[Morphological and physiological properties of Phoma tracheiphila (mal secco) (author's transl)]

The morphological and physiological characteristics of Phoma tracheiphila, the cause of "Mal Secco" in Mediterranian lemons is discussed. The structure and the characteristics of the spore, mycelium and pigment of this fungus were investigated in liquid and solid media. The growth rate was examined in different media with different pH by dry weight determination. The growth curve of P. tracheiphila was first studied in YPG, (pH 5.6) medium in the stationary and shaking culture conditions. During the course of these studies the microscobic observations and measurements were recorded. The results established that in further studies, it will be necessary to incubate P. tracheiphila at least 5 days for its growth. The optimal pH and temperature scale were found between 5.5--6.0 and 20--25 degrees C respectively.