TY - JOUR
T1 - Characterization of sources of resistance to bacterial spot in Capsicum peppers
AU - Byeon, Si Eun
AU - Abebe, Alebel Mekuriaw
AU - Jegal, Yoon Hyuk
AU - Wai, Khin Pa Pa
AU - Siddique, Muhammad Irfan
AU - Mo, Hwang Sung
AU - Yoo, Hee Ju
AU - Jang, Kil Su
AU - Hwang, Ji Eun
AU - Jeon, Su Gyeong
AU - Lee, Su Heon
AU - Kim, Byung Soo
N1 - Publisher Copyright:
© 2016 Korean Society for Horticultural Science.
PY - 2016/10
Y1 - 2016/10
N2 - A total of 33 accessions of pepper (Capsicum spp.), including previously reported and newly discovered sources of resistance to bacterial spot caused by Xanthomonas euvesicatoria, were evaluated for their resistance to bacterial spot. The selected accessions were then grown and their horticultural characteristics were recorded. In a test for hypersensitive resistance (HR) to four races (P1, P3, P7, P8) of the pathogen found in Korea, KC00939 and Chilbok No.2, which carry the Bs2 gene, exhibited a hypersensitive response to all four races, as expected. Chilbok No.3, which carries the Bs3 gene, showed a hypersensitive reaction to race 1 and 7, as expected. KC00939 exhibited a high ASTA color value and tolerance to multiple infections from a viral complex of Cucumber mosaic virus (CMV) and Broad bean wilt virus (BBWV). Thus, this accession represents a promising genetic resource for breeding cultivars with multiple disease resistance and strong red coloration. KC01327, KC01617, KC01015, KC01760, KC01779, KC01137, KC01328, KC01006, KC00127, KC01704, and KC00995 did not exhibit hypersensitivity but showed a high level of general resistance when evaluated by spray inoculation. KC01617, KC01760, KC01779, KC01137, KC01704, and KC01777 are newly identified sources of resistance to bacterial spot. The previously and newly identified sources of resistance to bacterial spot evaluated in this study, including information about their resistance to CMV and BBWV complex in the field, the contents of pungent and sweet taste components, and the color values of dry fruits, will be useful for breeding pepper cultivars with resistance to bacterial spot.
AB - A total of 33 accessions of pepper (Capsicum spp.), including previously reported and newly discovered sources of resistance to bacterial spot caused by Xanthomonas euvesicatoria, were evaluated for their resistance to bacterial spot. The selected accessions were then grown and their horticultural characteristics were recorded. In a test for hypersensitive resistance (HR) to four races (P1, P3, P7, P8) of the pathogen found in Korea, KC00939 and Chilbok No.2, which carry the Bs2 gene, exhibited a hypersensitive response to all four races, as expected. Chilbok No.3, which carries the Bs3 gene, showed a hypersensitive reaction to race 1 and 7, as expected. KC00939 exhibited a high ASTA color value and tolerance to multiple infections from a viral complex of Cucumber mosaic virus (CMV) and Broad bean wilt virus (BBWV). Thus, this accession represents a promising genetic resource for breeding cultivars with multiple disease resistance and strong red coloration. KC01327, KC01617, KC01015, KC01760, KC01779, KC01137, KC01328, KC01006, KC00127, KC01704, and KC00995 did not exhibit hypersensitivity but showed a high level of general resistance when evaluated by spray inoculation. KC01617, KC01760, KC01779, KC01137, KC01704, and KC01777 are newly identified sources of resistance to bacterial spot. The previously and newly identified sources of resistance to bacterial spot evaluated in this study, including information about their resistance to CMV and BBWV complex in the field, the contents of pungent and sweet taste components, and the color values of dry fruits, will be useful for breeding pepper cultivars with resistance to bacterial spot.
KW - Capsicum spp.
KW - General resistance
KW - Hypersensitive resistance
KW - Race
KW - Xanthomonas euvesicatoria
UR - http://www.scopus.com/inward/record.url?scp=85045908824&partnerID=8YFLogxK
U2 - 10.12972/kjhst.20160082
DO - 10.12972/kjhst.20160082
M3 - Article
AN - SCOPUS:85045908824
SN - 1226-8763
VL - 34
SP - 779
EP - 789
JO - Horticultural Science and Technology
JF - Horticultural Science and Technology
IS - 5
ER -