The Plant Pathology Journal

한국식물병리학회 (The Korean Society of Plant Pathology)
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In Vitro and In Vivo Inhibitory Effects of Gaseous Chlorine Dioxide against Fusarium oxysporum f. sp. batatas Isolated from Stored Sweetpotato: Study II

  • Lee, Ye Ji (Department of Biosystems and Biotechnology, Korea University) ;
  • Jeong, Jin-Ju (Department of Biosystems and Biotechnology, Korea University) ;
  • Jin, Hyunjung (Department of Biosystems and Biotechnology, Korea University) ;
  • Kim, Wook (Department of Biosystems and Biotechnology, Korea University) ;
  • Jeun, Young Chull (Faculty of Bioscience and Industry, College of Applied Life Sciences, Jeju National University) ;
  • Yu, Gyeong-Dan (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Ki Deok (Department of Biosystems and Biotechnology, Korea University)
  • 투고 : 2019.04.03
  • 심사 : 2019.07.05
  • 발행 : 2019.10.01
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초록

Chlorine dioxide ($ClO_2$) has been widely used as an effective disinfectant to control fungal contamination during postharvest crop storage. In this study, Fusarium oxysporum f. sp. batatas SP-f6 from the black rot symptom of sweetpotato was isolated and identified using phylogenetic analysis of elongation factor 1-${\alpha}$ gene; we further examined the in vitro and in vivo inhibitory activities of $ClO_2$ gas against the fungus. In the in vitro medium tests, fungal population was significantly inhibited upon increasing the concentration and exposure time. In in vivo tests, spore suspensions were drop-inoculated onto sweetpotato slices, followed by treatment using various $ClO_2$ concentrations and treatment times to assess fungus-induced disease development in the slices. Lesion diameters decreased at the tested $ClO_2$ concentrations over time. When sweetpotato roots were dip-inoculated in spore suspensions prior to treatment with 20 and 40 ppm of $ClO_2$ for 0-60 min, fungal populations significantly decreased at the tested concentrations for 30-60 min. Taken together, these results showed that $ClO_2$ gas can effectively inhibit fungal growth and disease development caused by F. oxysporum f. sp. batatas on sweetpotato. Therefore, $ClO_2$ gas may be used as a sanitizer to control this fungus during postharvest storage of sweetpotato.

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