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MIAE07701, MIAE07702, and MIAE07703 showed 99 to 100% similarity with sequences of F.
solani, and 99.7 to 100% similarity with the sequence KY556458 of F. pisi comb. nov. lineage
(formerly F. solani f. sp. pisi) (?i?i? et al. 2018). To assess pathogenicity, surface-sterilized pea
seeds (cv. Firenza) were placed on malt agar, and after 48 h germinated seeds were
transferred into sterile glass tubes containing 20 ml of Hoagland’s No. 2 basal salt mixture at
1.6 g/liter added to agar at 8 g/liter. They were inoculated 5 days post germination with 1 ml
of a conidial suspension at 105 conidia/ml or sterile deionized water for the control plantlets.
Eight tubes per strain and eight control tubes were prepared. The tubes were incubated in a
growth chamber at 25 and 23°C (day and night, respectively), with 16 h of light and 8 h of
darkness for 30 days. The control plantlets were asymptomatic. The four F. avenaceum strains
caused brown rot symptoms on the roots and wilting of aerial parts, leading to 62 to 100%
dead plantlets. The four F. oxysporum strains caused discolored to brown symptoms on the
roots and wilting of the aerial parts, causing 100% death. The four F. redolens strains caused
honey-colored to brown symptoms on the roots and wilting of the aerial parts, leading to 75
to 100% dead plantlets. Finally, the four F. solani strains caused brown to black rot symptoms
on the entire root systems up to the base of the stem, causing 100% death. Strains reisolated
from infected plants had the same morphological characteristics as the inoculated strains. To
our knowledge, this is the first report of F. avenaceum, F. oxysporum, F. redolens, and F.
solani pathogenic on pea in France. A large sampling and isolation campaign is currently
being performed to determine the contribution of each pathogen.
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solani, and 99.7 to 100% similarity with the sequence KY556458 of F. pisi comb. nov. lineage
(formerly F. solani f. sp. pisi) (?i?i? et al. 2018). To assess pathogenicity, surface-sterilized pea
seeds (cv. Firenza) were placed on malt agar, and after 48 h germinated seeds were
transferred into sterile glass tubes containing 20 ml of Hoagland’s No. 2 basal salt mixture at
1.6 g/liter added to agar at 8 g/liter. They were inoculated 5 days post germination with 1 ml
of a conidial suspension at 105 conidia/ml or sterile deionized water for the control plantlets.
Eight tubes per strain and eight control tubes were prepared. The tubes were incubated in a
growth chamber at 25 and 23°C (day and night, respectively), with 16 h of light and 8 h of
darkness for 30 days. The control plantlets were asymptomatic. The four F. avenaceum strains
caused brown rot symptoms on the roots and wilting of aerial parts, leading to 62 to 100%
dead plantlets. The four F. oxysporum strains caused discolored to brown symptoms on the
roots and wilting of the aerial parts, causing 100% death. The four F. redolens strains caused
honey-colored to brown symptoms on the roots and wilting of the aerial parts, leading to 75
to 100% dead plantlets. Finally, the four F. solani strains caused brown to black rot symptoms
on the entire root systems up to the base of the stem, causing 100% death. Strains reisolated
from infected plants had the same morphological characteristics as the inoculated strains. To
our knowledge, this is the first report of F. avenaceum, F. oxysporum, F. redolens, and F.
solani pathogenic on pea in France. A large sampling and isolation campaign is currently
being performed to determine the contribution of each pathogen.
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