Dov Prusky

Dov Prusky

ARO, The Volcani Center, Israel

Agricultural Research Organization, the Volcani Center, Rishon leTzion, Israel

Postharvest pathogens can penetrate fruit by breaching the cuticle or directly through wounds, remain quiescent and they show disease symptoms only long after infection. During ripening and senescence, the fruit undergo physiological processes accompanied by a decline in antifungal compounds, which allows the pathogen to activate a mechanism of secretion of small effector molecules that modulate host environmental pH. This results in the transcript activation of fungal genes under their optimal pH conditions, enabling the fungus to use a specific group of pathogenicity factors at each particular pH. New research suggests that carbon availability in the environment of the activating pathogen is a key factor triggering the production and secretion of small pH-modulating molecules: ammonia and organic acid. Ammonia is secreted under limited carbon and gluconic acid under excess carbon. We intend to describe the mechanism of activation of the biosynthesis and secretion of fungal molecules that modulate the host pH, and their contribution to the transition from quiescence to necrotrophic lifestyle by the postharvest pathogens


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Plant pathology and food safety

Main Rectorate Conference Hall

Dimitris Tsitsigiannis Integrated management strategies for prevention and control of mycotoxins Dov Prusky pH modulation of fruit pathogens contribute to differential pathogenesis

Food Safety