EFFECT OF DIFFERENT pH LEVELS ON THE IN VITRO MYCELIA GROWTH OF ALTERNARIA SP, THE CAUSE OF LEAF SPOT OF BITTER GOURD (Momordica charantia L)

An in vitro study was conducted to check the mycelia growth of different isolates of Alternaria sp ondifferent pH levels (Normal, 6.0 and 8.0) in the Department of Plant Pathology, The University of Agriculture,Peshawar during 2010 growing season of the crop. Alternaria sp from all the six isolates was cultured aseptically.The experiment was conducted by using three factors Completely Randomized (CR) design. The responses ofall the six isolates (Chamkani, Nasirur, Taimalpura, Jabba Daudzai, Zakhi Miana and Garhi Momin) ofAlternaria sp were significantly different at various pH (normal, 6.0 and 8.0) levels. Data were recorded afterfive and ten days of incubation at 250C. The mycelia growth of all the six isolates were maximum at normal pHof Potato Dextrose Agar (PDA) medium as compared to 6.0 and 8.0. Locations also affected the response ofAlternaria sp to different pH levels.