Tomato Anthracnose: A Hypodermic Inoculation Technique for Determining Genetic Reaction1,2

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Abstract
A technique developed for inoculating tomato fruits with anthracnose pathogen consists of placing a spore suspension droplet onto a fruit with a hypodermic syringe and then pricking the epidermis under the droplet with the hypodermic needle. Disease symptoms occurred at room temperature and humidity, thus eliminating the need for controlled temperature and humidity. Detectable lesions developed at 95% and 96% of inoculated sites on ‘Heinz 1350’ and ‘Roma’ fruits, respectively.

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