Research in Plant Disease 2008;14(2):112-116.
Published online August 30, 2008.
난황유를 이용한 파프리카 흰가루병 방제
이정한, 한기수, 권영상, 김동길, 김희규
Control of Paprika Powdery Mildew Using Cooking Oil and Yolk Mixture
Jung Han Lee, Ki Soo Han, Young Sang Kwon, Dong Kil Kim, Hee Kyu Kim
Powdery mildew of Paprika caused by Leveillula taurica has been a serious problem in greenhouse. It is an unusual endophytic powdery mildew because the mycelia grow inside the leaf, such that the pale yellow lesions on adaxial surfaces appear first and the white powdery lesion/signs develop later on the corresponding to the spots of the abaxial leaf surface, where the conidiophores are typically emerge through the stomatal opening. Although one foliar application of cooking oil and yolk mixture (COY) to the foliage was not practically effective enough, two or three, weekly application of COY to the foliage at either 0.3 or 0.5 % concentration resulted in excellent control against powdery mildew with disease index less/lower than 1, respectively. This treatment could provide protection for three weeks, which, we believe, is not only cost-effective, but also environment-friendly. Powdery mildew fungus was affected by COY treatment quickly which is recognizable in three days. Net photosynthesis and evapotranspiration was remarkably reduced by powdery mildew infection compared to healthy leaves, suggesting that prevention and early protection is the most critical strategy for peak paprika fruit yield. Moreover, COY treatment did not adversely affect the photosynthesis and evapotranspiration of foliages.
Key Words: Cooking oil and yolk mixture, Leveillula taurica, Photosynthesis and evapotranspiration, Powdery mildew

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