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Serological Differences between Apparently Typical Pepper and Tomato Isolates of Xanthomonas vesicatoria

Abstract

THIS communication describes the use of serological techniques to distinguish apparently typical isolates of Xanthomonas vesicatoria (Doidge) Dows. obtained from pepper (Capsicum fructescens L.) and tomato (Lycopersicon esculentum Mill.). Isolates from pepper and tomato are culturally similar, although only tomato isolates hydrolyse starch1. A tomato isolate has been found to utilize mannose whereas two pepper isolates do not2. Pepper isolates have been found to be more virulent on pepper than on tomato, and tomato isolates were more virulent on tomato than on pepper3,4; such isolates have been distinguished by means of phages. In another report, however, tomato and pepper isolates were shown to be culturally and pathologically similar and could not be distinguished with phages5.

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References

  1. Burkholder, W. H., and Li, C. C., Phytopathology, 31, 753 (1941).

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  2. Wiebel, jun., F. J., and Crossan, D. F., Plant. Dis. Rep., 51, 57 (1967).

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  3. Doolittle, S. P., and Crossan, D. F., Plant Dis. Rep., 43, 1153 (1959).

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O'BRIEN, L., MORTON, D., MANNING, W. et al. Serological Differences between Apparently Typical Pepper and Tomato Isolates of Xanthomonas vesicatoria. Nature 215, 532–533 (1967). https://doi.org/10.1038/215532a0

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  • DOI: https://doi.org/10.1038/215532a0

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