ICMP 10414 – Fusarium oxysporum f.sp. melonis W.C. Snyder & H.N. Hansen
Data provider:
International Collection Of Microorganisms
Barcode:
ICMP 10414
Culture type:
Fungal Culture
Database record added:
25 January 2002
Database record updated:
28 February 2023
Components
Primary component
Active identification
Determined name:
Fusarium oxysporum f.sp. melonis W.C. Snyder & H.N. Hansen
Determiner:
Identification date:
Preferred name:
Fusarium oxysporum f.sp. melonis W.C. Snyder & H.N. Hansen
Division:
Ascomycota
Class:
Sordariomycetes
Order:
Hypocreales
Family:
Nectriaceae
Identification type:
Determination
Associations:
isolated from Cucumis melo L. var. reticulatus Ser.
Other identifications
Identification
Determined name:
Fusarium oxysporum Schlechtendal f. sp. melonis
Determiner:
Identification date:
Preferred name:
Fusarium oxysporum f.sp. melonis W.C. Snyder & H.N. Hansen
Active:
no
Identification type:
Received as
Other components
Active identification
Determined name:
Cucumis melo L. var. reticulatus Ser.
Determiner:
Identification date:
Preferred name:
Cucumis melo L.
Division:
Tracheophyta
Class:
Magnoliopsida
Order:
Cucurbitales
Family:
Cucurbitaceae
Vernacular name:
muskmelon cv. Ein Dor
Identification type:
Determination
Part affected:
wilt
Present:
no
Collection events
Primary collection event
Collection event type:
Field
Standard locality
Location:
Ein Dor
Georeferences:
Latitude and Longitude (WGS84):
32.6563 35.4169
Verbatim locality:
Ein Dor
Verbatim collector:
T. Katan
Standardised collector:
Talma Katan
Verbatim date:
Jan 1989
Start date:
1989-01
Country:
Israel
Culture flags
MPI:
Restricted Culture
Price Category:
Category 2
MPI:
Unwanted Organism
Culture notes
Pathogenic to:
muskmelon (Katan)
Characterised as:
race 0
External links
Culture events
Isolated:
Date:
01 January 1989 (Verbatim: 01 Jan 1989)
Deposited:
Note:
Derived from earliest batch date
Actioned by:
Talma Katan (Reference number FOM-ED9)
Date:
01 July 1990 (Verbatim: 01 Jul 1990)
Permissions
Project permits
Biocultural (BC) Notice
