Improved methods for the purification and detection of cocoa swollen shoot virus

SUMMARY The extraction of cocoa swollen shoot virus (CSSV) from cocoa leaves with pectinase, purification from the concentrated extracts by filtration through Celite and Sepharose 2B, and concentration of the virus by isopycnic CsCl centrifugation are described. The pectinase and Celite treatments effectively removed mucilage and particulate host plant materials, and enhanced the release of virus particles, Isopycnic CsCl centrifugation resulted in 10–100‐fold concentration of particles, but with apparent loss of infectivity. After extraction with pectinase, CSSV particles were regularly seen by electron microscopy in sap. Immunosorbent electron microscopy (ISEM) considerably enhanced the detection of CSSV in sap. The particles were bacilliform or bullet‐shaped and of various lengths. The common dimensions were 142 × 27 nm.