Influence of pH and calcium nutrition on the coffee wilt caused by fusarium oxysporum
Autor(a) principal: | |
---|---|
Data de Publicação: | 2014 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Pesquisa Agropecuária Brasileira (Online) |
Texto Completo: | https://seer.sct.embrapa.br/index.php/pab/article/view/15213 |
Resumo: | A greenhouse solution experiment was conducted with coffee seedlings to investigate the effects of Ca nutrition and pH on growth, plant nutrient content, and the incidence of Fusarium oxysporum f. sp. coffeae. Five concentrations of Ca (0, 10, 100, 200 and 400 µg ml-1) were maintained in combination with two pH levels (4.5 and 6.5). Suspensions of the fungus were inoculated at the colon region of seedlings after 105 days of cotyledon emergency. Dry weight yields increased with increasing Ca levels up to 100 µg ml-1 followed by a marked decrease when Ca concentration was raised to 200 - 400 µg ml-1' of Ca. Plant tissue analysis showed that increasing Ca levels in solution increased the uptake of Ca and N, decreased P, K, Mg, Mn and Fe, and had no effect on Cu and Zn. The extent of colonization of the vascular tissues by the fungus was greater at pH 6.5 than 4.5. The percentage of root and stem tissues incited by the fungus mycelium was increased at low Ca treatments (0 and 10µg of Ca ml-1). The severity of disease generally decreased with increasing Ca in solution up to 200 and 400µg ml-1. |
id |
EMBRAPA-4_3ff3d108fe75b4f10d2b5b0e82bfe94c |
---|---|
oai_identifier_str |
oai:ojs.seer.sct.embrapa.br:article/15213 |
network_acronym_str |
EMBRAPA-4 |
network_name_str |
Pesquisa Agropecuária Brasileira (Online) |
repository_id_str |
|
spelling |
Influence of pH and calcium nutrition on the coffee wilt caused by fusarium oxysporumInfluencia do pH e da nutrição de cálcio na incidência da murcha-vascular do cafeeiro causada por fusarium oxysporumcoffea arabica; plant nutrition; vascular disease; fungi physiologycoffea arábica; nutrição de plantas; doença vascular; fisiologia de fungoA greenhouse solution experiment was conducted with coffee seedlings to investigate the effects of Ca nutrition and pH on growth, plant nutrient content, and the incidence of Fusarium oxysporum f. sp. coffeae. Five concentrations of Ca (0, 10, 100, 200 and 400 µg ml-1) were maintained in combination with two pH levels (4.5 and 6.5). Suspensions of the fungus were inoculated at the colon region of seedlings after 105 days of cotyledon emergency. Dry weight yields increased with increasing Ca levels up to 100 µg ml-1 followed by a marked decrease when Ca concentration was raised to 200 - 400 µg ml-1' of Ca. Plant tissue analysis showed that increasing Ca levels in solution increased the uptake of Ca and N, decreased P, K, Mg, Mn and Fe, and had no effect on Cu and Zn. The extent of colonization of the vascular tissues by the fungus was greater at pH 6.5 than 4.5. The percentage of root and stem tissues incited by the fungus mycelium was increased at low Ca treatments (0 and 10µg of Ca ml-1). The severity of disease generally decreased with increasing Ca in solution up to 200 and 400µg ml-1. Em mudas de Coffea arabica L. cv. Mundo Novo, cultivadas em solução nutritiva analisaram- se os efeitos da nutrição de Ca e pH no crescimento, estado nutriticional e colonização dos tecidos vasculares por Fusarium oxysporum f. sp. coffeae. Os tratamentos consistiram em cinco doses de Ca (0, 10, 100, 200 e 400 µg ml-1), combinadas com dois níveis de pH (4,5 e 6,5). Utilizou-se uma técnica de inoculação do patógeno na região do colo, realizada 105 dias após a emissão das cotiledonares. Observou-se um aumento significativo no desenvolvimento das plantas quando os níveis de Ca na solução foram de 0 a 100 µg ml-1, e uma redução quando os níveis se situaram entre 200 e 400 µg Ca ml-1. Os tratamentos com Ca aumentaram as absorções de Ca e N e diminuíram as de P, K, Mg, Mn e Fe, não afetando, porém, as de Cu e Zn. A progressão do patógeno nos tecidos vasculares foi maior com pH 6,5 que 4,5. A percentagem de tecidos da raiz e caule colonizados aumentou com a diminuição das doses de Ca na solução (0 e 10 µg de Ca ml-1). A severidade da doença geralmente diminuiu com o aumento de Ca de 200 e 400 µg ml-1.