Sporulation of Botrytis fabae on agar cultures

Leach, R.; Moore, K. G.

doi:10.1016/s0007-1536(66)80008-6

Cited by 30 publications

(14 citation statements)

References 6 publications

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“…However, decreasing water potentials in agar underlying colonized leaf tissue inhibited sporulation (Fig. 7), in contrast to a previous report of stimulation of sporulation of Botrytisfabcre with increasing salt content of agar (5).…”

Section: Discussioncontrasting

confidence: 95%

Influence of temperature and moisture on growth and sporulation of Botrytis squamosa

Alderman¹,

Lacy²

1984

Can. J. Bot.

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Growth of Botrytis squamosa in artificial media or autoclavcd onion leaves was favored at temperatures of 15 or 20 °C but was much less at 30 °C or above. Hyphae did not grow in artificial media or autoclaved onion leaf segments below −95 to −100 bars (1 bar = 100 kPa) water potential within 4 days at 20, 25, or 30 °C. Growth was stimulated when water potential was adjusted to −5 to −20 bars compared with higher or lower values. Mycelia of B. squamosa survived air drying in autoclaved leaf segments for 12 days at 20 °C. When colonized dried leaf segments were placed on water agar, sporulation began after 2 days and continued through 6 days. Sporulation from colonized dried leaf segments was abundant at 15 or 20 °C, less at 25 °C, and absent at 35 °C. When subjected to alternate wetting and drying periods, sporulation on colonized dried leaf segments decreased with increasing length of the dry period.

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Section: Discussioncontrasting

confidence: 95%

Influence of temperature and moisture on growth and sporulation of Botrytis squamosa

Alderman¹,

Lacy²

1984

Can. J. Bot.

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“…Faba bean leaf agar (FBLA) medium were used for B. fabae and prepared (Extract of 250 g leaves of faba bean, 20 g sodium chloride, 30 g sucrose and 20 g agar in 1 liter distilled water) according to Leach and Moore [28]. While Potato dextrose agar PDA medium were used for A. alternata and prepared according to Riker and Riker [29] (Extract of 200 g of peeled potato, 20 g dextrose and 20 g agar in 1-liter distilled water).…”

Section: Growth Media For Fungal Pathogensmentioning

confidence: 99%

Chitosan and Silver Nanoparticles as Control Agents of Some Faba Bean Spot Diseases

Ahmed¹

2017

J Plant Pathol Microbiol

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Faba bean (Vicia fabae L.) is one of the most economic legume crops in Egypt. The antifungal effects of different concentrations of Chitosan and silver nanoparticles (20 ppm, 40 ppm, 60 ppm, 80 ppm and 100 ppm) were studied against aggressive isolates of Botrytis fabae and Alternaria alternata causing chocolate spot disease and Alternaria leaf spot disease respectively. Under laboratory conditions, the application of five concentrations of Chitosan nanoparticles and silver nanoparticles to the cultures of B. fabae and A. alternata showed significant inhibition of mycelial growth. Number of spores/ml decreased with increasing of nanoparticle concentration. Mycelial weight of fungal pathogens also decreased. The lesion growth was suppressed by increasing in the concentration of nanoparticles with significantly different relative to control using detached leaf test. Under greenhouse conditions, chitosan and silver nanoparticles were sprayed in concentrations 60 ppm, 80 ppm, and 100 ppm on faba bean plants. The tested nanoparticles showed significant effect against B. fabae and A. alternata relative to control. The obtained results indicated that the highest reduction of chocolate spot severity was obtained with treatment by 100 ppm of silver nanoparticles (52.94%) followed by chitosan nanoparticles 80 ppm (50.59%). While the application of 100 ppm of chitosan nanoparticles was highly efficient against Alternaria leaf spot where the reduction in disease severity (67.13%) followed by 100 ppm silver nanoparticles which caused reduction rate (61.5%). The obtained results indicated the possibility of using chitosan and silver nanoparticles as a substance in the manufacturing of fungicides to minimize the impact of chocolate spot and Alternaria leaf spot diseases in faba bean. However, further experimental trials under field conditions and safety evaluation studies are needed before the nanoparticles types and concentrations can be used as potential antifungal agents.

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“…The fungal isolate was grown on potato dextrose agar plates and incubated at 25°C for 7-10 days. To induce sporulation, the fungal culture was transferred to FB leaf extract medium as described by Leach and Moore (1966) for 10 days at 20-22°C. Conidia were collected by washing plates with sterile water and the resulting spore suspension was adjusted to 3×10 6 conidia mL −1 using a hemocytometer (Bouhassan et al, 2003(Bouhassan et al, ,2004b.…”

Section: Preparation Of the Fungal Inoculummentioning

confidence: 99%

Resistance/susceptibility of Faba Bean to Botrytis fabae: The Causal Agent of Chocolate Spot with Respect to Leaf Position

Mahmoud¹,

El-Komy²,

Saleh³

et al. 2015

IJAB

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Plants have evolved different defense mechanisms to combat pathogen attacks. In this study, detached leaf assays were conducted to estimate the influence of leaf position (leaf age) on the development of chocolate spot disease, caused by Botrytis fabae, in the lower, middle and upper leaves of five faba bean (FB) cultivars with different levels of resistance/susceptibility. Two components of resistance in terms of lesion diameter and spores per lesion were used to evaluate the disease intensity. To evaluate plant defense response, oxidative burst and phenol-oxidizing enzymes were assayed. The results indicated that regardless of the resistance level of the FB cultivar, lower (older) leaves were more severely infected by the chocolate spot pathogen than upper (younger) ones. A comparison of the defense-response behavior of the FB leaves revealed that the chocolate spot pathogen induced lipid peroxidation and the production of reactive oxygen species, peroxidase, and polyphenol oxidase in leaf tissue during the FB-B. fabae interaction. The production of these defense compounds in leaves was not static but governed in time and extent by physiological maturity. Younger leaves exhibited significantly higher oxidizing enzyme activity and lower oxidative stress than older ones. These variations in the levels of defense compounds could explain the differences in leaf resistance. The extreme differences in disease development recorded in upper and lower leaves of all FB cultivars suggest that assessing resistance using leaves from the middle positions would be the most efficient and reliable for evaluating the resistance/susceptibility of FB plants to B. fabae.

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Sporulation of Botrytis fabae on agar cultures

Cited by 30 publications

References 6 publications

Influence of temperature and moisture on growth and sporulation of Botrytis squamosa

Influence of temperature and moisture on growth and sporulation of Botrytis squamosa

Chitosan and Silver Nanoparticles as Control Agents of Some Faba Bean Spot Diseases

Resistance/susceptibility of Faba Bean to Botrytis fabae: The Causal Agent of Chocolate Spot with Respect to Leaf Position

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