Effects of Bacterial Strains to Inhibit Growth of Phytophthora pistaciae under Different Electrical Conductivities
Abstract:
Root and crown rot (gummosis) is known as the most destructive disease affecting pistachio in Iran. The efficiency of bacterial strains to reduce the growth rate of Phytophthora pistaciae was studied under different electrical conductivities (EC, 0, 2, 4, 8, 12 ds/m). Soil and rhizosphere samples were collected from pistachio growing regions in Kerman province, Iran, during 2011 - 2012. Overall, the strains of bacteria were presented in all sampling areas in both infected and uninfected orchards. Out of 400 bacterial isolates, 63% and 37% were collected from soil and rhizosphere samples, respectively. Among 400 bacterial isolates, 19 exhibited the highest ability to reduce the growth of P. pistaciae in dual culture, volatile and non-volatile compounds, though by different degrees. The degrees of inhibitory activities against mycelial growth of P. pistaciae by Pseudomonas fluorescens strains ranged from 40 to 97.5%, 8 to 97.5% and 7.5 to 90% in dual culture, non-volatile and volatile assays, respectively. The Bacillus subtilis strains reduced the growth of P. pistaciae by 22-92.5%, 17-85%, 21-92.5% in dual culture, non-volatile and volatile assays, respectively. The negative effects of ECs on the growth of P. pistaciae in modified CMA were observed in 8 and 12 ECs. ECs had no effect until 8 ds/m on the growth of P. pistaciae, while the mycelial growth decreased by ECs higher than 8 ds/m. No mycelial growth was observed at EC 14 ds/m. There were significant differences between different bacterial isolates, ECs and their interactions on the mycelial growth of P. pistaciae. The highest mycelial suppression belonged to isolates Nos. 123 and 112 in dual culture, volatile and non-volatile compounds test. More research is required to understand the native mechanisms involved in biological control under natural conditions in pistachio orchards
Article Type:
Research/Original Article
Language:
English
Published:
Journal of Nuts, Volume:9 Issue: 1, 2018
Pages:
21 - 30
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