Spatio-temporal Pattern of Okra Yellow Vein Mosaic Virus and its Vector in Relation to Epidemiological Factors

Asad Chaudhary,Khan Ma

doi:10.4172/2157-7471.1000360

Abstract

Spatio-temporal pattern of Okra yellow vein mosaic virus as well as its vector whitefly was investigated in relation to epidemiological factors (Maximum and minimum air temperature, relative humidity, rainfall and wind speed) was determined on commercially grown okra varieties i.e. Sabaz pari, Pahuja, Lush green and Pusa sawani. Data recorded on whitefly population and Okra yellow vein mosaic virus disease incidence was graphically plotted to visualize spatio-temporal pattern. Four okra varieties Sabz pari, Pahuja, Pusa sawani and Lush green was sown under RCBD design. Data obtained from vector population and disease incidence was analyzed through ANOVA and three-dimensional graphs to demonstrate spatial and temporal pattern of OYVMV and B. tabaci population in relation to environmental factors. Among four varieties/lines Pusa sawani showed significant correlation with the environmental factors.

Highlights

The objectives of this study is to study the spatial and temporal pattern of B. tabaci and Okra yellow vein mosaic virus disease incidence in relation to epidemiological factors
Four different okra varities viz; Sabz pari, Pahuja, Pusa sawani and Lush green were sown in 10th July 2015
One parent and 11 hybrids were fall in resistance category against yellow vein mosaic virus

Summary

Introduction

Moench) belongs to genus Abelmoschus and its family is Malvaceae. The approximate nutrient value for 100 g of fresh edible fruit is 20 cal energy; 2 g protein; 0.1 g fat; 2.7 g carbohydrates; 660 g vitamin A; 0.2 mg thiamin; 0.06 mg riboflavin; 1 mg niacin; 44 mg vitamin C; 81 mg Ca; 0.8 mg Fe; 20 mg K and 10 mg Na. Average production of Okra in worldwide is 12.035 million tons. Okra crop is attacked by various pathogens, which cause various diseases. These pathogens include Viruses, bacteria, fungi, mycoplasmas, nematode and insects. The total loss of vegetable on this regard is about to 20-30%, which may increase up to 80-90% [3]

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