Agricultural Science Digest

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Agricultural Science Digest, volume 41 issue 2 (june 2021) : 390-393

Screening of Faba Bean (Vicia faba L.) Germplasm Accessions against Grey Mould Disease Caused by Botrytis fabae Sard

Ibrahim Elkhalil Benzohra, Hakima Belaidi
1Department of Phoeniciculture, Experimental Station for Biophysical Environment, Bechar - Centre for Scientific and Technical Research on Arid Regions (CRSTRA), Campus Universitaire B.P. 1682 RP, Biskra, Algeria.
Cite article:- Benzohra Elkhalil Ibrahim, Belaidi Hakima (2020). Screening of Faba Bean (Vicia faba L.) Germplasm Accessions against Grey Mould Disease Caused by Botrytis fabae Sard. Agricultural Science Digest. 41(2): 390-393. doi: 10.18805/ag.D-265.
Background: Faba bean (Vicia faba L.) is thirst most important grain legume in the world and the first one in Algeria. The chocolate spot disease caused by Botrytis fabae Sard (BF), is the major constraint of this culture in Algeria when caused a destructive damages.
Methods: The aim of this study is to find the sources of resistance for Seven varieties of faba beans (Giza 02, Giza 40, Giza 461, Sakha 02, Sakha 03, Precoce de Seville), by using the detached leaflet inoculation test for resistance to the two isolates from BF represent two different regions of northwest Algeria (Mascara and Relizane). 
Result: A significant difference (P <0.05) was observed in the reaction of the varieties which manifest themselves by a different reaction vis-à-vis the isolates of BF. Total sensitivity was observed in the four (4) varieties Giza02, Sakha01, Sakha02 and Sakha03, two (2) varieties (Giza40 and Ziban), are tolerant, while the variety named ‘Precoce de Seville’ showed significant resistance to both isolates from BF. These results showed a similar pathogenic behavior of two isolates of BF and variability in the level of reactions of the varieties of beans. The variety ‘Precoce de Seville’ showed promising results to be valued and cultivated in order to reduce the damage caused by this disease and reduce the use of chemicals.
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