Control of Fusarium Wilt Disease in Pepper Caused by Fusarium oxysporum by using Cabbage (Brassica oleracea var. capitate) Bio fumigation

Abstract

Fusarium wilt disease one of the most important disease worldwide. This study was carried out to evaluate the effectiveness of cabbage leaves for three concentrations of (2.5, 5 and 10g/ 1kg) in controlling soil fungus Fusarium oxysporum that causes wilting pepper. The results showed that the effectiveness of fresh cabbage leaves in reducing the severity of infection and the percentage of pepper wilt disease with significant differences in comparison with the control treatment. The cabbage leaves added to the soil at concentration of 10 g / 1 kg soil achieved the highest percentage of reduction in the severity of the disease and in at percentage of the disease, amounting to 8.75% and 0.5%, respectively, followed by Cabbage leaves treatment concentration of 5 g / 1 kg soil at 35% and  5%, respectively then followed by treatment with Cabbage leaves a concentration of 2.5 g / 1 kg soil at 55%, 10%, respectively, which all differed significantly from the treatment with pathogenic fungus F. oxysporum showed that the severity of the infection and the percentage of infection were 82% 0.45%, respectively. The results also showed that all Cabbage leaves treatment with concentrations of 2.5, 5 and 10 g / 1 kg soil has not adversely affected the growth standards parameters for Pepper plants length, width of their leaves, and fresh and dry weight of the plants after 40 days of cultivation of pepper seedlings as it did not differ significantly from the control treatment. While the results showed that there were significant differences in the value of vigor index for treatments with Cabbage leaves which ranged from 2663 - 2745 compared to the treatment of pathogenic fungus F. oxysporum, which amounted to 1545 while not significantly differ from the treatment of the control as a vigor index reached in 2574.