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In Vitro and In Vivo Inhibitory Effects of Gaseous Chlorine Dioxide against Fusarium oxysporum f. sp. batatas Isolated from Stored Sweetpotato: Study II
Plant Pathol. J. 2019;35:437-444
Published online October 1, 2019
© 2019 The Korean Society of Plant Pathology.

Ye Ji Lee1†, Jin-Ju Jeong1,2†, Hyunjung Jin1, Wook Kim1, Young Chull Jeun3, Gyeong-Dan Yu4, and Ki Deok Kim1*

1Department of Biosystems and Biotechnology, Korea University, Seoul 02841, Korea
2Institute of Life Science and Natural Resources, Korea University, Seoul 02841, Korea
3Faculty of Bioscience and Industry, College of Applied Life Sciences, Jeju National University, Jeju 63243, Korea
4Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration, Muan 58521, Korea
Correspondence to: Phone) +82-2-3290-3065, FAX) +82-2-925-1970
Ki Deok Kim
The first two authors contributed equally to this work.

Handling Editor : Lee, Jungkwan
Received April 3, 2019; Revised July 1, 2019; Accepted July 5, 2019.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Chlorine dioxide (ClO2) has been widely used as an effective disinfectant to control fungal contamination during postharvest crop storage. In this study, Fusarium oxysporum f. sp. batatas SP-f6 from the black rot symptom of sweetpotato was isolated and identified using phylogenetic analysis of elongation factor 1-α gene; we further examined the in vitro and in vivo inhibitory activities of ClO2 gas against the fungus. In the in vitro medium tests, fungal population was significantly inhibited upon increasing the concentration and exposure time. In in vivo tests, spore suspensions were drop-inoculated onto sweetpotato slices, followed by treatment using various ClO2 concentrations and treatment times to assess fungus-induced disease development in the slices. Lesion diameters decreased at the tested ClO2 concentrations over time. When sweetpotato roots were dip-inoculated in spore suspensions prior to treatment with 20 and 40 ppm of ClO2 for 0-60 min, fungal populations significantly decreased at the tested concentrations for 30-60 min. Taken together, these results showed that ClO2 gas can effectively inhibit fungal growth and disease development caused by F. oxysporum f. sp. batatas on sweetpotato. Therefore, ClO2 gas may be used as a sanitizer to control this fungus during postharvest storage of sweetpotato.
Keywords : chlorine dioxide, elongation factor 1-α gene, Fusarium oxysporum f. sp. batatas, Fusarium wilt, sweetpotato

October 2019, 35 (5)
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