Pathogenicity of Scleritinia sclerotiorum to Beans (Phaseolus vulgaris, L.) Cultivars

被引：0
|
作者：
Hatamleh, Ashraf A. [1 ]
El-sheshtawi, Mohamed [2 ]
Elgorban, Abdallah M. [2 ,3 ]
Bahkali, Ali H. [1 ]
Al-Sum, Basheer A. [1 ]
机构：
[1] King Saud Univ, Coll Sci, Dept Bot & Microbiol, Riyadh 11451, Saudi Arabia
[2] Mansoura Univ, Dept Plant Pathol, Coll Agr, Mansoura, Egypt
[3] King Saud Univ, Ctr Excellence Biotechnol Res, Riyadh 11451, Saudi Arabia
来源：
JOURNAL OF PURE AND APPLIED MICROBIOLOGY | 2013年 / 7卷 / 04期
关键词：
Sclerotinia Sclerotiorum; Pathogenicity; Beans; STEM ROT; OXALIC-ACID; CANOLA; POPULATIONS; ISOLATE; RANGE; FIELD; BARY; LIB;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Sclerotinia rot caused by Sclerotinia sclerotiorum is a serious threat to green beans production in Egypt. The pathogenicity of this pathogen to 11 different cultivars was measured by survival plants % in the genotypes. Significant differences were observed between different cultivars (P <= 0.005). Results indicate that, Amy and Giza cultivars were more susceptible to infection with S. sclerotiorum that produced 16% survival plants in both cultivars after 60 days. While, Duel cultivar was less sensitive to infection with the pathogen that giving 40% living plants at 60 days.
引用
收藏
页码：3275 / 3279
页数：5
相关论文
共 50 条
  • [1] Antioxidant potential of beans (Phaseolus vulgaris L.).
    Madhujith, T
    Amarowicz, R
    Shahidi, F
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2003, 226 : U63 - U63
  • [2] Volatile compounds of dry beans (Phaseolus vulgaris L.)
    Oomah, B. Dave
    Liang, Lisa S. Y.
    Balasubramanian, Parthiba
    PLANT FOODS FOR HUMAN NUTRITION, 2007, 62 (04) : 177 - 183
  • [3] Antioxidant potential of pea beans (Phaseolus vulgaris L.)
    Madhujith, T
    Shahidi, F
    JOURNAL OF FOOD SCIENCE, 2005, 70 (01) : S85 - S90
  • [4] Grain quality of Yugoslav beans (Phaseolus vulgaris L.)
    Vasic, M
    Gvozdanovic-Varga, J
    Takac, A
    Cervenski, J
    PROCEEDINGS OF THE SECOND BALKAN SYMPOSIUM ON VEGETABLES AND POTATOES, 2002, (579): : 631 - 634
  • [5] Emergent technologies for conservation of beans (Phaseolus vulgaris L.)
    Sluka, Esteban F.
    Fernandez de Rank, Elena
    del Valle Monserrat, Susana
    Susana Condori, Marina
    Arce, Osvaldo
    REVISTA DE LA FACULTAD DE CIENCIAS AGRARIAS, 2009, 41 (02) : 13 - 21
  • [6] Volatile Compounds of Dry Beans (Phaseolus vulgaris L.)
    B. Dave Oomah
    Lisa S. Y. Liang
    Parthiba Balasubramanian
    Plant Foods for Human Nutrition, 2007, 62
  • [7] Antioxidant activity of common beans (Phaseolus vulgaris L.)
    Madhujith, T
    Naczk, M
    Shahidi, F
    JOURNAL OF FOOD LIPIDS, 2004, 11 (03) : 220 - 233
  • [8] EXTRUDABILITY OF FOUR COMMON BEANS (PHASEOLUS VULGARIS L.)
    Sutivisedsak, N.
    Singh, M.
    Liu, S.
    Hall, C.
    Biswas, A.
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2013, 37 (05) : 676 - 683
  • [9] Responses of dry beans (Phaseolus vulgaris L.) to sulfentrazone
    Hekmat, Sharareh
    Shropshire, Christy
    Soltani, Nader
    Sikkema, Peter H.
    CROP PROTECTION, 2007, 26 (04) : 525 - 529
  • [10] Antioxidant activity in common beans (Phaseolus vulgaris L.)
    Cardador-Martínez, A
    Loarca-Piña, G
    Oomah, BD
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (24) : 6975 - 6980
12345