We'd like to understand how you use our websites in order to improve them. Register your interest. Faba bean Vicia faba L. One of the major fungal pathogens of faba bean is Botrytis fabae , the causative agent of chocolate spot. The disease affects significantly the leaf, stem, pod and seed of faba bean compromise its productivity in the smallholder farming sector.
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One or more of the features that are needed to show you the maps functionality are not available in the web browser that you are using. The symptoms of infection by B. Non-aggressive chocolate spot, which can be caused by either B. There tends to be an even distribution of these lesions over the surface of the organ, giving rise to a 'peppered' appearance.
When humidity is high, this non-aggressive stage changes to the aggressive stage, where the lesions begin to sporulate and coalesce, causing the lesion to become much darker and covered in fluffy grey-white mycelium.
Copious quantities of conidia are produced during this stage. Large areas of tissue may die during this stage, leading to defoliation. Infection of young pods leads to stunting and ovules may not develop. Indeed, infected flowers and pods may abort. On stems, dark brown streaks may become noticeable. Infection of stems can lead to lodging. Cultural Control Cultural control of chocolate spot is aimed primarily at reducing the chances of the aggressive stage of the disease developing.
Since high humidity for long periods is favourable for development of the aggressive stage, trying to reduce humidity in crops by choice of optimum seed rates avoiding high planting densities and not growing crops in oversheltered areas will help. It is also important to reduce stress on the crop by ensuring adequate drainage and using optimum fertilizer rates, particularly of P and K Parry, Host-Plant Resistance Resistance in V.
However, there is a continual search for useful sources of resistance to this pathogen. Chemical Control Due to the variable regulations around de- registration of pesticides, we are for the moment not including any specific chemical control recommendations. The significance of chocolate spot is related to the severity and timing of infection. The non-aggressive form of the disease, although dramatic in appearance, does not usually affect yield significantly.
Ero, T. Pest Management Decision Guides English. Plantwise Factsheets for Farmers Spanish. Gamarra, M. External factsheets English. Cookies on Plantwise Knowledge Bank. Close Find out more. Species Page.
On this page:. Related treatment support. Prevention and control. For information on how to access the CPC, click here. Distribution You can pan and zoom the map. Unsupported Web Browser: One or more of the features that are needed to show you the maps functionality are not available in the web browser that you are using.
Please consider upgrading your browser to the latest version or installing a new browser. Lens culinaris subsp. Phaseolus vulgaris common bean. Pisum sativum pea. Vicia faba faba bean. Fruit - extensive mould. Fruit - lesions: black or brown.
Fruit - lesions: on pods. Fruit - reduced size. Leaves - abnormal leaf fall. Leaves - fungal growth. Leaves - necrotic areas. Seeds - discolorations. Stems - mould growth on lesion. Stems - mycelium present. Chocolate spot on faba bean-Ethiopia Ero, T. Botrytis in beans. Chocolate spot on beans. Broad bean chocolate spot. Chocolate spot in faba bean.
Rollano Murillo, J. Show more factsheet.
List of symptoms / signs
Botrytis fabae is a plant pathogen, a fungus that causes chocolate spot disease of broad or fava bean plants, Vicia faba. Chocolate spot disease caused by Botrytis fabae manifests itself as small red-brown spots on leaves , stems and flowers of broad bean plants. These enlarge and develop a grey, dead centre with a reddish-brown margin. Spores form on the dead tissue and spread the infection to other plants.