Assessment of the susceptibility of legumes to Aphanomyces, Ascochytosis, or Botrytis

Susceptibility to disease is assessed using a standardized biological test under controlled conditions. The varieties to be tested are inoculated with a suspension of the pathogen’s spores and then incubated under conditions conducive to disease development. At the end of the test, the severity of the symptoms is measured. Susceptibility and resistance controls are included in the test.