Pathogenic characteristics of isolates of Aphanomyces euteiches from pea in France

• Published in: Plant pathology 2001-08, Vol.50 (4), p.433-442
• Main Authors: Wicker, E., Hullé, M., Rouxel, F.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; epidemiology; Fabaceae; Fundamental and applied biological sciences. Psychology; Fungal plant pathogens; host specificity; Oomycota; Pathology, epidemiology, host-fungus relationships. Damages, economic importance; pea common root rot; Phytopathology. Animal pests. Plant and forest protection; soil‐borne disease; Variation, races, biotypes, parasitic specialization, genetics
• ISSN: 0032-0862; 1365-3059
• DOI: 10.1046/j.1365-3059.2001.00590.x

Aphanomyces root rot (Aphanomyces euteiches) has become a very destructive disease in French pea crops since 1993. The host specificity of the French pea‐infecting populations of this pathogen was investigated by inoculating pea, common vetch, alfalfa, broad bean and green bean with 91 pea‐infecting A. euteiches isolates, originating from the main areas of infestation in France. These isolates were compared to 13 isolates from various countries and hosts (pea, green bean, alfalfa). Virulence phenotypes were defined according to the pathogenicity data on the different hosts: all isolates from France infected two to five legume species, with most infecting pea, vetch, alfalfa and broad bean. Four pathotypes were characterized within the French isolates: one type corresponded to broad host range isolates, the second was composed of isolates preferentially agressive on pea/vetch/alfalfa and weakly aggressive on broad bean, and two others corresponding to more specialized isolates that preferentially infected pea/vetch or pea/vetch/alfalfa. Most isolates from France were preferentially pathogenic on pea, like the pea‐infecting isolates from other countries, but were less specialized than the alfalfa‐ and green bean‐infecting isolates from other countries. These results suggest that A. euteiches isolates may be maintained on wild or cultivated legumes other than pea in France.