Wet rot (field management)
The wet rot is an infection of various agricultural products grown, which is caused by bacteria in fruits, vegetables and mushrooms. In potato tubers , the damage done by the bacterium of blackleg and breeding mushroom Agaricus bisporus by Janthinobacterium agaricidamnosum .
Potatoes
The bacteria spread in the potato store when there is a lack of oxygen and the formation of condensation and can cause considerable losses. The pathogens survive on hidden, infected tubers. There are only indirect control options for this disease.
- Use healthy seedlings,
- do not plant out too early or too deep,
- gentle harvest and sorting,
- careful selection of rotten tubers before storage,
- cool and dry storage.
Cultivated mushrooms
In the case of cultivated mushrooms , the lipopeptide jagaricin produced by Janthinobacterium agaricidamnosum could be identified without any doubt as the cause of the rot. Pure jagaricin causes wet rot in fungi, while bacteria that lack the jag genes to produce the peptide cannot produce rot.
Individual evidence
- ↑ a b Jagaricin as the lead substance in antifungal development. From putrid fungus to therapeutic agent? Organic Chemistry Portal, January 13, 2013.