Effects of temperature and wetness duration on infection by coniella diplodiella, the fungus causing white rot of grape berries

Grapevine white rot, caused by Coniella diplodiella, can severely damage berries during ripening. The effects of temperature and wetness duration on the infection severity of C. diplodiella were investigated by artificially inoculating grape berries through via infection pathways (uninjured and injured berries, and through pedicels). The effect of temperature on incubation was also studied, as was that of inoculum dose. Injured berries were affected sooner than uninjured berries, even though 100% of the berries inoculated with C. diplodiella conidia became rotted whether injured or not; infection through pedicels was less severe. On injured berries, the disease increased as the inoculum dose increased. Irrespective of the infection pathway, 1 h of wetness was sufficient to cause infection at any temperature tested (10–35◦C); with the optimal temperature being 23.8◦C. The length of incubation was shorter for injured berries than for uninjured ones, and was shorter at 25–35◦C than at lower temperatures; the shortest incubation period was 14 h for injured berries at 30◦C. Mathematical equations were developed that fit the data, with R2 = 0.93 for infection through any infection pathway, and R2 = 0.98 for incubation on injured berries, which could be used to predict infection period and, therefore, to schedule fungicide applications.