Article

Bacillus spp. are key players in the development of the most detrimental phenotypes of avariato in hazelnuts

2026-08-10

Abstract excerpt

<title>Abstract</title> <p> “Avariato”, or rotten, is a most detrimental disease in the fruits of hazelnut, <italic>Corylus avellana</italic> , and is typically characterized by a discoloration, ranging from brown to almost black, of the kernel, which is sometimes accompanied by an unpleasant taste, liquification and a foul and rancid odor. Previous studies identified members of the fungal genus <italic>Diapo...

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Literature Corpus work: 63ebf06e-2f0e-5477-82f8-39f4a6fa406f
DOI: 10.21203/rs.3.rs-10182226/v1

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