Impact of Temperature and pH on the Growth of Pestalotia anacardii in vitro on Grey Leaf Blight of Cashew

Abstract

Cashew is one of the significant fruit crops grown extensively in South Gujarat which was viewed as seriously impacted by grey leaf blight disease. In this experiment, exposure of microorganism to various Temperatures and pH to evaluate the mycelial development and colony diameter (mm) of P. anacardii was finished. For the temperature analyze plates were incubated at various temperatures viz., average ambient temperature (27 ± 2°C), 20, 25, 30, 35, and 40°C with four repetitions. The outcomes uncover that there was essentially higher mycelial development of P. anacardii was seen at normal surrounding temperature for example 27 ± 20°C which was viewed as at standard with 30°C temperature kept by 25°C temperature and 35°C temperature. Impact of eight pH levels viz., 5.0, 5.5, 6, 6.5, 7, 7.5 and 8.0 on mycelial development and No. of conidia/low power micro field (10x) of P. anacardii was examined and noticed. Dry mycelial development was seen at all the pH levels tried however it was most extreme at pH 5.0 (319.66 mg) which was at standard with pH 5.5 (307.33 mg), trailed by pH 6.0 (285.66 mg), pH 6.5 (153.66 mg). The sporulation was significantly superior at 5.0 pH (360.66 spores/LPM). The following best arranged by merit were 5.5 pH (333.66 spores/LPM) and 6.0 pH (309.33 spores/LPM). The pH studies indicated that the fungus could grow and sporulate under a wide range of pH from 5 to 8. However, pH ranging from 5.0 to 6.0 was ideal for growth and sporulation of the fungus.