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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 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 9, Issue:10, October, 2020
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2020.9(10): 1721-1725
DOI: https://doi.org/10.20546/ijcmas.2020.910.208


Effect of pH & Media on Mycelial Growth of Curvularia spicifera causing Curvularia Leaf Spot of Tomato in Manipur
Yaragorla Hanumantha Rao* (HanumaYadhuvamsha), Ph. Sobita Devi, Vishnu Vardhani Vemavarapu and K. Rishitha Chowdary
Department of Plant Pathology, College of Agriculture,Central Agricultural University, Imphal, India
*Corresponding author
Abstract:

Tomato (Solanum lycopersicum Mill.) is one of the most remunerative and widely grown vegetables in the world. The area under tomato cultivation in Manipur accounts for about 0.15 million hectares with an average production of 2.10 million tonnes and productivity of 12.02 tonnes ha-1 during 2016-17. Present research was carried out to study the effect of different culture media and pH on mycelia growth of Curvularia spicifera. Among seven culture media that were tested, the fungus grew best on Coon’s media, Oat Meal Agar and Richards agar. The most suitable pH for growth of fungus was 10 and 8.0.


Keywords: Curvularia spicifera Curvularia Leaf Spot, Tomato

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How to cite this article:

Yaragorla Hanumantha Rao (HanumaYadhuvamsha), Ph. Sobita Devi, Vishnu Vardhani Vemavarapu and Rishitha Chowdary, K. 2020. Effect of pH & Media on Mycelial Growth of Curvularia spicifera causing Curvularia Leaf Spot of Tomato in Manipur.Int.J.Curr.Microbiol.App.Sci. 9(10): 1721-1725. doi: https://doi.org/10.20546/ijcmas.2020.910.208
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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