Physiological and Anatomical Responses of Faba Bean Plants Infected with Chocolate Spot Disease to Chemical Inducers

Abstract

Plant diseases are biotic stresses that restrict crop plants’ ability to develop and produce. Numerous foliar diseases, such as chocolate spots, can cause significant production losses in Vicia faba plants. Certain chemical inducers, including salicylic acid (SA), oxalic acid (OA), nicotinic acid (NA), and benzoic acid (BA), were used in this study to assess efficacy in controlling these diseases. A foliar spray of these phenolic acids was used to manage the impacts of the biotic stress resulting from disease incidence. All tested chemical inducers resulted in a significant decrease in disease severity. They also enhanced the defense system of treated plants through increasing antioxidant enzyme activity (Peroxidase, polyphenol oxidase, β-1, 3-glucanase, and chitinase) compared to the corresponding control. Healthy leaves of faba plants recorded the lowest (p < 0.05) values of all antioxidant activities compared to those plants infected by Botrytis fabae. Moreover, the separation of proteins using SDS-PAGE showed slight differences among treatments. Furthermore, foliar spray with natural organic acids reduced the adverse effects of fungal infection by expediting recovery. The SA (5 mM) treatment produced a pronounced increase in the upper, lower epidermis, palisade thickness, spongy tissues, midrib zone, length, and width of vascular bundle. The foliar application with other treatments resulted in a slight increase in the thickness of the examined layers, especially by benzoic acid. In general, all tested chemical inducers could alleviate the adverse effects of the biotic stress on faba bean plants infected by Botrytis fabae.

Amelioration of NaCl stress on germination, growth, and nitrogen fixation of Vicia faba at isosmotic Na–Ca combinations and Rhizobium

“…Under saline conditions the reduction of seedling shoot, and root lengths FW, and DW is a common phenomenon in many plants. The effects of salinity on root length of legume plants were more drastic than on shoot length, which might be due to the effect of NaCl being more inhibitory on root growth than on shoot growth (El-Beltagi et al 2022 ; Alnefaie et al 2023 ). Na + accumulates more in roots than in shoots, e.g., in Sorghum plants (Tester and Davenport 2003).…”

Effect of salt stress on growth, physio-chemical mechanisms and anatomical alterations of Nigella sativa L

“…An increase in these parameters under osmotic stress may aid in storing more water within the plant while monitoring water storage and loss. When exposed to saline, Kallar grass displayed a decrease in stem vascular bundles, indicating an adaptation for increasing water use effectiveness and preventing plants from bursting during physiological drought (Alnefaie et al 2023). Similarly many plants decrease water and mineral permeability due to the width of xylem channels (Hajihashemi et al 2020).…”

Assessing agronomic performance, chocolate spot resistance, and heat tolerance for diverse Vicia faba genotypes under varying environmental conditions

“…Biotic and environmental stresses including chocolate spot and high temperature cause devastating influences on faba bean production in particular under the current climate crisis 9 , 10 . Chocolate spot caused by Botrytis fabae is a common fungal infection in different regions worldwide that generates substantial devastation in faba bean growth resulting in considerable production loss 11 , 12 .…”