• The Plant Pathology Journal
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• v.25 no.1
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• pp.91-94
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• 2009

An unreported disease of garlic was observed in commercial fields in Jiangsu province, China. The symptoms started as water soaked lesions at the base of the leaves. Later, water-soaked areas developed on stems and spread to the internal tissues, followed by yellowing and necrosis along leaf edges and soft rot of the stems. The causal organism isolated from symptomatic plants was identified as Pseudomonas fluorescens based on its biochemical and physiological characteristics and confirmed by the cellular fatty acid composition and Biolog data as well as 168 rRNA gene sequence analysis. The bacterial isolates caused similar symptoms when inoculated onto garlic plants. In addition, leek and shallot were susceptible to the P. fluorescens pathogen. However, the P. fluorescens pathogen failed to cause any symptoms when it was inoculated onto 15 other plants. This is the first report of a bacterial disease of garlic caused by P. fluorescens in China.

• Korean Journal of Plant Resources
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• v.22 no.6
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• pp.483-488
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• 2009

The main objective of this breeding program is to develop high yielding, disease resistance and good processing potato cultivar. 'Gui Valley' is a clonal selection resulting from a cross between 'ND2471-8' and 'Cona'. It has medium plant height and light green foliage. 'Gui Valley' has medium flowering habit and light pink flowers. 'Gui Valley' is a medium maturing potato cultivar and tubers are smooth, yellow skin, light yellow flesh, long-oval tuber shape, distinct red eyes with medium depth and medium dormancy. It has high level of tuber uniformity and good keeping quality. 'Gui Valley' demonstrates resistance to potato virus Y (PVY), soft rot, but moderately susceptible to late blight and common scab. It is also resistant to most of the internal and external physiological disorders particularly dehiscence, hollow heart and internal brown spot. The specific gravity of 'Gui Valley' is significantly higher (1.097) than that of 'Shepody' (1.078). 'Gui Valley' has suitable for processing mainly French fries and chips. This cultivar has high level of tuber uniformity and capable of yielding 37.6 $t{\cdot}ha^{-1}$, which is 18.2% higher than the control potato cultivar 'Shepody' under optimum agronomical practices.