Bacterial blight disease of pomegranate caused by Xanthomonas axonopodis pv. punicae is one of the most destructive disease of pomegranate (Punica granatum). Study was undertaken to conduct collection of samples, isolation, identification, pathogenicity, study of different characters of pathogen, morphological variability, cultural variability and biochemical variability of selected isolates and in vitro evaluation. The isolations were made from the symptomatic samples collected from different districts of Maharashtra (India). The studies takes for all eight isolates on gram staining was showed gram negative reaction. The studies on biochemical characteristics of Xanthomonas axonopodis pv. punicae showed their positive reactions for potassium hydroxide (KOH) solubility test, starch hydrolysis test, Gelatin liquification, H2S Production, catalase test, oxidase test, Tolerance to 1% NaCl whereas, negative response for indole production, urease test, Arginine test Methyl red test.

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Aim: The present study aimed to characterize Cladosporium cladosporioides C1 with respect to its pathogenicity, effect of different environmental factors and extracellular enzyme production. Methodology: A survey was conducted on C. cladosporioides in vineyards in Pune, Nashik and Sangli district of Maharashtra. The growth rate of C. cladosporioides was determined at different levels of temperature, pH and water activity. The pathogenicity of C. cladosporioides on both coloured and white table grape varieties with different total soluble solid (TSS) values was investigated along with its ability to produce different lytic enzymes required for pathogenicity. Results: The survey of the vineyards indicated that every vineyard was infected with C. cladosporioides irrespective of the infection level. The optimum growth of C. cladosporioides was noted at 25°C with pH 5 and 0.99 water activity (aw). Injured berries with high TSS were necessary to cause berry rot. Berries having 25% TSS developed significantly larger rot patches of 4.94±0.07 mm in white grapes as compared to berries having 15 % TSS. In the colored variety the berries having 25% TSS developed rot of 4.54±0.12 mm which was significantly higher as compared to berries having 15 % TSS. The fungi showed production of protease, lipase, amylase and pectinase enzymes. Quantitative analysis revealed that the yield of amylase was 71.67 %, which was significantly higher as compared to other enzymes. Interpretation: The information obtained on the growth of C. cladosporioides from the physico-chemical analysis would help to predict the development of the pathogen in the natural environment as well as formulate a strategy to control its pre-harvest infection. Key words: C. cladosporioides, Enzymes, Grapes, Pathogenicity