Ammar, M., Khalifa, E., Kamel, S. (2020). INTEGRATED CONTROL OF ROOT ROT AND WILT DISEASES OF PEPPER. Menoufia Journal of Plant Protection, 5(9), 185-186. doi: 10.21608/mjapam.2020.172430
M. M. Ammar; E. Z. Khalifa; S. M. H. Kamel. "INTEGRATED CONTROL OF ROOT ROT AND WILT DISEASES OF PEPPER". Menoufia Journal of Plant Protection, 5, 9, 2020, 185-186. doi: 10.21608/mjapam.2020.172430
Ammar, M., Khalifa, E., Kamel, S. (2020). 'INTEGRATED CONTROL OF ROOT ROT AND WILT DISEASES OF PEPPER', Menoufia Journal of Plant Protection, 5(9), pp. 185-186. doi: 10.21608/mjapam.2020.172430
Ammar, M., Khalifa, E., Kamel, S. INTEGRATED CONTROL OF ROOT ROT AND WILT DISEASES OF PEPPER. Menoufia Journal of Plant Protection, 2020; 5(9): 185-186. doi: 10.21608/mjapam.2020.172430
INTEGRATED CONTROL OF ROOT ROT AND WILT DISEASES OF PEPPER
1Prof. of Plant Pathology, Fac. of Agric., Menoufia Univ.
2Prof. of Plant pathology. Plant Path. Res. Instit., Agric. Res. Center, Giza.
Abstract
This study presented many ways to control the pathogen to save the important economic value of pepper crops. To avoid the dangerous effect of the chemical fungicides, some of (bio-control agents, plant water extracts, essential oils and nano-particles materials) were applied as the chemical fungicides has a dangerous effect on the human health.
Collecting the infected pepper samples: Infected pepper samples which showed wilt symptoms previously noticed from different locations in three governorates in Egypt ( Menufia, Kafr El-sheikh and Beheira). Isolation and purification of the pathogen: Isolation and purification of the pathogen were carried out in the department of plant pathology, faculty of agriculture, Menoufia university. 20 purified isolates of Fusariumwere obtained and microscopically identified. Pathogenicity test of the obtained 20 Fusarium isolates: Pathogenicity test of the pathogenic isolates was carried out in department of vegetables pathology, institute of plant pathology, agriculture research center in Giza. In this study four ways with 15 treatments were applied: 1-Bio-control agents {T. asprillium, T.harizianum, T.viride, B. subtilis and B. cereus}. 2- Plant water extracts {sweet pepper, hot pepper, garlic and mint}. 3- Essential oils {clove, mustard, mint and thyme}. 4- Nano-particles materials {Calcium oxide and Zinc oxide}. These control treatments were applied and compared with negative control, blank control and the fungicide (Mon-cut 25%).
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