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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:2, February, 2021

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.2021.10(2): 1500-1510
DOI: https://doi.org/10.20546/ijcmas.2021.1002.179


New Report of Pythium Soft Root Rot in Mulberry and its Cultural and physiological Studies
Ravichandra1*, Y. M. Somasekhara1 and H. Thimmareddy2
1Department of Plant Pathology, College of Agriculture, UAS, GKVK,Bangalore-560065, India
2Division Chief Moriculture Division, KSSRDI, Thalaghattapura, Bangalore-560109, India
*Corresponding author
Abstract:

Mulberry crop affected by many diseases and threatening the mulberry cultivation. Recently, some of the mulberry gardens were infected with soft root rot disease with symptoms like withering and drying of leaves, mucilaginous matrix on bark of the roots resulting roots become soft and ultimately the plant showed epinasty and wilting. The soft root rot disease was observed in Agara (43.76 %), Kebre (32.57%), Thattekere (18.79%) and Gerehalli (13.58%) villages of Ramanagara district and Maddur (7.89 %), Halaguru (16.78 %) and Malavalli (6.58 %) of Mandya district. The pathogen Pythium sp. was isolated from infected roots and identified as Pythium sp. based on morphological characters and proved pathogenicity. The maximum growth of the pathogen was found at 25 °C with pH 7. The maximum growth of the pathogen was found in PDA (90 mm) and V-8 agar (90 mm) media.


Keywords: Soft root rot, Pythium sp., Mulberry

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How to cite this article:

Ravichandra, Y. M. Somasekhara and Thimmareddy, H. 2021. New Report of Pythium Soft Root Rot in Mulberry and its Cultural and physiological Studies.Int.J.Curr.Microbiol.App.Sci. 10(2): 1500-1510. doi: https://doi.org/10.20546/ijcmas.2021.1002.179
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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