Abstract
Hot pepper (Capsicum annuum L.) is a national spice and vegetable of Ethiopia, produced as a cash crop. Biotic and abiotic stresses are very common throughout the pepper producing area of the country. Diseases are the major constraint to hot pepper production. An experimental trial was conducted at Harato Research site, Wollega University, Ethiopia to evaluate the reaction of five hot pepper varieties (Mareko Fana, Bako Local, Melka Shote, Melka Awaze and Oda Haro) and one local variety has control against the major fungal diseases. In vitro and in vivo, test was conducted during 2018/2019 main growing season. The result showed that Phytophthora blight (Phytophthora capsici) followed by, Frogeye leaf spot (Cercospora capsici) and Fusarium wilt (Fusarium oxysporum) were the most predominant and severe fungal pathogens for hot pepper at the specified growing area. There was high significant (P<0.001) difference between varieties for all diseases scored, yield and yield components. Even though, the degree of infection varied between the varieties, the local checks were highly attacked by Phytophthora blight and Fusarium wilt whereas, Melka Shote and Melka Awaze varieties were devastated by Frogeye leaf spot in both fields and greenhouse conditions. The tested varieties including traditional and improved varieties were affected by fungal pathogens and it is recommended to intensify research programs aimed at disease resistance and genetic improvement of cultivated hot pepper varieties through breeding procedures towards the interest of resource poor farmers. Key words: Hot pepper varieties, fungal pathogens, response, yield and yield components.
Highlights
Hot Pepper (Capsicum annuum L.) belongs to the family of Solanaceae that includes tomato, potato, tobacco, and petunia
The highest Frogeye leaf spot incidence was recorded from Melka Awaze (74.13%) followed by Melka Shote (64.77%) varieties whereas; the lowest was registered from local variety (22.37%)
Different amounts of Phytophthora blight, Frogeye leaf spot and Fusarium wilt incidences were recorded among hot pepper varieties
Summary
Hot Pepper (Capsicum annuum L.) belongs to the family of Solanaceae that includes tomato, potato, tobacco, and petunia. It is the world’s second most important vegetable crop ranking after tomatoes and is the most produced type of spice flavoring and coloring food while providing essential vitamins and minerals (Dias et al, 2013). It is believed to have originated in Central and South America after which it spread into the New World Tropics before its subsequent introduction into Asia and Africa in 1493 (Bosland and Votava, 2000). Recent Carbon dating research indicates Mexico is the origin for hot pepper (Kraft et al, 2014).
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