Viewing pages tagged with Aphanomyces
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Peas Research

Peas have a relatively short season and are a popular vegetable over the summer months. Most peas grown in New Zealand are eaten processed.

In 2015 the total tonnage grown was 66,500 tonnes and $84.8m FOB was exported.

If you're unable to find what you're looking for below, go to the Vegetable Research & Innovation website.

Root Rot of Pea
Date 2017-03-16 16:11:43
Oomycete plant pathogens cause diseases on a wide range of vegetable crops in New Zealand. They are traditionally more difficult to control than non-Oomucetous fungi, as they are not susceptible to most conventional fungicides. Recently, a number of reports have emerged in the scientific literature pertaining to biological control of these fungi using microbial antagonists. We are investigating the potential for biological control of two Oomycete plant pathogens which are important in New Zealand; Aphanomyces root rot of pea, caused by Aphanomyces euteiches and damping-off of lettuce caused by Pythium ultimum
Pea root rot survey report Final
Date 2016-08-15 16:16:43
Reports of root and collar rots of peas in Canterbury being caused by pathogens other than Aphanomyces and the “Ascochyta / Phoma” complex prompted a survey of pea crops throughout the region. Although it has been acknowledged that root and collar rots are present in pea crops in New Zealand (Greenwood, et. al; 2008), the extent of the damage or incidence of the causal fungi has not been determined. Thus, the main thrust of the study was to determine the incidence, severity and role of Fusarium spp. and other fungi in the rotting of pea roots and collars in the region.