In the springs of 2020 and 2021, with a temperature of 15°C, root rot on garlic were widespread in Enshi, Hubei Province, China. Based on micro-morphological and cultural characteristics, the pathogen was identified as a Fusarium sp. Further, based on multilocus (ITS, EF-1α) phylogenic data, the strains were identified as Fusarium oxysporum. Koch’s postulates were thus fulfilled by pathogenicity tests on garlic seedlings cultured in vitro.
Key words: Garlic, root rot, Fusarium oxysporum.
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