Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Vol 6, No 2 (2023)

Identification of Fusarium oxysporum f.sp cepae race 4 isolated from shallots in East Java Indonesia

Moch Nur Yudha (Universitas Pembangunan Nasional "Veteran" Jawa Timur)
Sri Wiyatiningsih (Universitas Pembangunan Nasional "Veteran" Jawa Timur)
Tri Mujoko (Universitas Pembangunan Nasional "Veteran" Jawa Timur)

Article Info

Publish Date
30 Jun 2023

Abstract

Fusarium oxysporum f.sp cepae (Foce) which causes moler disease, has been mutated into four races. The fourth race is the riskiest due to its vulnerability to being attacked by various cultivars. This research aims to identify the existence of Foce Race 4 in the shallot production center districts. The plant samples attacked by moler disease were taken in three districts (i.e., Magetan, Nganjuk, and Probolinggo) by Purposive Random Sampling method with 5% samples, obtaining 9 Foce isolates. The results were then identified using Volatile Odor Test (VOT), Biochemistry, and Vegetative Compatibility Group (VCG); four were identified as Race 4. Those four isolates were then examined for their virulences towards three cultivars, particularly Bauji, Tajuk, and Biru Lancor. The findings show  that all four isolates were noxious and able to plague all the varieties.

Copyrights © 2023




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Website

Abbrev

afssaae

Publisher

Universitas Brawijaya

Subject

Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

Description

The Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering is aimed to diseminate the results and the progress in research, science and technology relevant to the area of food sciences, agricultural engineering and agroindustrial engineering. The development of green food ...