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraCardoso, Rogério M.L.Ota, HatsuyoPavan, Marcos A.2014-04-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/15213Pesquisa Agropecuaria Brasileira; v.20, n.4, abr. 1985; 447-454Pesquisa Agropecuária Brasileira; v.20, n.4, abr. 1985; 447-4541678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/15213/9038info:eu-repo/semantics/openAccess2014-04-17T11:50:40Zoai:ojs.seer.sct.embrapa.br:article/15213Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-04-17T11:50:40Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Influence of pH and calcium nutrition on the coffee wilt caused by fusarium oxysporum Influencia do pH e da nutrição de cálcio na incidência da murcha-vascular do cafeeiro causada por fusarium oxysporum |
title |
Influence of pH and calcium nutrition on the coffee wilt caused by fusarium oxysporum |
spellingShingle |
Influence of pH and calcium nutrition on the coffee wilt caused by fusarium oxysporum Cardoso, Rogério M.L. coffea arabica; plant nutrition; vascular disease; fungi physiology coffea arábica; nutrição de plantas; doença vascular; fisiologia de fungo |
title_short |
Influence of pH and calcium nutrition on the coffee wilt caused by fusarium oxysporum |
title_full |
Influence of pH and calcium nutrition on the coffee wilt caused by fusarium oxysporum |
title_fullStr |
Influence of pH and calcium nutrition on the coffee wilt caused by fusarium oxysporum |
title_full_unstemmed |
Influence of pH and calcium nutrition on the coffee wilt caused by fusarium oxysporum |
title_sort |
Influence of pH and calcium nutrition on the coffee wilt caused by fusarium oxysporum |
author |
Cardoso, Rogério M.L. |
author_facet |
Cardoso, Rogério M.L. Ota, Hatsuyo Pavan, Marcos A. |
author_role |
author |
author2 |
Ota, Hatsuyo Pavan, Marcos A. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Cardoso, Rogério M.L. Ota, Hatsuyo Pavan, Marcos A. |
dc.subject.por.fl_str_mv |
coffea arabica; plant nutrition; vascular disease; fungi physiology coffea arábica; nutrição de plantas; doença vascular; fisiologia de fungo |
topic |
coffea arabica; plant nutrition; vascular disease; fungi physiology coffea arábica; nutrição de plantas; doença vascular; fisiologia de fungo |
description |
A greenhouse solution experiment was conducted with coffee seedlings to investigate the effects of Ca nutrition and pH on growth, plant nutrient content, and the incidence of Fusarium oxysporum f. sp. coffeae. Five concentrations of Ca (0, 10, 100, 200 and 400 µg ml-1) were maintained in combination with two pH levels (4.5 and 6.5). Suspensions of the fungus were inoculated at the colon region of seedlings after 105 days of cotyledon emergency. Dry weight yields increased with increasing Ca levels up to 100 µg ml-1 followed by a marked decrease when Ca concentration was raised to 200 - 400 µg ml-1' of Ca. Plant tissue analysis showed that increasing Ca levels in solution increased the uptake of Ca and N, decreased P, K, Mg, Mn and Fe, and had no effect on Cu and Zn. The extent of colonization of the vascular tissues by the fungus was greater at pH 6.5 than 4.5. The percentage of root and stem tissues incited by the fungus mycelium was increased at low Ca treatments (0 and 10µg of Ca ml-1). The severity of disease generally decreased with increasing Ca in solution up to 200 and 400µg ml-1. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-04-17 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/15213 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/15213 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/15213/9038 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
dc.source.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira; v.20, n.4, abr. 1985; 447-454 Pesquisa Agropecuária Brasileira; v.20, n.4, abr. 1985; 447-454 1678-3921 0100-104x reponame:Pesquisa Agropecuária Brasileira (Online) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Pesquisa Agropecuária Brasileira (Online) |
collection |
Pesquisa Agropecuária Brasileira (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
pab@sct.embrapa.br || sct.pab@embrapa.br |
_version_ |
1793416683942051840 |