In vitro Effect of Physicochemical Properties on the Growth of Fusarium oxysporum f. sp. ciceri. Causing Wilt of Chickpea (Cicer arietinum L.)
Chandra Kumar Chandravanshi *
Department of Plant Pathology, Faculty of Agriculture Science and Technology, AKS University, Satna, M. P. 485001, India.
Moti Lal
Department of Plant Pathology, Faculty of Agriculture Science and Technology, AKS University, Satna, M. P. 485001, India.
Doomer Singh
Department of Plant Pathology, Faculty of Agriculture Science and Technology, AKS University, Satna, M. P. 485001, India.
*Author to whom correspondence should be addressed.
Abstract
Wilt of chickpea caused by Fusarium oxysporum f. sp. ciceri. is an emerging threat to chickpea production particularly under stress conditions such as high temperature and low soil moisture. This study showed response of culture media, different temperatures and pH levels on the growth of Fusarium oxysporum f. sp. ciceri. causing chickpea. The fungus was isolated from different locations of Satna, M.P. and was purified for further studies through tip and single mycelium. Pure culture was with white fluffy mycelium. Potato dextrose agar (PDA) was found best medium for culturing the fungus in laboratory. Optimum mycelial growth was achieved at temperature 26°C and pH 6 in laboratory conditions. The results showed that the fungus Fusarium oxysporum f. sp. ciceri. causing Wilt disease in chickpea favors in slightly acidic.
Keywords: Chickpea, Fusarium oxysporum f. sp. ciceri, wilt, temperature, pH