Strong correlation was found with a previous multilocus sequence typing scheme. However, 2 to 3% of sequevars were not correctly assigned through endoglucanase gene sequence. Discriminant analysis of principal components (DAPC) revealed four groups with strong phylogenetic relatedness to sequevars 31, 33, and 18. Phylotype I-31 isolates were highly prevalent in the SWIO and Africa, but their dissemination pathways remain unclear. Tanzania and Mauritius showed the greatest diversity of RSSC strains, as the four DAPC groups were retrieved. Mauritius was the sole territory harboring a vast phylogenetic diversity and all DAPC groups. More research is still needed to understand the high prevalence of phylotype I-31 at such a large geographic scale.

Factors affecting ethylene and carbon dioxide concentrations during ripening: Incidence on final dry matter, total soluble solids content and acidity of mango fruit.

Ripening of climacteric fruits is associated with pronounced changes in fruit gas composition caused by a concomitant rise in respiration and ethylene production. There is a discrepancy in the literature since some authors reported that changes in fruit gas compositions differ in attached and detached fruits. This study presents for the first time an overview of pre- and post-harvest factors that lead to variations in the climacteric respiration and ethylene production, and attempts to determine their impacts on fruit composition, i.e., dry matter, total soluble solids content and acidity. The impact of growing conditions such as the fruit position in the canopy and the fruit carbon supply; fruit detachment from the tree, including the maturity stage at harvest; and storage conditions after harvest, i.e., relative humidity and temperature were considered as well as changes in fruit skin resistance to gas diffusion during fruit growth and storage. Results showed that fruit gas composition vary with all pre and post-harvest factors studied. Although all mangoes underwent a respiratory climacteric and an autocatalytic ethylene production, whatever pre and post-harvest factors studied, large differences in ethylene production, climacteric respiration and fruit quality were measured. Results suggested that the ripening capacity is not related to the fruit ability to produce great amount of ethylene. In agreement with precedent studies, this work provided several lines of evidence that gas composition of fruit is related to its water balance. Our measurements indicated that skin resistance to gas diffusion increased after the harvest and during storage. It was so suggested that the faster ripening of detached fruit may be explained in part by changes in fruit water balance and skin resistance to gas diffusion caused by fruit detachment.

The decline in xylem flow to mango fruit at the end of its development is related to the appearance of embolism in the fruit pedicel.

The decline in xylem flow during the late growth stage in most fruits may be due either to a decrease in the water potential gradient between the stem bearing the fruit and the fruit tissues or to a decrease in the hydraulic conductivity of xylem vessels, or both. In this study, we analysed changes in xylem flows to the mango Mangifera indica L. fruit during its development to identify the sources of variation by measuring changes in the water potential gradient and in the hydraulic properties of the fruit pedicel. The variations in xylem and transpiration flows were estimated at several stages of mango fruit development from the daily changes in the fresh mass of detached and girdled fruits on branches. The water potential gradient was estimated by monitoring the diurnal water potential in the stem and fruit. The hydraulic properties of the fruit pedicel were estimated using a flow meter. The results indicated that xylem flow increased in the early stages of fruit development and decreased in the late stage. Variations in xylem flow were related to the decrease in the hydraulic conductivity of xylem vessels but not to a decrease in the water potential gradient. The hydraulic conductivity of the fruit pedicel decreased during late growth due to embolism caused by a decrease in the fruit water potential. Further studies should establish the impact of the decrease in the hydraulic conductivity of the fruit pedicel on mango growth.

Spatial and temporal variations in mango colour, acidity, and sweetness in relation to temperature and ethylene gradients within the fruit.

Managing fruit quality is complex because many different attributes have to be taken into account, which are themselves subjected to spatial and temporal variations. Heterogeneous fruit quality has been assumed to be partly related to temperature and maturity gradients within the fruit. To test this assumption, we measured the spatial variability of certain mango fruit quality traits: colour of the peel and of the flesh, and sourness and sweetness, at different stages of fruit maturity using destructive methods as well as vis-NIR reflectance. The spatial variability of mango quality traits was compared to internal variations in thermal time, simulated by a physical model, and to internal variations in maturity, using ethylene content as an indicator. All the fruit quality indicators analysed showed significant spatial and temporal variations, regardless of the measurement method used. The heterogeneity of internal fruit quality traits was not correlated with the marked internal temperature gradient we modelled. However, variations in ethylene content revealed a strong internal maturity gradient which was correlated with the spatial variations in measured mango quality traits. Nonetheless, alone, the internal maturity gradient did not explain the variability of fruit quality traits, suggesting that other factors, such as gas, abscisic acid and water gradients, are also involved.

Model-assisted analysis of spatial and temporal variations in fruit temperature and transpiration highlighting the role of fruit development.

Fruit physiology is strongly affected by both fruit temperature and water losses through transpiration. Fruit temperature and its transpiration vary with environmental factors and fruit characteristics. In line with previous studies, measurements of physical and thermal fruit properties were found to significantly vary between fruit tissues and maturity stages. To study the impact of these variations on fruit temperature and transpiration, a modelling approach was used. A physical model was developed to predict the spatial and temporal variations of fruit temperature and transpiration according to the spatial and temporal variations of environmental factors and thermal and physical fruit properties. Model predictions compared well to temperature measurements on mango fruits, making it possible to accurately simulate the daily temperature variations of the sunny and shaded sides of fruits. Model simulations indicated that fruit development induced an increase in both the temperature gradient within the fruit and fruit water losses, mainly due to fruit expansion. However, the evolution of fruit characteristics has only a very slight impact on the average temperature and the transpiration per surface unit. The importance of temperature and transpiration gradients highlighted in this study made it necessary to take spatial and temporal variations of environmental factors and fruit characteristics into account to model fruit physiology.