Evaluation of Faba Bean Varieties against Chocolate Spot (Botrytis fabae Sard) Disease at Farta, South Gondar, Ethiopia

Faba bean (Vicia faba L.) is an important food legume crop in Ethiopia, and its production and productivity are decreased by biotic and abiotic stresses. Among the biotic stresses, chocolate spot disease is the major and the most destructive disease in faba bean-growing areas. A field experiment was conducted at Farta to evaluate the genetic variation of faba bean varieties to chocolate spot, and for yield and yield components during the 2014 and 2015 main cropping seasons. A total of 13 improved faba bean varieties and one local check were sowed in three replications using a randomized complete block design. The chocolate spot disease incidence and severity were taken four times in 10-day intervals. There was a significant difference (P < 0.05) among faba bean varieties on disease incidence and severity. The disease incidence was lower on varieties Obse and Moti. The severity of chocolate spot was lower on varieties Obse, Tumsa, and Degaga. Varieties Obse, Degaga, and Tumsa significantly reduced the severity of chocolate spot disease by 8.89, 6.85, and 5.91%, respectively, over Bulga 70 and Adet-Hana. Varieties Obse, Degaga, and Tumsa significantly reduced the AUDPC of chocolate spot disease by the amount of 229.63, 214.81, and 187.96% over variety Bulga 70, respectively. The highest yield (t/ha) was obtained from variety Degaga (1.55) and Tumsa (1.30). Thus, to conclude and recommend that variety Degaga and Tumsa are moderately tolerant or less susceptible to chocolate spot disease than other varieties with a better yield.