Effect of Five Temperature Levels on Mycelial Growth and Sporulation of Botrytis fabae , Agent of Chocolate Spot on Faba Bean ( Vicia faba L. Subsp. Major)

摘要

Botrytis fabae is a major fungus parasite of faba bean causes Chocolate spot disease. Two controlledcondition experiments were conducted to study five temperature levels effect on mycelial growth andsporulation of B. fabae, 5 days after incubation. The results showed maximum average of mycelial growth was84 mm on 5 days and sporulation was 24 × 103 conidia ml 1 and mycelial growth was increasing by 18 mm day 1,were recorded at 22°C. The least values of these parameters were obtained from 26°C. Such parameters werelinearly increased with temperature to maximum and declined progressively in both reaction evaluation tests.The two evaluation tests indicated that the optimum temperature for mycelial growth and sporulation of B.fabae was at 22°C.