IMPACT OF COMPOST TEA IN CONTROLLING CHOCOLATE LEAF SPOT DISEASE AND SOIL MICROORGANISMS' DENSITY IN FABA BEAN (VICIA FABA L.) | ||||
| Egyptian Journal of Desert Research | ||||
| Article 4, Volume 68, Issue 1, June 2018, Page 89-116 PDF (498.61 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejdr.2018.5565.1011 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Heba Ibrahim  
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| Department of Soil Fertility and Microbiology, Desert Research Center, Cairo, Egypt | ||||
| Abstract | ||||
| This study was conducted to determine the effect of compost tea (CT) as an alternative biological fungicide for controlling chocolate leaf spot disease in faba bean, with different application methods, in addition to the effects on soil biota, yield and growth parameters of faba bean. Compost tea as a foliar spray (F) and as a soil drench (SD), significantly decreased disease severity, while increased it by seed soaking (SS). Soil drenching, significantly increased yield weight, number of leaves, pods and seeds and weight of seeds. Soil microorganisms were enhanced significantly with the foliar spray treatment. Peroxidase enzyme (PO) increased by 200% by all methods. Polyphenol oxidase enzyme (PPO) reached 1411% by integrated treatment with F, SD and SS at 50% compost tea concentration. Total phenols reached 120% by SD at 25%. It can be concluded that compost tea after brewing for six days, can control chocolate leaf spot disease in broad bean. In addition, it improves almost all yield parameters, plant disease resistance against the fungal pathogen and enhanced soil microbs. | ||||
| Keywords | ||||
| chocolate leaf spot; compost tea; fungal pathogen; Vicia fabae; soil microorganisms | ||||
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