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  • 1
    ISSN: 1573-5060
    Keywords: Phoma lingam ; Leptosphaeria maculans ; Xanthomonas campestris pv campestris ; black leg ; black rot ; disease resistance ; Brassica oleracea ; Portuguese coles
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Summary Fifty-six landraces of Portuguese coles (Brassica oleracea l.), representing fourteen morphotypes, were screened for resistance to Leptosphaeria maculans at the cotyledon stage. Three isolates of the pathogen belonging to three pathogenicity groups were used in the screening. The mean disease interaction phenotype of the B. oleracea landraces with the L. maculans isolates confirmed their differences in pathogenicity. When compared to pathogenicity grouping using a B. napus differential set, a different classification was observed on B. oleracea for the three L. maculans isolates, suggesting possible differences in the genetic interaction between the two plant species and the pathogen. Most of the Portuguese cole landraces were found to be susceptible to all three isolates of L. maculans, although a few have shown intermediate interaction phenotype. Some accessions, on the other hand, elicit a differential reaction with the three isolates tested, and can be further selected to be used in host differential sets or in breeding for resistance to black leg. Fifty-four landraces of Portuguese coles, representing eleven morphotypes, were also screened in the field for resistance to Xanthomonas campestris pv. campestris. A good level of resistance to the bacterium was found in several of the morphotypes. Accessions of the ‘Penca’ type, particularly, were identified as highly resistant. Landraces belonging to the same Portuguese cole group presented a similar range of mean interaction phenotype with the bacterium. Some Portuguese landraces of B. oleracea are potential sources for use in breeding programs for black rot resistance.
    Type of Medium: Electronic Resource
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