Variation and variability in Fusarium oxysporum f. sp. cumini causing wilt of cumin
Keywords:Cumin, wilt, Fusarium oxysporum f. sp. cumini, variability
AbstractWilt of cumin incited by Fusarium oxysporum f. sp. cumini is one of the important disease and a bigÂ constraint in successful cultivation. Therefore, in the present study, 7 isolates of Fusarium oxysporum f. sp.Â cumini collected from different cumin growing areas of Rajasthan were assessed for cultural variations. ToÂ know the cultural variability in pathogen isolates they were grown on different nutritional media. All theÂ isolates produced maximum mycelial growth on Czapek Dox Agar medium and the mycelial growth rangedÂ from 7.1 cm (I3) to 9.0 cm (I1) followed by Potato Dextrose Agar media for mycelial growth where isolatesÂ I3 exhibited better growth. The data on dry fungal biomass of different isolates on broth media revealed thatÂ mean dry fungal biomass of all the seven isolates was highest (246.53 mg) on Czapek Dox medium followedÂ by Potato Dextrose (231.92 mg) medium. Almost all the isolates produced highest dry fungal biomassÂ on Czapek Dox medium except isolate I7 which showed highest dry fungal biomass on Potato DextroseÂ medium. In general, the Potato Dextrose and Czapek Dox broth media were found excellent for macro- andÂ micro-conidia formation. Different grain media were evaluated for their effect on growth and sporulationÂ (Macro- and micro-conidia formation) of fungal isolates. All the isolates showed fastest mean growth onÂ chickpea medium followed by moong bean and maize where entire surface of substrate was covered in shortÂ period of 9.14, 10.00 and 10.14 days, respectively.
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