Screening of Some Coffee Arabica Genotypes Against Coffee Wilt Diseases (Gibberella Xylarioides Heim And Saccus) At Jimma, Southwest Ethiopia

Abstract

It is essential to reduce coffee yield losses due to coffee wilt disease (CWD) in the country through the development and use of genetically resistant coffee varieties to increase and consistently supply Arabica coffee to the fast growing coffee industry. The soil-borne nature of the pathogen and perennial character of coffee have made management of coffee wilt disease difficult through the conventional control approach of 'uproot and burn infected trees at the spot'. Therefore, longer-term prospects of successful management of coffee wilt disease depend principally upon employing resistant coffee cultivars. With this objective laboratory and field evaluations were conducted to screen some coffee genotypes against coffee wilt disease. Disease severity or mean percent seedling death ranged from 0.00 to 89.96 %. The result showed in lowest seedling death rate, long incubation period and high field survival rate of most accessions indicating resistant reaction to coffee wilt disease. Thus present experiment implied that the potential of obtaining coffee wilt disease resistant coffee variety from these accessions provided that they have other desirable traits like resistance to major coffee diseases, high yield and improved quality.

Altitude is the main driver of coffee leaf rust epidemics: a large-scale survey in Ethiopia

“…Landraces are still largely used and preferred by some smallholder coffee growers given their adaptability and relatively good yields. However, these materials are highly susceptible to other fungal coffee diseases besides CLR, thus compromising overall plant health status, contrary to improved varieties that generally exhibit better resistance to the major fungal diseases (Belachew et al 2015). We found that half of the fields were planted with mixtures of local with improved material, but the sole use of landraces prevailed in a few areas, especially where CLR was also highest.…”

“…We found that half of the fields were planted with mixtures of local with improved material, but the sole use of landraces prevailed in a few areas, especially where CLR was also highest. The use of susceptible landraces was linked to the buildup of virulent pathogen populations, which might explain why newly released high yielding and good quality selected Arabica coffee varieties in Ethiopia have succumbed quickly to CLR (Jefuka et al 2010;Belachew et al 2015).…”

“…Regardless of the widespread prevalence of the disease in severe levels at some production situations that require attention, the impact of CLR in coffee yields of Ethiopia is not yet perceived as a problem as other diseases that directly affect yield, like coffee berry disease (Belachew et al 2015). CLR is generally regarded as a minor disease of lowland coffee regions and hence, coffee breeding programs have given low priority for CLR-resistant varieties (Garedew et al 2019).…”

“…Coffee production in Ethiopia has been threatened by diseases and insect pests, which remain among the major production constraints. Among the diseases, the three most economically important are Coffee berry disease (CBD) caused by Colletotrichum kahawae, coffee wilt disease (CWD) caused by Gibberella xylarioides and coffee leaf rust (CLR) caused by Hemileia vastatrix , an emergent problem in Ethiopia (Jefuka et al 2010;Belachew et al 2015). Coffee leaf rust is the most important coffee disease globally (Zambolim 2016;Talhinhas et al 2017).…”

Inclusive Business Models in Coffee Value Chain: Comparing Practical Evidence Between East Java and North Sumatera

“…The export market serves by various specialty coffees, cultivated from Arabica dan Robusta, are produced by farmers in different locations such as Bali, Flores, Gayo, and Toraja, in Indonesia. (Belachew et al 2015;Sedana and Astawa, 2016;Fadhil et al 2018;Fadhil et al 2019). The harvesting and processing processes used by farmers have a significant impact on the taste of each coffee, which becomes its strength and uniqueness (Aknesia et al2015;Sedana and Astawa, 2019).…”