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Control Effect on Root-knot Nematodes by Hot Water Dipping Treatment in Kiwifruit

Ma, K. (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services)
Cho, Y. (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services)
Jeong, B. (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services)
Choi, D. (National Institute of Horticultural & Herbal Science)

Publication Information

Korean Journal of Organic Agriculture / v.19, no.spc, 2011 , pp. 255-258 More about this Journal

Abstract

When kiwifruit root system infected with nematodes was treated by hot water dipping treatment, the maximum temperature for this treatment was suggested as $50^{\circ}C$ . The lowest killing temperature of internal root-knot in the root tissue was $48^{\circ}C$ . Consequently, root-knot nematodes could be killed without damaging root tissues by the hot water dipping treatment at $48^{\circ}C$ for 10 minutes. This could be useful for organic production and distribution of kiwifruit seedlings by avoiding the synthetic nematicides which are not easily decomposed in soil once applied.

Keywords

root-knot; nematode; kiwifruit; hot water dipping;

Citations & Related Records

Reference