Abstract
White rot of garlic caused by a soil borne fungus ( Sclerotium cepivorum Berk) is a major production threat of garlic in Ethiopia and all over the world. During favorable weather conditions, and when susceptible varieties are in the production system, the disease can cause 100% yield loss. Furthermore, sclerotium cepivorum is an issue of great importance for dry climate producers. Its intensity also vary with different cultural practices and environmental factors. The study was initiated with the objectives of assessing the incidence and severity of garlic white rot associated with environmental factors and cultural practices under dry season in North Shewa, Amhara Region, Ethiopia. To assess production practices, data were collected using multistage sampling technique from 40 garlic producing households. The data necessary for the study was collected from those sampled garlic producers by using a structured interview. In each sampled producers, three quadrants (0.5m by 0.5m) 2-3 m apart were taken by making diagonal moves in the field. Then, incidence of white rot was assessed by counting the number of plants showing white rot symptoms in each quadrant and averages were taken for each field. The assessment results showed that about 97% of the fields were infested with white rot. Disease incidence was varied among districts, altitude range, temperature, soil type and field management practices. However, the mean disease incidence and severity were higher in Menz Mama Midir as compared to the other districts. Keywords : garlic, Sclerotium cepivorum , white rot, district DOI: 10.7176/JAAS/62-02 Publication date: March 31 st 2020
Highlights
Garlic (Allium sativum L.) is widely produced for its culinary properties and medicinal role for centuries such as antibacterial, antifungal, antiviral, antitumor and antiseptic properties (Deresse, 2010)
World garlic cultivation was increased from 771,000 ha of land in 1989/90 to 1,204,711 ha of land in 2007 with total production from 6.5 million to 15.68 million tons, and productivity from 8.43 t/ha and 13.02 t/ha, respectively (FAO, 2007)
In Ethiopia, garlic production was increased from 6,042 ha in 2012 to 21,258 ha of land in 2013 with a total production increment from 79,421 to 222,548 tons of bulbs (CSA, 2013)
Summary
Garlic (Allium sativum L.) is widely produced for its culinary properties and medicinal role for centuries such as antibacterial, antifungal, antiviral, antitumor and antiseptic properties (Deresse, 2010). Antibacterial and antiseptic property of garlic is well known and it contains remedies against headache, bites, worms and tumors (Keusgen, 2002). It has antibiotic properties, and it can lower blood pressure, blood cholesterol and blood sugar, prevent blood clotting, protect the liver and contains antitumor properties (Sovova and Sova, 2004). In Ethiopia, garlic production was increased from 6,042 ha in 2012 to 21,258 ha of land in 2013 with a total production increment from 79,421 to 222,548 tons of bulbs (CSA, 2013). Garlic cultivation decreased from 16,411.19 ha in 2013/14 to 15,381 ha in 2016/17 with a total production of 159, 093.58 and 138,664.3 tons of bulbs with the productivity of 9.7 and 9.01 tha-1, respectively(CSA, 2017)
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