English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

Fusarium wilt of chilli caused by Fusarium oxysporum f. sp. capsici has been emerging as one of the biotic threats in profitable cultivation of chilli crop. Therefore, present study was undertaken with the objectives viz., effect of carbon, nitrogen and pH levels on growth of Fusarium oxysporum f. sp. capsici, The nutritional requirement of test pathogen was carried by using the various carbon and nitrogen sources. All the seven carbon sources were significantly utilized by the pathogen. Among that Glucose and Dextrose showed maximum growth followed by Lactose. From the seven nitrogen sources, Potassium nitrate, Calcium nitrate and Urea were best for growth of the test fungus. The different eight pH levels were studied, which revealed that pH range from 5-8 was suitable for growth of the fungus. The fungus growth was found maximum at pH levels 7 and 6.5.

Study the effect of various sources of carbon, nitrogen and pH levels on growth of Fusarium oxysporum f. sp. capsici