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Galling and Reproduction of Different Isolates of Meloidogyne floridensis on Culinary Herbs

Diego A. H. S. Leitão

Diego A. H. S. Leitão

  • Entomology and Nematology Department, University of FloridaGainesville, USA
  • Soil, Water, and Ecosystem Sciences Department, University of FloridaGainesville, USA
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Leitão, Diego A. H. S.
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Ana Karina S. Oliveira

Ana Karina S. Oliveira

  • Entomology and Nematology Department, University of FloridaGainesville, USA
  • Soil, Water, and Ecosystem Sciences Department, University of FloridaGainesville, USA
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Oliveira, Ana Karina S.
, 
Janete A. Brito

Janete A. Brito

Division of Plant Industry, Florida Department of Agriculture and Consumer ServicesGainesville, USA
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Brito, Janete A.
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Donald W. Dickson

Donald W. Dickson

Entomology and Nematology Department, University of FloridaGainesville, USA
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Dickson, Donald W.
  
19 mar 2025
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Categoria dell'articolo: Research Paper
Pubblicato online: 19 mar 2025
Ricevuto: 28 ago 2024
DOI: https://doi.org/10.2478/jofnem-2025-0006
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© 2025 Diego A. H. S. Leitão et al., published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.

Figure 1:

Egg mass index (0 to 5 scale) of different culinary herbs and tomato (susceptible reference) after inoculation with two isolates of Meloidogyne floridensis. Bars represent the average of pooled data across isolates and experimental repeats (n = 20), and error bars indicate 95% confidence intervals. Significant differences among culinary herbs are shown by different letters (P < 0.05, Tukey’s HSD test). The egg mass index scale is based on the number of egg masses present in the root system (Taylor and Sasser, 1978): 0 = no egg masses, 1 = 1 to 2 egg masses, 2 = 3 to 10 egg masses, 3 = 11 to 30 egg masses, 4 = 31 to 100 egg masses, and 5 = more than 100 egg masses.
Egg mass index (0 to 5 scale) of different culinary herbs and tomato (susceptible reference) after inoculation with two isolates of Meloidogyne floridensis. Bars represent the average of pooled data across isolates and experimental repeats (n = 20), and error bars indicate 95% confidence intervals. Significant differences among culinary herbs are shown by different letters (P < 0.05, Tukey’s HSD test). The egg mass index scale is based on the number of egg masses present in the root system (Taylor and Sasser, 1978): 0 = no egg masses, 1 = 1 to 2 egg masses, 2 = 3 to 10 egg masses, 3 = 11 to 30 egg masses, 4 = 31 to 100 egg masses, and 5 = more than 100 egg masses.

Figure 2:

Number of eggs/g fresh root (Eggs/g fresh root) at 60 days from nine culinary herbs and tomato (susceptible reference) after inoculation with two isolates of Meloidogyne floridensis, Mf3 and MfGNV14. Bars represent the average of pooled data across experimental repeats (n = 10), and error bars indicate 95% confidence intervals. Different uppercase and lowercase letters determine significant differences among culinary herbs for Mf3 and MfGNV14, respectively (P < 0.05, Tukey’s HSD test). The white asterisks at the bottom of the bars indicate differences between M. floridensis isolates (Mf3 and MfGNV14) within the same crop (P < 0.05, Tukey’s HSD test).
Number of eggs/g fresh root (Eggs/g fresh root) at 60 days from nine culinary herbs and tomato (susceptible reference) after inoculation with two isolates of Meloidogyne floridensis, Mf3 and MfGNV14. Bars represent the average of pooled data across experimental repeats (n = 10), and error bars indicate 95% confidence intervals. Different uppercase and lowercase letters determine significant differences among culinary herbs for Mf3 and MfGNV14, respectively (P < 0.05, Tukey’s HSD test). The white asterisks at the bottom of the bars indicate differences between M. floridensis isolates (Mf3 and MfGNV14) within the same crop (P < 0.05, Tukey’s HSD test).

Reproduction factor (RF) means (± standard deviation) and host status of different culinary herbs and tomato (susceptible reference) 60 days after inoculation with two Meloidogyne floridensis isolates, Mf3 and MfGNV14_

Crop Botanical name RFa Host statusc
Mf3b MfGNV14b Mf3 MfGNV14
Basil Ocimum basilicum 0.72 ± 0.96 BCa 1.09 ± 1.27 BCDa PH GH
Catnip Nepeta cataria 5.65 ± 4.02 Aa 10.20 ± 5.41 Aa GH GH
Chicory Cichorium intybus 0.22 ± 0.24 BCa 0.11 ± 0.17 CDa PH PH
Dill Anethum graveolens 0.70 ± 0.56 BCb 2.36 ± 1.16 ABa PH GH
Fennel Foeniculum vulgare 0.85 ± 0.56 BCa 0.97 ± 0.82 BCDa PH PH
Marjoram Origanum majorana 0.01 ± 0.02 Ca 0.02 ± 0.04 Da NH NH
Parsley Petroselinum crispum 1.36 ± 1.00 ABa 2.17 ± 2.07 Ba GH GH
Sage Salvia officinalis 0.83 ± 1.21 BCa 1.64 ± 1.17 BCa PH GH
Thyme Thymus vulgaris 0.32 ± 0.14 BCa 0.72 ± 0.74 BCDa PH PH
Tomato Solanum lycopersicum 1.87 ± 2.81 ABa 3.81 ± 3.61 ABa GH GH

Gall index (GI) means (± standard deviation) and the reaction of different culinary herbs and tomato (susceptible reference) 60 days after inoculation with two Meloidogyne floridensis isolates, Mf3 and MfGNV14_

Crop Botanical name GIa Reaction
Mf3b MfGNV14b Average
Basil Ocimum basilicum 2.67 ± 1.22 2.80 ± 1.40 2.74C S
Catnip Nepeta cataria 5.00 ± 0.00 5.00 ± 0.00 5.00A S
Chicory Cichorium intybus 1.90 ± 1.37 1.80 ± 1.55 1.85CD R
Dill Anethum graveolens 5.00 ± 0.00 5.00 ± 0.00 5.00A S
Fennel Foeniculum vulgare 4.40 ± 0.97 3.80 ± 2.10 4.10AB S
Marjoram Origanum majorana 1.20 ± 0.79 0.80 ± 0.92 1.00D R
Parsley Petroselinum crispum 4.70 ± 0.48 4.80 ± 0.42 4.75AB S
Sage Salvia officinalis 4.20 ± 1.03 4.60 ± 0.52 4.40AB S
Thyme Thymus vulgaris 3.80 ± 0.63 4.10 ± 1.20 3.95B S
Tomato Solanum lycopersicum 4.80 ± 0.42 4.90 ± 0.32 4.85AB S
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