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This study was conducted to reduce the using amount of chemical fungicides for the control ofred-pepper powdery mildew. Effect of combined application of three microbial fungicides and six chemicalfungicides for the control of red-pepper powdery mildew was examined in vitro, in pot assay and under fieldcondition. One chemical fungicide (Azoxystrobin+Chlorothalonil) among six chemical fungicides significantlysuppressed three microbial fungicides (Bacillus subtilis Y1336, Bacillus subtilis DBB1501, Bacillus subtilisQST-713) registered for the control of pepper powdery mildew in vitro. In the pot assay, two mixed applicationsuch as B. subtilis DBB1501+Trifloxystrobin, B. subtilis QST713+Trifloxystrobin among nine mixed applicationsof three microbial fungicides and three chemical fungicides showed the highest suppressive effect against redpepper powdery mildew. Also, suppressive effect of the mixed application of B. subtilis QST713 andTrifloxystrobin was similar to that of single application of three chemical fungicides(Myclobutanil, Trifloxy-strobin, Hexaconazole). In the field test, when the microbial fungicides (B. subtilis DBB1501, B. subtilisQST713) and the chemical fungicide (Trifloxystrobin) for the control of powdery mildew of red pepper weremixed foliar sprayed four times at 7 day-intervals, the control values were in the range of 70.3% to 70.9%.On the other hand, when each of the chemical fungicide (Trifloxystrobin) was foliar sprayed four times at 7day-intervals, the control value was 72.7%. Consequently, the mixed application of the microbial fungicidesand chemical fungicides could be recommended as a one of control measures for reducing the using amountof chemical fungicides. Key words Powdery mildew, microbial fungicides, chemical fungicides, combined applications, red pepper

Control Efficacy of Mixed Application of Microbial and Chemical fungicides against Powdery mildew of red-pepper