Life Sciences Commons^™

Karshomyia Caulicola (Diptera: Cecidomyiidae) Associated With Sclerotinia-Infected Soybean In The United States And Canada, Robert L. Koch, Bruce D. Potter, Joseph Moisan-De Serres, Janet Knodel, Veronica Calles-Torrez, John Gavloski, Theresa Cira, Mads Bartz, Raymond Gagne

The Great Lakes Entomologist

The white-mold gall midge, Karshomyia caulicola Coquillett, was documented in association with soybean, Glycine max (L.) Merr., infected with the fungus Sclerotinia sclerotiorum (Lib.) de Bary. This mycetophagous cecidomyiid appears widespread in the northern soybean producing region, with confirmed detections from Minnesota, North Dakota and Québec. Though likely not a pest of soybean plants, the presence of K. caulicola in soybean fields may complicate identification, population assessment and decision making for soybean gall midge, Resseliella maxima Gagné, which is a recently described pest of soybean. Here, we provide an overview of the known biology and distribution of K. caulicola and …

Ec05-1894 Dry Bean Disease Profiles Ii: Fungal Root Rot And Wilt Diseases, Robert M. Harveson, John E. Watkins, Loren J. Giesler, Jennifer L. Chaky

University of Nebraska-Lincoln Extension: Historical Materials

This two-page, 4-color publications profiles the fungal root rot and wilt diseases and symptoms of dry bean. These diseases include: fusarium root rot, rhizoctonia root rot, pythium root rot, fusariuim yellows, and white mold.

G95-1270 Sclerotinia Stem Rot Of Soybeans, James R. Steadman, S. Rutledge, D. Merrell, David Wysong

University of Nebraska-Lincoln Extension: Historical Materials

Life cycle, symptoms, and control measures of sclerotinia stem rot of soybeans is discussed.

Sclerotinia stem rot of soybeans is caused by the fungus Sclerotinia sclerotiorum. This pathogen has an extremely wide host range and can affect more than 400 plant species, including oilseed, vegetable and forage legume crops. S. sclerotiorum has caused a disease known as white mold on dry edible beans in western Nebraska for 40 years, but it did not become a problem in soybeans until the 1990s. This fungal pathogen can be found on soybeans in Illinois, Iowa, Michigan, Ohio, Minnesota, Wisconsin, and North Dakota. …

G92-1103 White Mold Of Dry Beans, James R. Steadman, Howard F. Schwartz, Eric D. Kerr

University of Nebraska-Lincoln Extension: Historical Materials

White mold symptoms, infection and control are covered here.

One of the most important diseases affecting dry beans in western Nebraska and Colorado is white mold caused by the fungus Sclerotinia sclerotiorum. In a recent year, losses from this disease averaged as high as 20 percent, with a few individual field losses exceeding 65 percent.

G80-509 Canada Thistle, Robert G. Wilson

University of Nebraska-Lincoln Extension: Historical Materials

The growth and control of Canada thistle is covered here.

Canada thistle plant

Canada thistle [Cirsium arvense (L) Scop.] is a native of Eurasia and was probably introduced to America around 1750. Since that time it has spread throughout the northern part of the United States. Canada thistle is estimated to infest 800,000 acres in northern and western Nebraska.

A perennial that reproduces from seed and by an extensive root system, Canada thistle is dioecious, with the male and female flowers on separate plants. For viable seed to be produced, both male and female plants need to be present.

Ec79-1863 Dry Edible Bean Diseases, James R. Steadman, Eric D. Kerr, John E. Watkins

University of Nebraska-Lincoln Extension: Historical Materials

This extension circular discusses the diseases and symptoms of dry edible beans. Diseases discussed here include: common bacterial blight, halo blight, brown spot, wilt, fusarium root rot, rhizoctonia root rot, white mold, bronzing, and rust.

G73-71 Lettuce (Revised April 1990), R.E. Neild, Roger D. Uhlinger

University of Nebraska-Lincoln Extension: Historical Materials

Successfully growing and harvesting lettuce is the focus of this NebGuide.

Lettuce is an increasingly popular vegetable in the United States. Because it is a basic ingredient in salads, lettuce is eaten more frequently than any other vegetable. Lettuce can be served alone with a variety of dressings or mixed with other fresh vegetables.

Its fresh color and crisp texture serve well as a garnish, and its leaves may be stuffed with fruit, cheese, seafood, poultry, ham, or egg salads. Although usually consumed fresh, leaf lettuce and chopped green onions "wilted" with warm vegetable oil and vinegar make a pleasing, …