Identification and Evaluation of Resistance to Bacterial Wilt in Pepper
DANG Feng-Feng1a,b, LEI Yu-Fen1a, GUAN De-Yi1c, WANG Zai-Xing2, HE Shui-Lin1a,b
1. Fujian Agriculture and Forestry University a. College of Life Science, Fuzhou 350002;b. National Education Minster Key Laboratory of Plant Genetic Improvement and Comprehensive Utilization, Fuzhou 350002;c. College of Crop Science, Fuzhou 350002, China;
2. Fujian Province Huian Agricultural Sciences Research Institute, Huian, Fujian 362100, China
Abstract：Resistant levels of resistant pepper cultivar (76a) and susceptible pepper cultivar (TW-1) plants were evaluated after infection with Ralstonia solanacearum FJC100301 under different temperatures,concentrations and methods of inoculation.The results showed resistant identification of pepper plants grown in a growth room at 28℃ and infected with 3×108 cfu·mL-1R.solanacearum suspension through root-soaking at 20 min.Resistant was identified and evaluated in pepper plants grown in the field after inoculation with 3×108 cfu·mL-1R.solanacearum suspension through root-soaking at 20 min in early May. A total of 106 pepper cultivars were tested in the field after infection with R.solanacearum FJC100301. Disease indexes were scored every 10 day. Meanwhile,standards of resistant levels were divided in pepper. The results showed high resistance in 14 pepper cultivars,resistance in 8 pepper cultivars,moderate resistance in 23 pepper cultivars,moderate susceptibility in 23 pepper cultivars,susceptibility in 20 pepper cultivars,and high susceptibility in 18 pepper cultivars. The same results were obtained in several high resistance and high susceptibility pepper inbred cultivars through leaf inoculation with Ralstonia solanacearum in vitro.
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DANG Feng-Feng, LEI Yu-Fen, GUAN De-Yi, WANG Zai-Xing, HE Shui-Lin. Identification and Evaluation of Resistance to Bacterial Wilt in Pepper. , 2013, 31(4): 378-384.
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2013, Vol. 31 
