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2021•Unpublished venueOpen access

Long-Term Preservation of Cultures of Phytophthora Species Causing Black Pod Disease on Cacao

I Amoako Attah, Eric Asare, H Yahaya Bukari

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Abstract

Theobroma cacao L. (cacao) is the main raw material in the production of chocolate which is enjoyed worldwide. One of the most important diseases affecting cacao is Phytophthora pod rot and losses up to 100% have been reported. Significant amount of research work is conducted annually on the pathogen but preserving Phytophthora species in culture to support research is always problematic.

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What this paper is about

Theobroma cacao L. (cacao) is the main raw material in the production of chocolate which is enjoyed worldwide. One of the most important diseases affecting cacao is Phytophthora pod rot and losses up to 100% have been reported. Significant amount of research work is conducted annually on the pathogen but preserving Phytophthora species in culture to support research is always problematic.

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Available abstract

Theobroma cacao L. (cacao) is the main raw material in the production of chocolate which is enjoyed worldwide. One of the most important diseases affecting cacao is Phytophthora pod rot and losses up to 100% have been reported. Significant amount of research work is conducted annually on the pathogen but preserving Phytophthora species in culture to support research is always problematic.

Key concepts: Theobroma, Phytophthora, Point of delivery, Phytophthora palmivora, Biology, Horticulture, Pathogen, Botany

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