2008
DOI: 10.4141/cjps08074
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Bacterial wilt resistance in kidney beans

Abstract: Bacterial wilt, caused by Curtobacterium flaccumfaciens pv. flaccumfaciens, is a widespread problem of dry beans on the Canadian prairies and is listed as a quarantine disease by some countries. The development of resistant cultivars is one of the most effective methods for controlling bacterial wilt. Fourteen kidney bean cultivars were screened against the three variants (yellow, orange and purple) of C. flaccumfaciens pv. flaccumfaciens. High levels of resistance to the three variants were observed in the li… Show more

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Cited by 15 publications
(25 citation statements)
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“…; Conner et al. ; Urrea and Harveson ). Nowadays, the disease is under quarantine regulations in most Mediterranean and Middle Eastern countries (EPPO ; Sammer and Reiher ).…”
Section: Introductionmentioning
confidence: 99%
“…; Conner et al. ; Urrea and Harveson ). Nowadays, the disease is under quarantine regulations in most Mediterranean and Middle Eastern countries (EPPO ; Sammer and Reiher ).…”
Section: Introductionmentioning
confidence: 99%
“…flaccumfaciens , is the causal agent of bacterial wilt in dry beans worldwide with reports on five continents (Wood and Easdown, 1990; Harveson et al, 2006; EPPO, 2011; Soares et al, 2013; Osdaghi et al, 2015a). The disease harbors a high degree of genetic and phenotypic diversity (Hedges, 1926; Conner et al, 2008) even within a single host (Agarkova et al, 2012). …”
Section: Introductionmentioning
confidence: 99%
“…; Conner et al. ; Urrea and Harveson ). Currently, the disease is under quarantine regulations in most Mediterranean and Middle Eastern countries (EPPO ; Sammer and Reiher ).…”
Section: Introductionmentioning
confidence: 99%
“…Different variants of Cff have been identified on the basis of colony colour of the strains (Hedges ; Conner et al. ; Harveson and Vidaver ). The yellow and orange variants are the most common types in many of the areas in which the disease has been reported (Hedges ; Schuster and Christiansen ; Conner et al.…”
Section: Introductionmentioning
confidence: 99%
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