Semi-VOCs of Wood Vinegar Display Strong Antifungal Activities against Oomycete Species Globisporangium ultimum and Pythium aphanidermatum

Chenari Bouket, Ali and Narmani, Abolfazl and Sharifi, Kasra and Naeimi, Shahram and Afshar Mogaddam, Mohammad Reza and Hamidi, Ali Asghar and Luptakova, Lenka and Alenezi, Faizah N. and Belbahri, Lassaad (2023) Semi-VOCs of Wood Vinegar Display Strong Antifungal Activities against Oomycete Species Globisporangium ultimum and Pythium aphanidermatum. Microbiology Research, 14 (1). pp. 371-389. ISSN 2036-7481

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Abstract

Plant disease outbreaks are increasingly exacerbated by climate change and the conditions of stress combinations. They are negatively affecting crop yield and driving threats to food security in many areas of the world. Although synthetic pesticides offer relative success in the control of pests and plant diseases, they are often overused, and this method faces numerous drawbacks, including environmental toxicity, soil degradation, and adverse effects on human health. Therefore, alternatives are being developed and examined, including the biocontrol of pests and pathogens and biomass pyrolysis leading to wood vinegar that has shown great promise in agriculture and organic farming. However, while wood vinegar use is expanding and allows the control of numerous pests and bacterial and fungal diseases, its application to control oomycete diseases is limited. This study aimed to test wood vinegar for the control of oomycete plant pathogens from which six wood vinegars of pistachio, pomegranate, almond, pine, cypress, and walnut were produced. The inhibitory effects of volatile metabolites (semi-VOCs) of different wood vinegars concentrations (100%, 50%, 25%, 12.5%, and 6.25%) were examined against the hyphal growth of Globisporangium ultimum and Pythium aphanidermatum isolates. An in vitro analysis unambiguously demonstrated that for Globisporangium ultimum, the wood vinegar semi-VOCs of almond, pistachio (C 100% and 50%), and walnut (C 100%) totally inhibited mycelial growth. On the other hand, Pythium aphanidermatum, pistachio (C 100%, 50%, and 25%), and cypress (C 100%) expressed their abilities to completely inhibit the mycelial growth. Other treatments, including relevant concentrations of pine and pomegranate significantly inhibited the growth of mycelia of both species compared to the control (p ≤ 0.05). Therefore, wood vinegar could be considered a natural and organic product to use in agriculture to cope not only against pests, bacterial and fungal pests but also against emerging oomycete plant diseases.

Item Type: Article
Subjects: Science Global Plos > Medical Science
Depositing User: Unnamed user with email support@science.globalplos.com
Date Deposited: 14 Jun 2023 12:12
Last Modified: 11 Dec 2023 04:26
URI: http://ebooks.manu2sent.com/id/eprint/1132

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