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Slow Rusting in Dry Edible Beans

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dc.contributor.author Grafton, Ken
dc.contributor.author Statler, Glen D.
dc.rights North Dakota State University en
dc.title Slow Rusting in Dry Edible Beans en
dc.type Article en
dc.source North Dakota Farm Research: Vol. 45, No. 04, Pgs. 13-15 en
dc.description Bean 'rust' is due to the fungus Uromyces phaseoli can be quite serious ruining entire crops rendering them unmarketable. This is most common on late palnted crops and on fields adjacent those fields where bean crops were planted. Rust resistant varieties of beans fend off some varieties of fungi. However, this fungus change due to mutation or other means and parasitization of previously resistant varieties. 'Slow rust' is a kind of resistance that appears to be race, non-specific and more durable than major gene resistance in wheat. This article presents a study conducted to determine if slow rusting occurred in beans and, if so, which factor could be used to identify the slow rusting properties. A longer latnet period has been correlated with partial resistance of barley to Puccinia horde and with slow rusting of wheat. The latent periods of the 5 bean varieties inoculated with U. phaseoli were not significantly different in this study.
dc.date.accessioned 2009-09-22T17:07:02Z
dc.date.available 2009-09-22T17:07:02Z
dc.date.issued 2009-09-22T17:07:02Z
dc.identifier.uri http://hdl.handle.net/10365/6153
dc.date 1987 en

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