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Pathogénicité en fonction de la température de six champignons faisant pourrir les piments.

Pathogenicity and effect of temperature on six fungi causing fruit rot of chilli.

Auteurs : DATAR V. V.

Type d'article : Article

Résumé

Fruit rot development by all the fungal pathogens was completely arrested when inoculated chillies were kept at 0 and 5 deg C, while disease development was slow at 10 and 15 deg C. Temperatures between 20 and 30 deg C were conducive for fruit rot development in chillies.

Détails

  • Titre original : Pathogenicity and effect of temperature on six fungi causing fruit rot of chilli.
  • Identifiant de la fiche : 1998-0965
  • Langues : Anglais
  • Source : Indian J. Mycol. Plant Pathol. - vol. 25 - n. 3
  • Date d'édition : 1995

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