Abstract Macrophomina phaseolina is a polyphagous fungus causing substantial yield losses in many plant species. In 2017, M. phaseolina was found to be causal agent of wilting and stunting symptoms of globe artichoke (Cynara scolymus) in the Mediterranean region of Turkey. There is no knowledge about M. phaseolina in globe artichoke and applicable management practice in cultivation of the crop. In the present study, the causal agent was characterized in vitro and in vivo studies. Pathogenicity tests were carried out using seedlings of globe artichoke and nine plant species (sunflower, chickpea, soybean, sesame, peanut, wheat, maize, cotton and sorghum) in a greenhouse. In addition, five inoculation techniques were assessed to determine the most suitable method for screening resistance to M. phaseolina in globe artichoke. Significant (P˂0.01) variations were found among the inoculation techniques. Depending on each inoculation technique, death of lateral roots and distinct lesions up to 5.38 cm occurred on primary roots and crowns of globe artichoke. M. phaseolina also caused lesions ranging from 1.43 to 9.63 cm on primary roots including crown and stems of tested plant species. M. phaseolina was pathogenic to globe artichoke and all the tested plant species, confirming its polyphagous nature. This is the first record of M. phaseolina causing root and crown rot in globe artichoke in the world. Moreover, the present study suggested that toothpick inoculation technique could be used for screening resistance to M. phaseolina in globe artichoke.

Abstract Smutty maize cobs, caused by Ustilago maydis ((DC) Corda.), a fungus belonging to Basidiomycetes, can be seen wherever maize is grown. It is considered as a fungal disease limiting maize yield worldwide. However, in Mesoamerica, it is called as “huitlacoche” and evaluated as an edible mushroom. The present study was conducted to examine nutritional characteristics of this mushroom. In the study, smutty cobs naturally infected by U. maydis were randomly gleaned from plants in maize producing areas in the Mediterranean region of Turkey, in 2015. Huitlacoche was analyzed in terms of proximate composition, fatty acids, mineral elements, total phenolic and flavonoid matters and antioxidant activity. Average protein content was 12%, while fatty acids ranged from 0.44 to 42.49% (dry basis). Of the 11 fatty acids, oleic and linoleic acids had the highest percentages. Phosphorus (342.07 mg/kg) and magnesium (262.69 mg/kg) were found in high quantities. As for total phenolic and flavonoid matters were 113.11 mg GAE/kg and 28.51 mg CE/kg, respectively. The study suggests that huitlacoche has numerous good nutritional features for human diet, thus, it can be evaluated as a valuable food source in international cuisines.

Huitlacoche is the Aztecs name given to the smut galls on ears of maize caused by the pathogenic plant fungus Ustilago maydis [(DC) Corda.)]. It is known as maize mushroom, and it has been considered a delicacy and in Mesoamerica. The aim of the present study was to determine the responses of some maize varieties to the growth of the fungus in order to evaluate the prospect production of these smutty ears as a maize mushroom. A 2-year study was conducted in the Mediterranean region of Turkey in 2010 and 2011. Inoculations were performed by injecting inoculum into the ear through the silk channel of plants in plots. Each treatment had control plots. Average ear-gall (huitlacoche) severity and incidence of all the varieties were at the rates of 4.0 and 41.6%, respectively. However, the highest severity of ear-gall (6.5) and incidence (60.6%) were found in Karadeniz Yıldızı flint maize variety; colossal smutty ears were formed in the maize cultivars. This study showed that certain maize cultivars (flint corn and dent corn) can be used efficiently in the production of huitlacoche.