How do hedgerow characteristics alter the dispersal of Pseudocercospora fijiensis propagules?

BACKGROUND: Hedgerows represent an agroecological lever for pest management. To date, few studies have shown that they can be used as a lever for the control of aerial fungal diseases, especially as a barrier to dispersal. On banana production, the main disease is black leaf streak disease (BLSD), which is a fungal disease caused by Pseudocercospora fijiensis. This pathogen disperses through two types of spores: ascospore and conidia. The aim of this study was to observe and to quantify the effect of hedgerows on BLSD dispersal. Trap plants were placed at the same distance to an artificial source of inoculum with a hedgerow on one side. Lesions were counted to establish the daily lesion density of each trap plant. The combination of hedgerow characteristics such as height, width, and optical porosity were used to evaluate its potential capacity to intercept spores. RESULTS: When ascospores were used as a source of inoculum, the lesion density on traps plant decreased up to 50% between the hedgerow with the lowest interception capacities and the one with the highest interception capacities. For conidia, hedgerow height and side of the trap plants (with or without hedgerow between them and the source) were not significant, but low porosity of the hedgerow reduced the lesion density. On the contrary, for ascospore, the hedgerow effect was anisotropic; the trap plants on hedgerow side had less lesions. CONCLUSION: Our study is the first experimental proof of the effect of hedgerows on P. fijiensis dispersion, both on conidia and ascospore. We showed that hedgerow characteristics impact the capacity of interception of the hedgerow. © 2023 Society of Chemical Industry.

Ecological Regulation of Black Leaf Streak Disease Driven by Plant Richness in Banana Agroecosystems.

Black leaf streak disease (BLSD), caused by the fungus Mycosphaerella fijiensis, is an important threat to banana production. Although its control relies on costly and unsustainable use of fungicides, ecological regulation of BLSD linked to field-scale plant diversity has received little attention. We monitored banana phytometers in plots in banana-based fields where no fungicides were applied. Within each plot, we measured plant richness in three strata, canopy openness, necrotic leaf removal, Musa abundance and richness. We quantified ecological regulation of five BLSD parameters (inoculum sources, spore abundance, lesion density, incubation time, and the area under the disease progression curve) and identified, using structural equation modeling, the characteristics of the plant community and the mechanisms likely responsible for the regulation. Regulation occurred, but most effectively before lesion formation, and was mainly related to plant richness between 1.5 and 5m high. A barrier effect, rather than a dilution effect, more likely limited spore abundance. Our results support the hypothesis that the potential effects of plant richness on leaf-scale microclimate variability and on the diversity of epiphyllic microorganisms are involved in the regulation of incubation time and lesion density. Field-scale management of plant diversity may be a promising lever to foster ecological regulation of BLSD.

Sensory characterisation enabled the first classification of dessert bananas.

BACKGROUND: Knowledge of the sensory diversity of a wide range of dessert bananas would be helpful in breeding programmes and so diversify the banana market. Descriptive sensory profiling was thus used to assess 13 cultivated bananas and four new triploid hybrids at an eating stage. RESULTS: A specific vocabulary was defined to describe the sensory traits of dessert bananas. The 17 cultivars assessed were ranked in five sensory clusters, which differed mainly in the intensity of sourness and sweetness. The first cluster, which contained the standard banana (Cavendish), received the lowest sourness and the highest sweetness and banana flavour scores. The second cluster was the sourest and firmest and had the highest chemical flavour score. The third cluster was characterised by the highest melting score, the fourth by the highest mealiness, astringency, grassy odour and flavour scores and the fifth by a balance between sourness and sweetness and the highest heterogeneous texture score. Firmness and sourness were correlated with rheological pulp firmness and titratable acidity respectively. CONCLUSION: The results led to the identification of relevant attributes that grouped the sensory diversity of dessert banana into five clusters. Combined with hedonic data, these results should help breeders to select banana hybrids.