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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(2): 950-954
DOI: http://dx.doi.org/10.20546/ijcmas.2017.602.106


Effect of Temperature and Salinity on the Growth of Sclerotinia sclerotiorum Causing Head Rot of Cabbage
K. Kamesh Krishnamoorthy*, A. Sankaralingam and S. Nakkeeran
Department of Plant Pathology, Centre for Plant Protection Studies, Tamil Nadu Agricultural University, Coimbatore-641003, India
*Corresponding author
Abstract:

Sclerotinia sclerotiorum is a temperate plant pathogen. It is soil borne and has a worldwide distribution. It affects cabbage leading to a diseased condition called head rot in which rotting of fully grown cabbage heads takes place. The rotted cabbage heads exhibit cottony white mycelial growth on their surface. With advancement of the disease the mycelial growth becomes dense and numerous carbon black coloured bodies called sclerotia are formed on the surface. Effect of temperature and salinity was studied to determine the optimum temperature for growth of the pathogen and the optimum salinity of soil tolerable for the pathogen growth respectively. Results indicated that temperature of 200C was the most optimum for the pathogen growth and formation of sclerotia. Growth of S. sclerotiorum was maximum at 1 per cent NaCl concentration. The growth of the pathogen decreased with increasing salinity levels. Thus the study demonstrated the optimum temperature and salinity for the pathogen growth.


Keywords: Sclerotinia sclerotiorum, sclerotia, cabbage, temperature, salinity.
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How to cite this article:

Kamesh Krishnamoorthy, K., A. Sankaralingam and Nakkeeran, S. 2017. Effect of Temperature and Salinity on the Growth of Sclerotinia sclerotiorum Causing Head Rot of CabbageInt.J.Curr.Microbiol.App.Sci. 6(2): 950-954. doi: http://dx.doi.org/10.20546/ijcmas.2017.602.106