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. 2015 May 7;17(1):65–76. doi: 10.1111/mpp.12262

Figure 5.

figure

Virulence of the complemented toxoflavin‐producing strains in onion, judged by tissue maceration. Onion tissue samples were inoculated with the wild‐type strain (KACC11889), negative control (11889EMPTY) and the complemented toxoflavin‐producing strains (11889ATOFIMR and 11889UTOFIMR). All samples were incubated at 30 °C for 72 h. The photographs were taken 3 days after inoculation.