Biocidal potential of some organic by-products on sanitary and physiological quality of red and white fava beans seeds

Abstract

Fava bean (Phaseolus lunatus L.), is a rustic species and has great adaptability to arid regions of Brazil and stands out for its social importance and high levels of protein. Even so, the culture presents low productivity due to several factors, such as the quality of the seed. In this sense, the objective of this study was to evaluate the fungitoxic action of organic products, namely vinasse, cassava wastewater and agave extract, isolated and mixed, for treatment of beans seeds. The experimental design was completely randomized in factorial 8 x 2 (eight byproducts x two seed groups) with five replications. The seeds were evaluated for hysiological and sanitary quality, properly incubated in Petri plates on a triple layer of filter paper, sterilized and moistened with distilled water, where the assessments of the incidence of plant pathogens were performed after 7 days of incubation. Through the results, it is observed that the seeds of red fava bean were the most tolerant to organic products, without compromising the physiological quality. In general, the byproducts have significantly reduced the incidence of fungi identified in red and white fava bean.

Antagonism of Trichoderma on the control of Fusarium spp. on Phaseolus lunatus L.

“…Fusarium verticillioides is known as one of the main pathogens of maize plants, reducing grain productivity worldwide (Leslie & Summerell, 2006;Watson, Burgess, Summerell & O'keeffe, 2014). Mota et al (2017) and Sousa et al (2020) reported that F. verticillioides infects fava beans in Brazil, however, the diagnosis was made based only on morphological characteristics. Thus, this paper comprises the first record of F. verticillioides in fava beans in Brazil, based on phylogenetic analyzes.…”

Efficiency of Vinasse Application on Root-Knot Nematodes in Soybean

“…Several studies have emphasized the efficiency of vinasse on pathogens by facilitating the decomposition of organic matter, thereby releasing volatile fatty acids that exhibit detrimental effects on both fungi and nematodes [19,41]. At the same time, vinasse serves as a nutritional source for the multiplication of antagonistic microorganisms, which indirectly enhances the control of plant pathogens [42,43]. However, there is little information that explains the direct action of vinasse on phytonematodes.…”