Induction of Faba Bean Resistance to Chocolate Spot and Rust Diseases and Improving the Productivity using Amin and Humic Acids

El-Hai, K. Abd; El-Ghamry, A. M.; Ghoneem, Khalid M.

doi:10.21608/ejp.2011.228686

Cited by 3 publications

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“…Cultivated area of the crop in Egypt during the 2019 season was estimated at about 75734 feddan, total production was about 101000 tons with the average of 1.48 tons/feddan of dry seeds (CAPMS, 2021) One of the most important factors affect the production of faba bean plants attack by various diseases. The major disease of this important crop in Egypt is forage disease (chocolate spot disease) caused by Botrytis fabae Sardiña that affects directly protein production and decreasing of yield production by more than 50% (Abd El-Hai et al, 2011 andMetwaly, 2014. ), especially in the north and middle parts of the Nile Delta in Egypt.…”

Section: Introductionmentioning

confidence: 99%

Effect of Frankincense on Controlling Chocolate Spot of Faba Bean

El-Nagar

El-Kot

Sarhan

et al. 2022

Egyptian Journal of Phytopathology

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The effect of the natural substance Frankincense (Boswellia carterii Flueck.) on controlling chocolate spot disease of faba bean was studied in this work. Natural substance frankincense was used at different levels. Disease severity %, fresh and dry weights (g) of faba bean shoots, and enzymatic activity were estimated under greenhouse (artificial inoculation). Results indicated that Frankincense at 3 g/L had significantly decreased chocolate spot disease on faba bean causal organism under greenhouse conditions. Also, seed germination %, fresh and dry weights of shoot, polyphenol oxidase and peroxidase activity were significantly increased. On the other hand, under field conditions, the obtained results cleared that the natural substance frankincense at a high level (3 g/L) concentration showed the highest effect on decreasing chocolate spot disease severity %, as well as increasing germination percentage and also gave the highest effect on increasing yield per plot (kg), weight of 100 seeds, protein, and total chlorophyll.

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Section: Introductionmentioning

confidence: 99%

Effect of Frankincense on Controlling Chocolate Spot of Faba Bean

El-Nagar

El-Kot

Sarhan

et al. 2022

Egyptian Journal of Phytopathology

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Management of chocolate spot disease in faba bean plants by using biological control means

Ahmed,

Salem,

Mahmoud

et al. 2023

Preprint

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This study was conducted in Nubaria city, EL-Behira Governorate, Egypt, during two winter growing seasons (2021/22 and 2022/23) to estimate the efficiency of different antagonists — Trichoderma album, T. atrovirde, T. hamatum and T. harzianum (30x106 spore/ml), as well as with the two commercial biocide products, including Blight Stop and Bio Zeid in controlling chocolate spot of bean plants on a naturally infected farm that has a history of high infection with the fungus Botrytis fabae, which causes brown spot disease which causes a decrease in productivity. In vitro, T. atroviride significantly caused the highest reduction of mycelial growth being 90.00 % followed by T. harzianum (86.67 %) and T. T. album (83.89%) on the average. In vivo, all tested antagonists significantly reduced disease incidence and severity of Botrytis fabae in both seasons 2021/22 and 2022/23. T. atroviride showed the highest efficacy bioagent (73.55 and 85.15%) followed by T. harzianum (72.55 and 81.22%) in controlling B. fabae of faba bean plants during two seasons 2021/22 and 2022/23, respectively. In addition, the results also showed that all tested bio-inducer treatments had an impact on yield components and increased levels of chlorophyll, protein%, phenols, flavonoids, peroxidase (PO), polyphenoloxidase (PPO), chitinase, and -1, 3-glucanase activities compared to control treatment in both seasons. In this regard, Spraying T. atroviride showed the highest efficacy bioagent followed by T. harzianum. On the other hand, T. hamatum showed the lowest efficacy in comparison with control treatment during the two growing seasons.

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Management of Chocolate Spot Disease in Faba Bean Plants by using Biological Control Means

Ahmed,

Salem,

Mahmoud

et al. 2023

J Plant Sci Phytopathol

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gypt and many other countries of the world because the seeds offer a low-cost source of protein, lysine, carbohydrates, minerals, and vitamins. Chocolate spot disease is a stress-related fungal disease produced by Botrytis fabae that causes plant damage, limits photosynthetic activity, and reduces yield. Results: Trichoderma atroviride greatly reduced mycelial growth by 90.00% in vitro, followed by T. harzianum (86.67%) and T. album (83.89%) on average. In vivo, all studied antagonists dramatically reduced Botrytis fabae disease incidence and severity in both seasons 2021/22 and 2022/23. T. atroviride showed the highest efficacy bioagent (73.55 and 85.15%), followed by T. harzianum (72.55 and 81.22%), in controlling B. fabae of faba bean plants in both seasons. In addition, the results also showed that all tested biological treatments had an impact on yield components and increased levels of chlorophyll, protein%, phenols, flavonoids, Peroxidase (PO), polyphenol Oxidase (PPO), chitinase, and -1, 3-glucanase activities compared to control treatment in both seasons. In this regard, spraying T. atroviride showed the highest efficacy as a bioagent, followed by T. harzianum. Contrary, T. hamatum showed the lowest efficacy compared to other treatments in both seasons. Conclusion: This investigation was carried out to determine the effectiveness of several different antagonists, i.e., T. album, T. atrovirde, T. hamatum, and T. harzianum (30 x 106 spore/ml), Blight Stop, and Bio Zeid, for controlling Botrytis fabae on bean plants and evaluating their effect on yield parameters, components, and quality.

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Induction of Faba Bean Resistance to Chocolate Spot and Rust Diseases and Improving the Productivity using Amin and Humic Acids

Cited by 3 publications

References 0 publications

Effect of Frankincense on Controlling Chocolate Spot of Faba Bean

Effect of Frankincense on Controlling Chocolate Spot of Faba Bean

Management of chocolate spot disease in faba bean plants by using biological control means

Management of Chocolate Spot Disease in Faba Bean Plants by using Biological Control Means

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