Effects of root exudates from crop plants on the growth of Fusarium oxysporum f.sp. niveum

The effects of root exudates from pepper, bean, wheat, oat, and onion were evaluated on the Fusarium oxysporum f.sp. niveum. Different concentrations of root exudates were added to potato dextrose agar (PDA) medium to investigate their effects on mycelial growth, and spore and fungal biomass production. The root exudates of pepper stimulated the mycelial growth, bean exudates had no effects, while, wheat, oat and onion root exudates were inhibitory. The inhibitory effects of wheat, oat, and onion root exudates on growth of Fusarium oxysporum f.sp. niveum were concentration-dependent. Onion root exudates were most fungicidal to growth of Fusarium oxysporum f.sp. niveum, followed by wheat and oat.