Effect of different pH on the growth and sporulation of Fusarium oxysporum: The causal organism of wilt disease of Tomato

摘要

In-vitro studies were conducted to check the effect of pHon the growth and sporulation of Fusarium oxysporum. After twoweeks incubation of culture in Potato dextrose broth, It was observedthat pH level 6.0 is the optimum pH for the growth as well assporulation of the fungus. However chlamydospore sporulation wasfound best in the pH level 4.5. Further increases in the pH levelshowed retarding effect on growth and sporulation.