Biological Characteristics of Anthracnose Pathogen in Chilli Pepper

Chilli pepper fruits with typical symptoms of anthracnose were used to get the pathogen. After isolation and purification,the pathogen was induced in different conditions to produce spores by which the origin of the pathogen was identified. Subsequently,the biological characteristics of pathogen were studied in different conditions of temperature,light and / or medium composition. The results showed that the endogenous pathogen was identified as colletotrichum gloeosporioides by morphological observation. The optimum temperature for the growth of the pathogen was between 25 and 30 ℃ and the growth of hyphae was not affected by the condition of light.But,some ingredients in garlic and mustard restrained the growth of the hyphae. The research provided evidence for prevention and control of anthracnose disease and for improvement of chilli pepper fruit quality.