Alternaria leaf blight disease in Faba bean (Vicia faba L.): A Pathogenicity Test

Faba bean (Vicia faba L.), commonly referred to as horse bean, field bean, wide bean, fava bean, and tic bean, is a member of the Fabaceae family. The faba bean is essential to the world’s food security. However, a number of diseases that can negatively impact yield and quality impede its production. The objective of this study is to examine the many aspects of disease resistance in faba beans, with an emphasis on creating cultivars that have strong defensive mechanisms against a variety of diseases. The isolated pathogen’s pathogenicity was evaluated using faba bean leaves that were growing naturally and in good condition. The disease first manifests as asymmetrical brown patches on the leaf surface, which are followed by dark brown to black dots on the underside. Then they fall and gather together on these locations. A Potato Dextrose Agar (PDA)petri dish was used to collect diseased leaves and isolate fungi from them by separating the diseased parts from the healthy ones. Following the seventh day of incubation, fungal growth was noted at a temperature of 25 ± 1.