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KMID : 0379119900180040203
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Korean Journal of Mycology
1990 Volume.18 No. 4 p.203 ~ p.208
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Effect of Temperature and Nutrition Affecting Oospore Formation of Phytophthora capsici Causing Red Pepper Fruit Rot
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Abstract
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Sexual reproductive structure of Phytophthora capsici in vitro was round shape with thick wall and 24.4 ㎛ of diameter ranging 20-32.5 ㎛. Oogonium was 26.7㎛ (21-37.5 ㎛) and 6.5x 5.4 m (6-8 × 5-6 ㎛) for antheridium as doughnut shaped. Since mycelial contact of the paired cultures initiated right after inoculation, mycelial expansion phase was followed. Oospore morphogensis could be divided into the four phases for reproducing adult oospores. The optimum temperature for oospore reproduction was 20-24℃, whereas a retard trend for oospore formation was at the temperature above 25℃. Korean squash agar medium showed a higher oospore formation than the existing V-8 agar medium. Red pepper fruit agar medium was next. No oospore was reproduced on the red pepper leaf medium. Diurnal light with 1800±300 and 800±300 Lux showed rather retardation for oospore formation than dark conditions.
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