Research in Plant Disease 2003;9(3):162-165.
Published online September 30, 2003.
고추 갈색점무늬병원균(Cercospora capsici)의 배양특성과 다량 포자형성법
임양숙, 김병수
 
Sporulation of Cercospora capsici causing Cercospora Leaf spot of Pepper
Yang Sook Lim, Byung Soo Kim
Abstract
High sporulation method and cultural characteristics of Cercospora capsici causing Cercospora leaf spot of pepper were examined. Optimum temperature for mycelial growth of Cercospora capsici was 25℃. The fungus did not grow below 5℃ and over 35℃. Optimum pH for mycelial growth was pH 4.0~pH 8.0. Mycelial growth was not influenced by light. C. capsici sporulated well on pepper leaf agar (5 g/l). A standard method of sporulation established was as follows. The mycelial plugs were ground with some water in motar with pestle. The mycelial suspension was smeared on the surface of medium and incubated for 2~3 days at 20℃. The culture surface was lightly scraped with a brush after adding 1 ml of sterile water to stimulate sporulation and further incubated for 2~3 days.
Key Words: Cercospora capsici, cercospora Leaf spot, cultural characteristics, pepper, sporulation


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