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This article in CS

  1. Vol. 15 No. 1, p. 67-71
     
    Received: May 23, 1974


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doi:10.2135/cropsci1975.0011183X001500010019x

Influence of Herbicides on Root Rot in Processing Peas1

  1. R. G. Harvey,
  2. D. J. Hagedorn and
  3. R. L. DeLoughery2

Abstract

Abstract

The interaction between eight herbicides and the susceptibility of processing peas (Pisum sativum L.) to common root rot was studied under field, greenhouse, and laboratory conditions. In the field, methyl bromide fumigant was applied in a split-plot design in order to provide pathogen-free reference treatments. None of the following herbicides increased susceptibility to common root rot: atrazine [2-chloro-4-(ethylamino)-6-(isopropylamino)-s-triazine], cyanazine {2-[4-chloro-6-(ethylamino)- s-triazin-2-yl]amino-2-methylpropionitrile}, dalapon (2, 2- dichloropropionic acid), dinoseb (2-sec butyl-4, 6-dinitrophenol), EPTC (S-ethyl dipropylthiocarbamate), MCPB {4-[(4-chloro-o-toly)oxy]butyric acid}, propachlor (2- chloro-N-isopropylacetanilide). However, trifluralin (α, α,α-trifuoro-2, 6-dinitro-N,N-dipropyl-p-toluidine) appeared to reduce the disease injury.

When peas were planted in pathogen infested soil in 1973, trifluralin at 0.56 kg/ha followed by 5.6 kg/ha of propachlor increased shelled pea yields 29% above that of controls. Higher trifluralin rates did not improve yields, but did reduce root rot symptoms. Methyl bromide fumigation increased pea stands, but reduced yield of shelled peas. In the greenhouse trifluralin at rates of 1.12 kg/ha or more, resulted in nearly complete prevention of root rot in peas. The 0.56 kg/ha rate provided partial control. In culture, trifluralin at 10 mg or more per liter of medium, reduced mycelial growth and zoospore production of Aphanomyces euteiches, but had no effect on the fungus at rates similar to those used in the field applications.

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