Efficacy of Orange, Cinnamon, and Ginger Oils in Emulsion and Nano-emulsion Forms on Potato Bacterial Wilt Caused by Ralstonia solanacearum
Hassan, E., Sholala, T., Bader, O., Mustafa, S., El-fiki, I. (2022). Efficacy of Orange, Cinnamon, and Ginger Oils in Emulsion and Nano-emulsion Forms on Potato Bacterial Wilt Caused by Ralstonia solanacearum. EKB Journal Management System, 2(5), 237-253. doi: 10.21608/nvjas.2022.161758.1085
Eman Hassan; Tahsin Sholala; Omnia Bader; Shreen Mustafa; Ibrahime El-fiki. "Efficacy of Orange, Cinnamon, and Ginger Oils in Emulsion and Nano-emulsion Forms on Potato Bacterial Wilt Caused by Ralstonia solanacearum". EKB Journal Management System, 2, 5, 2022, 237-253. doi: 10.21608/nvjas.2022.161758.1085
Hassan, E., Sholala, T., Bader, O., Mustafa, S., El-fiki, I. (2022). 'Efficacy of Orange, Cinnamon, and Ginger Oils in Emulsion and Nano-emulsion Forms on Potato Bacterial Wilt Caused by Ralstonia solanacearum', EKB Journal Management System, 2(5), pp. 237-253. doi: 10.21608/nvjas.2022.161758.1085
Hassan, E., Sholala, T., Bader, O., Mustafa, S., El-fiki, I. Efficacy of Orange, Cinnamon, and Ginger Oils in Emulsion and Nano-emulsion Forms on Potato Bacterial Wilt Caused by Ralstonia solanacearum. EKB Journal Management System, 2022; 2(5): 237-253. doi: 10.21608/nvjas.2022.161758.1085

Efficacy of Orange, Cinnamon, and Ginger Oils in Emulsion and Nano-emulsion Forms on Potato Bacterial Wilt Caused by Ralstonia solanacearum

New Valley Journal of Agricultural Science
Article 2, Volume 2, Issue 5, July 2022, Page 237-253  XML PDF (1.32 MB)
Document Type: Original Research
DOI: 10.21608/nvjas.2022.161758.1085
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Authors
Eman Hassan email orcid 1; Tahsin Sholalaorcid 2; Omnia Baderorcid 3; Shreen Mustafaorcid 3; Ibrahime El-fikiorcid 1
1Department of Plant Pathology, Faculty of Agriculture, Benha University, Benha 13511, Egypt.
2Environmental Biotechnology Department, College of Biotechnology, Misr University for Science and Technology, Giza 12563, Egypt.
3Department of Genetics and Genetic Engineering, Faculty of Agriculture, Benha University, Benha 13511, Egypt.
Abstract
Antibacterial activity of essential plant oils ex. orange, cinnamon, and ginger in normal nano-emulsion forms against potato bacterial wilt disease caused by Ralstonia solanacearum was screened in vitro and in vivo. All treatments revealed inhibitory effects in vitro on growth of R. solanacearum compared to the control treatment. In this respect, 0.05% ginger nano-emulsion oil (GIN-NE) increased the bacterial inhibition zone to 18.5 mm, followed by cinnamon essential oil ex. CIN-NE and CIN-EO (15.5 and 11.5 mm, respectively) while, the inhibition zone of bacterial growth recorded the greatest inhibition of 22.0 mm followed by 21.0 mm in reaction to 0.10% cinnamon nano-emulsion oil (CIN-NE) and ginger nano-emulsion (GIN- NE) oil comparing with control treatments. The bacterial inhibition zone of R. solanacearum was inhibited to 27.5, 25.8, and 21.5 mm in response to 0.20% GIN-NE, CIN-NE, and CIN-EO, respectively. Applying 0.20% concentration of each tested essential plant oil as foliar spray on Cara and Spunta cvs. reduced disease severity index % in comparison to control. All tested treatments decreased bacterial wilt disease assessment than control treatment. The treatment effect on the Spunta cultivar was more effective in decreasing disease severity index % of bacterial wilt disease than the Cara cultivar. All tested treatments increased potato yield. Relative expression profiles of Serine protease, glutathione S-transferase, catalase, and peroxidase genes in Cara and Spunta cultivars after inoculation with R. solanacearum showed positive transcriptome alterations in response to essential oils at 0.20% concentrations in normal and nano-emulsion form in comparison to the positive control.
Keywords
Ralstonia solanacearum; essential oils; gene expression; nano-emulsion
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