Optimization of microconidia production of avirulent fusarium oxysporum f. Sp. Cepae to develop microbial fungicide for controlling moler disease on shallot ABSTRACT This research is done to determine the effect of temperature and shaking treatment on t

Bambang Nugroho

Abstract


This research is done to determine the effect of temperature and shaking treatment on the growth and sporulation of avirulent F. oxysporum f. sp. cepae. This research is factorial experiment with two treatments and three replications. The first factor is temperature with two levels, 25oC and 30oC. The second factor is shaking treatment with two levels, without shaking and shaking treatment. The biocontrol agent, avirulent F. oxysporum f. sp. cepae was cultured in 250 ml erlenmyer flask containing 100 ml of PDB (Potato Dextrose Broth) by inoculating 0,5 x 0,5 cm plug of 4-day culture of the fungus on PDA (Potato Dextrose Agar). The fungus was incubated during 2 weeks under the treatment condition. The shaking treatment was done one-within one day interval. The microconidia concentration was counted one and two weeks after inoculation by using haemocytometer. The fresh and dry weights of the fungus mycelium were also weighed within one and two weeks after inoculation. The results show that to produce the higher concentration of the fungus microconidia, the fungus should be cultured at the higher temperature of 30oC with shaking treatment during the first week of incubation. On the contrary, to get the higher dry weight of the fungus mycelium, the fungus should be cultured at the lower temperature of 25oC especially during the first week with shaking treatment along the incubation.

Keywords: fusarium oxysporum, Potato Dextrose Broth, Potato Dextrose Agar


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