الفهرس 
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Abstract
Pepper crop (capsicum annum) is considered one of the most
important economic vegetable crops and one of the most important
crops in {Family: Solanacae }. Pepper fruits has a huge nutritional value
as it contains a huge amount of vitamins C and E and a big amount of
antioxidants than lemon.
- Identification of the pathogen:-
Pepper plants were attacked by many of the fungal diseases which
caused death of pepper plants. Fusarium wilt which caused by
Fusarium oxysporum f. sp. capsici is considered one of the most
important and dangerous disease among them at all. Symptoms of this
disease represented in discoloration on the lower leaves moves to the
top, general wilt on the pepper leaves and stem and darken roots. It
was noticed that the most important symptom of this pathogen is
causing a visible vascular discoloration in xylum tissues. Fusarium wilt
sometimes caused wilt on one of the branches without the others. The
growth temprtature of Fusarium oxysporum f. sp. Capsici is quite high.
This study presented many ways to control the pathogen to save the
important economic value of pepper crops. To avoid the dangerous
effect of the chemical fungicides, some of (bio-control agents, plant
water extracts, essential oils and nano-particles materials) were applied
as the chemical fungicides has a dangerous effect on the human health.
Collecting the infected pepper samples:-
Infected pepper samples which showed wilt symptoms previously
noticed from different locations in three governorates in Egypt (
Menufia, Kafr El-sheikh and Beheira).
Isolation and purification of the pathogen:-
Isolation and purification of the pathogen were carried out in the
department of plant pathology, faculty of agriculture, Menufia university.
20 purified isolates of Fusariumwere obtained and microscopically
identified.
Pathogenicity test of the obtained 20 FUSARIUM isolates:-
Pathogenicity test of the pathogenic isolates was carried out in
department of vegetables pathology, institute of plant pathology,
agriculture research center in Giza.
Soil was infested by the pathogen and irrigated for a week then pepper
seedlings were transplanting in it. Number of the dead plants was
measured every week for 90 days. Plant height, fresh weight and dry
weight were measured also after 90 days from transplanting.
Results of the pathogenicity test also showed that all of the 20 isolates
were effective against the pathogen, but isolate (5) was the most
effective one so it was selected to apply the different control ways on it.
In this study four ways with 15 treatments were applied:-
1- Bio-control agents {T. asprillium, T.harizianum, T.viride, B. subtilis
and B. cereus}.
2- Plant water extracts {sweet pepper, hot pepper, garlic and mint}.
3- Essential oils {clove, mustard, mint and thyme}.
4- Nano-particles materials {Calcium oxide and Zinc oxide}.
These control treatments were applied and compared with negative
control, blank control and the fungicide (Mon-cut 25%).
Firstly, using of bio-control agents to control the pathogen:-
Results indicated that T. asprillium was the most effective bio-control
agent comparing with the control followed by T. harizianum in the
meantime T. viride and B. subtilis showed a meditative effect on the
pathogen while B. cereus showed a weak effect compared with the
control.
Using of plant water extracts:-
Plant water extracts of sweet pepper, hot pepper, garlic and mint at the
concentrations of 6, 9 and 12% were used to control Fusarium wilt.
Results showed that sweet pepper extract was the most effective plant
water extract followed by hot pepper. however, garlic and mint extracts
showed a little effect of controlling the pathogen.
In all cases all of the used plant water extracts were significantly
reduced the growth of the pathogen comparing with the control.
Using of essential oils on the pathogen:-
Results also determined that {clove, mustard, mint and thyme }
essential oils were very effective in controlling the pathogen. These four
essential oils were applied at the concentrations 500, 600 and 700 ppm.
Clove oil showed a very effective result against the pathogen followed
by mustard oil while that mint and thyme oils showed a weak effect on
the pathogen.
Role of nano-particles materials in controlling the pathogen:-
In this study, nano-particles materials had a significant and noticeable
impact on the pathogen. Calcium oxide (CaO) and Zinc oxide (ZnO)
nano-particles were used in this study at the concentrations 100, 200
and 300 ppm to control the pathogen. Results indicated that both of
them significantly reduced the growth of the pathogen at the
concentration 200 ppm but it was noticed that (CaO) was more effective
than (ZnO) in both seasons 2017 and 2018.
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