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Abiotic soil properties and the occurrence of Rhizoctonia crown and root rot in sugar beet
Authors:Jürgen Kühn  Rudolf Rippel  Urs Schmidhalter
Institution:1. Chair of Plant Nutrition, Technical University of Munich, Am Hochanger 2, 85354 Freising‐Weihenstephan, Germany;2. Present address: überlinger Str. 39, 78628 Rottweil, Germany;3. Bavarian State Research Center for Agriculture, Institute for Agricultural Ecology, Organic Farming and Soil Protection, V?ttinger Str. 38, 85354 Freising‐Weihenstephan, Germany
Abstract:Since 1993, Rhizoctonia crown and root rot (Rhizoctonia solani AG 2–2 IIIB) has represented an increasing problem for sugar beet production in Germany. Up to now, the outbreak of the infection and the spread of the disease within a field cannot be predicted and effective countermeasures are not available. Although little is known about the living conditions of R. solani in soils, abiotic soil properties are likely to influence the disease occurrence. Investigations were carried out based on 60 pairwise comparisons, each consisting of a disease‐affected and an adjacent nonaffected patch on farmers' fields in 2002 and 2003. Soil samples from the top soil layer (0–30 cm) were collected before harvest, and eight of the most frequently mentioned soil properties potentially influencing Rhizoctonia crown and root rot infection were examined: bulk density, texture, carbonate carbon, potassium, phosphorus, organic carbon, total nitrogen, and pH. The occurrence of the disease was significantly related to the soil C : N ratio, indicating the influence of soil organic matter on the disease occurrence. Examinations of soil thin sections showed that organic‐matter particles in the soil serve as a substrate for R. solani. All other soil physical and chemical properties examined did not differ between the disease‐affected and nonaffected patches and seem to be of minor importance.
Keywords:C : N ratio  Rhizoctonia crown and root rot  Rhizoctonia solani  soil bulk density  soil organic matter  soil texture  sugar beet
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