Pathological, morphological and chemical differences among sclerotia of sclerotinia sclerotiorum affecting some vegetable plants

Document Type : Original Article

Authors

Agricultural Research Centre, Plant Pathology Institute, Giza, Egypt.

10.21608/jpces.1993.460815

Abstract

The pathogenicity test, fungal linear growth measurement, morphological characters and lipid composition of the sclerotia, from different isolates of sclerotinia sclerotiorum, expressed variable pattern of behavior. Pepper and Eggplant (Solanaceae) isolates were similar, Squash and Cucumber (Cucurbitaceae) were, also, similar and pea (Fabaceae) had its own characterized behaviour. Generally, the larger the sclerotia the more pathogenic the isolate. Pepper and Eggplant isolates produced the largest sclerotia followed by Squash and Cucumber isolates and, then, Pea isolate, Five fatty acids were detected in the sclerotia of tested isolates namely ; palmitic, palmitoleic, stearic, oleic and linoleic acids, but at different rates. Higher virulency was associated with lower Tu/Ts ratio, e.g., higher palmitic and oleic and lower linoleic acids.
Journal of Pest Control and Environmental Sciences
Volume 5, Issue 2
December 1993
Pages 37-56

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