Studying the Resistance to Klephsterosporiosis and Flour-Haw Disease in Almond Varieties

Abdullaev Karim Saifullaevich; Hazratkulov Shermamat Azamovich; Abdullayev Olimjon Alijanovich

doi:10.51699/ijbea.v2i11.2983

Studying the Resistance to Klephsterosporiosis and Flour-Haw Disease in Almond Varieties

Authors

Abdullaev Karim Saifullaevich Horticulture, Viticulture and Winery Research Institute named after Akademik M. Mirzaev, Bostonliq mountain scientific experimental station. Director., Deputy Director and targeted doctoral student
Hazratkulov Shermamat Azamovich Horticulture, Viticulture and Winery Research Institute named after Akademik M. Mirzaev, Bostonliq mountain scientific experimental station. Director., Deputy Director and targeted doctoral student
Abdullayev Olimjon Alijanovich Horticulture, Viticulture and Winery Research Institute named after Akademik M. Mirzaev, Bostonliq mountain scientific experimental station. Director., Deputy Director and targeted doctoral student

DOI:

https://doi.org/10.51699/ijbea.v2i11.2983

Keywords:

lanceolate, fungus

Abstract

In the article, local varieties of almonds are moderately resistant to cluster sporosis, and varieties Zavetny and Malika are resistant to wheat flour disease, leaf damage from 20.1% to 22.3% and fruit damage from 17.6% to 19.7% and the development of the disease was 11 ,3-13.1% in leaves and 10.0-11.3% in fruits. Based on the results of the main study, experiments were carried out and the results of studying resistance to Stigmina carpophila (synonym Clasterosporium carpophilum), the causative agent of deuteromycete fungus, and the disease were described.

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Published

2023-11-29

How to Cite

Abdullaev Karim Saifullaevich, Hazratkulov Shermamat Azamovich, & Abdullayev Olimjon Alijanovich. (2023). Studying the Resistance to Klephsterosporiosis and Flour-Haw Disease in Almond Varieties. International Journal of Biological Engineering and Agriculture, 2(11), 147–151. https://doi.org/10.51699/ijbea.v2i11.2983