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The effect of soil pH on the severity of Chocolate Spot infection on field bean varieties

Published online by Cambridge University Press:  27 March 2009

Jennifer E. M. Elliott  and
W. J. Whittington
Jennifer E. M. Elliott
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics.
W. J. Whittington
Affiliation:
University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics.
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Summary

Field bean varieties were grown for 2 years on five plots varying in pH from 4·7 to 8·4. Non-aggressive Chocolate Spot infection was shown to be greater on plants grown in soil of pH 4·7 and 5·8 than on those grown in soil of pH 6·7, 7·7 and 8·4. Seed weight per plant was greater on soil pH 7·7 than on soil pH 4·7, suggesting that acid soil reduced plant vigour and consequently increased disease susceptibility. Varietal differences in infection were shown, although absolute resistance was not observed. Varieties differed in their susceptibility on soils of varying pH, and also showed different stability for susceptibility over the varying environmental conditions.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 91 , Issue 3 , December 1978 , pp. 563 - 567
Copyright
Copyright © Cambridge University Press 1978

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