Preservation and decay of stimulus in light-induced sporulation of Pestalotiopsis palmarum (Cooke) Steyaert

Abstract

Sporulation in Pestaiotiopsis palmarum is induced by near-ultraviolet light. Induction and the subsequent fruit body development could proceed only at 25°C. Subjecting the fungus to relatively high temperature (35°C) during induction prevented sporulation. Early stages of development of fruit bodIes are more sensitive to temperature than later stages. The light stimulus can be preserved for at least 72 h when the fungus is chilled and stored at 5°C immediately after induction. Sporulation occurs when the  fungus is brought from 5 to 25°C suggesting involvement of thermolabile intermediate substance(s) In the sporulation-induction process.