First report of bacterial canker of fig trees caused byBrenneria nigrifluens

Abstract

The common fig (Ficus carica, Moraceae) is widely grown for its edible fruit all over the Eastern Mediterranean region and other areas with a similar climate. Figs are rich in fibre, trace minerals, polyphenols, proteins and sugars, and the consumption of fresh and dried figs constitutes an important part of the Mediterranean diet (Joseph and Raj, 2011; Jander et al., 2008). According to the latest production statistics (FAO 2020), the total world production of figs in 2018 was more than 1.1 million tonnes. Turkey is the world's largest producer with more than 3 hundred thousand tonnes in 2018 accounting for 27% of total world production. The top producers include Turkey, Egypt, Morocco, the United States of America, Spain and Iran, which combined supplied 69.8% of the world's fig market in 2018. The fig harvested area in Iran is 37,749 ha which produced more than 59 thousand tonnes, in 2018, mainly in Kerman, Fars, Mazandaran and Lorestan provinces. Several fungal diseases such as fig brown rot (Fusarium moniliforme), leaf spot (Cercospora spp.), soft rot (Rhizopus stolonifer), fruit rot (Phytophthora palmivora) and Phomopsis canker (Phomopsis cinerascens) are involved in major losses of fig trees (Ploetz, 2003).

Isolation and identification of Rahnella victoriana associated with bacterial canker of Eucalyptus in Iran

“…In 2017, a previously unknown canker disease was observed on Eucalyptus camaldulensis trees in Mazandaran province of Iran. Symptoms were similar to those caused by members of the Enterobacteriales, such as Brenneria spp., on trunks of alder, willow and fig in Iran (Basavand et al, 2019, 2021; Basavand, Khodaygan, Rahimian, et al, 2021), and also similar to symptoms of the acute oak decline (AOD) caused by R . victoriana , B .…”

“…Genomic DNA was extracted from isolates using the CTAB method with some modifications (Ausuble et al, 1992; Basavand et al, 2021). Cells from a 48‐h‐old bacterial culture on NA were suspended in 700 μl CTAB (Cetyltrimethylammonium bromide) buffer (1.4 M NaCl, 100 mM Tris‐HCl pH 8.0, 20 mM EDTA pH 8.0, 1.5% CTAB), and incubated at 70°C in a water bath for 65 min.…”