Damping Off in Chilli and Its Biological Management-A Review

Majeed, Misba; Mir, G. Hassan; Hassan, Mudasir; Mohuiddin, Fayaz A.; Paswal, Shazia; Farooq, Saima

doi:10.20546/ijcmas.2018.704.247

Cited by 12 publications

(8 citation statements)

References 19 publications

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“…High moisture contents in the soil support the motility of zoospores and increase the size of the spermosphere (Martin and Loper, 1999;Martin, 2000). It has been observed that high moisture contents of soil results in increased disease incidence and severity of Pythium damping-off on chili crop (Muthukumar et al, 2009;Hyder et al, 2018a;Hyder et al, 2018b;Majeed et al, 2019). Greenhouse condition of high moisture and high temperatures provides thriving conditions for Pythium (Kerkeni et al, 2007;Manjunath et al, 2010;Arora et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Occurrence of Damping Off of Chili caused by Pythium spp. in the Pothwar Region of Pakistan

Saba

Mukhtar

Inam–ul-Haq

et al. 2022

Int. J. Phytopathol.

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The per acre yield of chili in Pakistan is quite low as compared to large producers of this vegetable in the world and can be attributed to an assortment of factors both biotic as well as abiotic. Among biotic factors, chili is susceptible to damping off caused by Pythium spp. and causes lots of damage in Pakistan. There is scantly information on the incidence and severity of Pythium associated with chili. Therefore, the current studies were carried out to determine the incidence and severity of Pythium in the Pothwar region of Pakistan. An overall incidence of 14.08% of Pythium damping off was recorded on chili in Pothwar. Attock showed the maximum incidence of 19.86% followed by Rawalpindi and Chakwal districts having 16.22% and 10.22% disease incidences respectively. Jhelum had the minimum disease incidence of 10.05%. Disease severity was the maximum in district Attock (11.03%) followed by Rawalpindi (9.11%), and was the minimum in Chakwal (5.42%) followed by Jhelum (5.67%). The finding of these studies will be helpful for the farmers in designing control strategies for this pathogen accordingly.

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Section: Discussionmentioning

confidence: 99%

Occurrence of Damping Off of Chili caused by Pythium spp. in the Pothwar Region of Pakistan

Saba

Mukhtar

Inam–ul-Haq

et al. 2022

Int. J. Phytopathol.

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“…After that, planted pepper seed in the media. Observation of the symptoms were according to Ivey et al [2,3,5].…”

Section: Pathogenicity Testmentioning

confidence: 99%

“…The result of the pathogenicity test is shown in Table 2. The symptoms that appear are matched with [2,3,5].…”

Section: Clove Oil Compositionmentioning

confidence: 99%

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Inhibitory Effect of Syzygium aromaticum L. Essential Oil Against the Fungal Pathogens of Capsicum annuum L.

Hodiyah¹,

Hartini²,

Manik³

et al. 2022

IJDNE

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Fungal pathogens are causative agent of pepper diseases that affect the yield loss. At least 10% of food loss in the developing country caused by plant diseases. Clove oil (Syzygium aromaticum L.) was reported to be able to control pathogenic fungi. In order to evaluate the effect of clove oil in inhibiting the growth of the pepper disease, three types of major causal agent of pepper diseases were used namely Colletotrichum acutatum, Phythopthora capsici, and Pythium sp. The experiment was evaluated in vitro. The three pathogens were treated with the essential oil in different concentration according to IC50 result on each fungi. The clove oil showed inhibitory effect against tested fungi. The Syzygium aromaticum L. essensial oil showed the best inhibitory effect at concentration 340 µl/L, 180 µl/L and 100 µl/L for C. acutatum, P. capsici, and Pythium sp. respectively.

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“…This disease caused by Pythium aphanidermatum (Edson) is destructive to young seedlings, especially decaying the stems near the soil base (Figure 5). It causes 90% of plant death either pre or post-emergence attack both in nursery and in the field [8,9]. Generally damping off can be overcome by planting the treated seeds in 4-6 inches apart in well-drained beds.…”

Section: Damping-offmentioning

confidence: 99%

Scenario of Chilli Production and Hindrances Faced by the Growers of Sindh Province of Pakistan

Arain¹

2019

MCDA

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Chilli (Capsicum annum/Capsicum frutescens L.) is widely cultivated and cash crops around the world, used both as spice and as medicinal plant. Chilli also called red pepper belongs to the genus capsicum, under the solanaceae family, similar botanically to potatoes, tomatoes and egg plants. The genus capsicum is diploid with x=12 basic chromosomes and 2n+2 x=24 (Pickersgill, 1977), whereas wild type species carry 2n=26. The word Capsicum derived from greek word kapto meaning "to bite" or "to swallow". Chillies are native to Mexico, assumed to have originated from South America, from their introduced to central America [1][2][3]. Chillies were introduced to sub-continent (Indo-Pak) by Portuguese traders from Brazil. Chillies are referred to as chillies, bell peppers, Chile, paprika, hot peppers, red peppers, pod peppers, pimento, cayenne peppers, and capsicum in various regions of the world. However, in general the chillies are the smaller-sized and more pungent types, whereas, the quite larger, mildly to moderately pungent types are capsicums. Its categorization is difficult due to vast number of varieties available and the continuous creation of new varieties through the use of hybridization. Chillies have been used widely for its unique pungent taste and dazzling colours. Many varieties of chillies are present, among these commonly used are Capsicum annum (sweet or bell pepper) and capsicum frutescens (hot pepper). The optimum day temperatures for chilli pepper growth range from 20 to 30 °C [4]. Chilli is often crosspollinated crop with an extent of over 63%. Chillies are valued principally for their high pungency and bright red colour. The pungency in chilli pepper is due to the substance called Capsaicin (C 18 H 27 NO 3 ) (N-vanillyl-8-methyl-6-(E)-noneamide) and several other chemicals, collectively known as capsaicinoids, the higher the capsaicin the hotter the chilli. This substance produces the heat sensation; stimulate the human body to trigger heat receptors viz., Transient Receptor Potential Vanilloid 1 (TRPV1). This fiery reaction can be overcome by taking the Milk that contains a protein named casein, which grasps the oily capsaicin to carry them away. Moruga Scorpion is considered the hottest chilli in the world with more than 1.2-2 million SHUs, reported by Mexican university in 2012. The Capsaicin is basically produced in the seed-bearing membranes of the fruit. Wilbur Scoville in 1912 introduced a scale known as Scoville heat scale used to measure the hotness of the chillis, composed of heat units ranging from 0-16 million, depending on the capsaicin content of the chillis. Chilli has various chemical contents viz., vitamins, minerals, carotenoids, proteins and fibre, making beneficial for humans indifferent ways. Red colour in chillies is due to the presence of pigment capsanthin (primary carotenoid). Other bioactive compounds found in chilli are Lutein known to improve eye health is abundantly found in green chillies. Whereas yellow chillies contain a

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Damping Off in Chilli and Its Biological Management-A Review

Cited by 12 publications

References 19 publications

Occurrence of Damping Off of Chili caused by Pythium spp. in the Pothwar Region of Pakistan

Occurrence of Damping Off of Chili caused by Pythium spp. in the Pothwar Region of Pakistan

Inhibitory Effect of Syzygium aromaticum L. Essential Oil Against the Fungal Pathogens of Capsicum annuum L.

Scenario of Chilli Production and Hindrances Faced by the Growers of Sindh Province of Pakistan

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