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Litchi (Litchi chinensis) pepper spot disease results in black spotting symptoms on litchi fruits. This disease was first observed on litchi cultivar Guiwei, in Guangzhou, China, in 2009, and then found widespread in other litchi‐growing regions of China. Colletotrichum isolates were consistently recovered from typical black spot lesions of diseased fruits with frequency ranging from 83% to 100%. Three representative Colletotrichum isolates from Maoming, Guangzhou and Shenzhen were selected for identification and pathogenicity testing in the field. Based on morphology and phylogenetic analysis using the ribosomal internal transcribed spacer region (ITS), glyceraldehyde‐3‐phosphate dehydrogenase (GAPDH), calmodulin (CAL), actin (ACT), β‐tubulin (TUB2) and glutamine synthetase (GS) gene sequences, the three isolates were identified as C. siamense. In the pathogenicity experiments, typical symptoms appeared on the inoculated litchi fruits, including black spots and green patches around these black spots. These symptoms were consistent with the symptoms originally observed in the field. Colletotrichum siamense was successfully reisolated from the typical black spot lesions of the inoculated litchi fruits. To the authors' knowledge, this is the first report on characterization of C. siamense as the causal agent of litchi pepper spot disease in mainland China by successful inoculation on fruits under field conditions. [ABSTRACT FROM AUTHOR]

Pineapple (Ananas comosus L. 'Comte de Paris') fruit at commercial maturity (180 fruit per treatment, three replicates) were immersed in 0, 1.0, 3.0, or 5.0 mM salicylic acid (SA) for 15 mm, then stored at 10°C and 90% relative humidity (RH) for 20 d. After 20 d in cold storage, they were moved to 20°C for 2 d to simulate shelf-life. Physiological and biochemical responses were studied. The results showed that the 3.0 or 5.0 mM SA treatments lowered the internal browning (TB) index, while the 5.0 mM SA treatment decreased the soluble solids content (SSC), titratable acidity (TA), and soluble sugar content, but increased ascorbic acid (AsA) levels at the end of shelf-life. Furthermore, during cold storage, all SA treatments significantly decreased the rate of tissue respiration in pineapple fruit. SA at 5.0 mM significantly decreased the activities of peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL), but increased the activities of superoxide dismutase (SOD) and ascorbate peroxidase (APX) compared with the non-SA treated (untreated) controls. Overall, these results indicate that post-harvest treatment with 5.0 mM SA delayed the occurrence of TB in pineapple, extended its shelf-life, and maintained fruit quality during cold storage. [ABSTRACT FROM AUTHOR]

Presents information on a study which reported the results of a linear instability analysis for a viscous liquid jet injecting into a inviscid gas medium with three-dimensional disturbances. Experimental observation; Discussion; Conclusions.