| Didymella bryoniae에 의한 오이 속썩음의 발생상황 및 발병조건 |
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이상엽*, 황순진, 이상범1, 김용기 |
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농촌진흥청 농업과학기술원 식물병리과, 1농촌진흥청 연구개발국 연구정책과 |
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| Occurrence and Its Condition of Internal Fruit Rot Caused by Didymella bryoniae in Cucumber |
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Sang-Yeob Lee*, Soon-Jin Hwang, Sang-Bum Lee1, Yong-Ki Kim |
Division of Plant Pathology, National Institute of Agricultural Science and Technology, Rural Development Administration, Suwon 441-707, Korea
1Research Policy Planning Division, Research Management Bureau, Rural Development Administration, Suwon 441-707, Korea |
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Correspondence:
Sang-Yeob Lee,Phone)+82-31-290-0425, Fax)+82-31-290-0406, E-mail)lsy1111@rda.go.kr |
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Received: May 03, 2004 |
| Abstract |
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Internal fruit rot of cucumber was observed in several locations in Korea. Incidence of the disease reached up to 21.5% and averaged 4.2% in the fields surveyed. The disease started at blossom ends of cucumber fruits. Internal tissues of infected fruit tips showed brown discoloration over 2 cm in length and 2 mm in diameter. Subsequently, the brown discoloration was extended into the carpels, and the surface of the infected fruit tips was rugged. Fungal isolates from the internal tissues of diseased fruits were identified as Didymella bryoniae based on mycological characteristics. Temperature for mycelial growth of isolates ranged 5~32°C with optimal temperature between 26~28°C. Similar symptoms were developed in the internal part of the cucumber fruit when conidial suspensions of the isolates were inoculated to the flower of cucumber. Furthermore, Didymella bryoniae isolates from other plant parts of cucumber, watermelon, oriental melon, melon and pumpkin also showed the similar symptoms in the internal part of cucumber fruits by inoculation tests. Temperature range for occurrence of internal fruit rot of cucumber was 10~32°C with optimal temperature of 25~28°C. |
| Key Words:
Cucumber, Didymella bryoniae, Internal fruit rot |
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