Effect of Temperature on the Inactivation of Fusarium oxysporum f. sp. raphani through Anaerobic Fermentation of Radish Residues

Abstract

The effect of temperature on the inactivation of radish yellows pathogen (Fusarium oxysporum f. sp. raphani) during anaerobic fermentation of radish residues was examined. The debrises of diseased radish roots were anaerobically fermented under the different temperatures, by sealing up in plastic-film bags. Either at varying or constant temperature in the range from 10 to 30C, the higher the temperature, the faster the inactivation of the pathogen progressed. Inactivation of the pathogen occurred obviously with the progress of fermentation.