Management of the Common Bacterial Blight of the Bean by Rhodotorula glutinis and Sporidiobolus johnsonii

Abstract

Bean common bacterial blight reduces crop productivity and is difficult to control. However, biological control by yeast can be an efficient complementary measure in management. The objective was to evaluate the ability of Rhodotorula glutinis and Sporidiobolus johnsonii to reduce the severity of bean common bacterial blight. The cultivar used was IAPAR Tuiuiú. The first experiment was sown in March and repeated in October, in a 4 × 3 factorial scheme (zero, one, two and three applications and three treatments R. glutinis, S. johnsonii and Acibenzolar-S-Methyl (ASM)). For this purpose were evaluated the area under the disease progress curve (AACPD), number of pods per plant (NVP), number of grains per pod (NGV), thousand grain mass (MMG) and productivity. For the results of the March cultivation, due to the low temperature, the maximum severity of bean common bacterial blight was 8% and the applications of yeasts were not significant for AACPD. The isolate R. glutinis showed the highest average of productivity with two applications, being 1006.44 kg ha-1. For October cultivation, R. glutinis and S. johnsonii isolates reduced AACPD by 66.84 and 58.42%, respectively with three applications. For productivity, R. glutinis and S. johnsonii showed no difference between the number of applications. The ASM showed a productivity of 4418.56 kg ha-1 with three applications. The results indicate that the yeasts R. glutinis and S. johnsonii reduce the severity of bean common bacterial blight and the most appropriate number of applications are two for both isolates.

Importância Do Acompanhamento Técnico E Gerenciamento Da Sangria Nos Seringais

“…Alguns estudos demonstram que as leveduras produzem compostos bioativos importantes para as plantas, tais como fitormônios, aminoácidos, enzimas e vitaminas (Mukherjee & Sen, 2015). Carvalho et al (2020) relata que algumas leveduras reduzem a severidade do crestamento bacteriano comum do feijoeiro, e ainda são capazes de atuar como indutoras de crescimento, sendo uma destas leveduras a Sporidiobolus johnsonii.…”