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Effects of Climate Changes on Rose Fungal and Bacterial Diseases in Landscape Areas of Konya Province, Türkiye

Year 2022, Volume: 36 Issue: 4, 59 - 64, 30.12.2022

Abstract

Rose, a plant belonging to the family Rosaceae, is one of the most popular and versatile flowering shrubs in urban landscape areas. In recent years, rose bacterial diseases are getting to increase and they cause significant economic losses. The severity and distribution of these problems change every year according to the changing climatic factors, growing areas, the type of roses and the level of being affected by biotic and abiotic factors. In this study, on the 106 rose cultivars located in landscape areas of Konya province was determined different diseases symptoms at various levels by carried out survey studies in 1998-2022 years. As a result of the diagnosis of obtaining bacterial and fungal isolates, bacterial blights (Pseudomonas syringae pv. syringae and P. s. pv. morsprunorum), Xanthomonas hortorum, fire blight (Erwinia amylovora) and crown gal (Rhizobium radiobacter), downy mildew (Peronospara sparsa), rust (Phragmodium mucronatum), black spot (Diplocarpon rosae), powdery mildew (Sphaerotheca pannosa var. rosae), gray mold (Botrytis cinerea) were determined as the pathogen on the rose cultivars. It is thought that the findings obtained from the study will contribute to the future development of rose cultivation by revealing the different pathogens and disease levels in roses as a result of the changing climatical conditions.

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Details

Primary Language English
Subjects Botany
Journal Section Research Article
Authors

Aysun Ozturk This is me

Kubilay Kurtulus Baştaş This is me

Publication Date December 30, 2022
Submission Date December 7, 2022
Published in Issue Year 2022 Volume: 36 Issue: 4

Cite

EndNote Ozturk A, Baştaş KK (December 1, 2022) Effects of Climate Changes on Rose Fungal and Bacterial Diseases in Landscape Areas of Konya Province, Türkiye. Selcuk Journal of Agriculture and Food Sciences 36 4 59–64.

Selcuk Agricultural and Food Sciences is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY NC).