Control of Chocolate Spot Disease by Non Traditional Methods on Faba Bean Plants | ||||
| Egyptian Journal of Phytopathology | ||||
| Article 10, Volume 42, Issue 1 - Serial Number 42, June 2014, Page 143-158 PDF (170.89 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejp.2014.96745 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Howida Metwaly* | ||||
| Central Lab. Organic Agric., Agric. Res. Centre, Giza, Egypt | ||||
| Abstract | ||||
| Some chemical inducers, i.e. ascorbic, citric, salicylic acids and calcium chloride (as a nutrient salt) were evaluated to control faba bean chocolate spot disease. All tested organic acids significantly reduced the in vitro mycelial growth of the pathogenic fungus (Botrytis fabae Sard.) and complete inhibition of growth was recorded when 2500 ppm concentration was applied. Salicylic acid was the most effective one followed by ascorbic acid. Plant treatment with organic acids and calcium chloride under greenhouse and/or field conditions led to significant effect on controlling the disease and increasing phenols content as well as the activity of oxidative enzymes in the two tested varieties, i.e. Giza3 and Giza716, compared to control treatment. Giza3 was more susceptible than Giza716 and less in chemical components. | ||||
| Keywords | ||||
| Calcium chloride; chocolate spot disease; faba bean; organic acids; oxidative enzymes and phenols content | ||||
|
Statistics Article View: 98 PDF Download: 189 |
||||
