Sensitivity of Macrophomina phaseolina (Tassi) Goid. isolates of Maize (Zea mays L.) to different temperature and pH levels
Waqas Ashraf, Shahbaz Talib Sahi, Amir Habib, Atta Ur Rehman, Muhammad Ahmad Zeshan.
Abstract
Macrophomina phaseolina is the devastating fungus of many crops. Twenty-four isolates of M. phaseolina were isolated and the effect of different temperature and pH levels on these isolates was studied. The growth of fungal isolates was significantly affected by different levels of pH and temperature. Higher mean dry mycelial weight was observed at 35ºC followed by 40ºC. Similarly, higher mean dry mycelial weight at pH 6.5 and 7.0, clearly indicated the preference of isolates to particular range of pH. Mean dry mycelial weight was recorded at higher pH and temperature compared to lower ones. The study would be helpful in determining the strategies for the management of M. phaseolina isolates.
Key words: Global warming, Mycelial weight, Macrophomina phaseolina, Temperature, pH
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