Fruit growing
and viticulture of South Russia

Annotation

The grapevine (Vitis vinifera L.) is one of the most important fruit crops in the world. Cultivated grape varieties are considerably affected by a large number of pathogenic microorganisms that cause diseases during the growing season impacting the quantity and quality of the crop its processing and export. Potential threats include bacteria, fungi, oomycetes or viruses with different life cycles, infection mechanisms and survival strategies. In recent years there has been an increase in grape fusarium and a change in the complex of its pathogens in various countries. Fusarium of grapes being a relatively new and dangerous disease negatively affects grape must. A complex of fungi of the genus Fusarium is involved in the defeat of grapes the main feature of which is the ability to produce mycotoxins. The species composition and the proportion of each species in the complex of detected fungi can vary with changes in the conditions of cultivation or storage of grapes, which is accompanied by changes in the spectrum of mycotoxins. Therefore, effective Fusarium control methods need to be introduced in the field before harvest especially using alternative methods to pesticides such as biocontrol. One of the most promising but at the same time poorly developed is the use of antagonists of mycotoxin producers. The use of yeast fungi as a biologized technology of protection against Fusarium in viticulture is relevant. Frequently reported yeast antagonists include strains belonging to the genus Pichia, Meyerozyma, Rhodotorula, Metschnikowia Saccharomyces, Candida, Hanseniaspora, and the yeast-like fungus Aureobasidium pullulans. The review is devoted to the characterization of Fusarium fungi pathogenic for grapes and perspectives of application of biological means of their control with the help of yeast fungi.