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Asian Journal of Plant Pathology

Year: 2014 | Volume: 8 | Issue: 2 | Page No.: 45-54
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Authors

Abeer A. Ali

K.M. Abd El-Hai

Marwa A.M. Atwa

Keywords

Research Article

Management of Chocolate Spot Disease of Vicia faba using Nutritional Elements

Abeer A. Ali, K.M. Abd El-Hai and Marwa A.M. Atwa
Chocolate spot disease is a major limiting factor of faba bean growth and productivity. In this study, laboratory and field experiments were conducted in 2012/2013 and 2013/2014 winter seasons to determine the effect of molybdenum, boron and calcium in comparison to bio-fungicide (blight stop) and chemical fungicide (Kocide 101) for the management of chocolate spot disease and enhancing growth, physiological activities and yield of faba bean plants. The results of laboratory experiments revealed that boron at 6 ppm was the most effective on decreasing pathogen growth after kocide 101 and blight stop. However, calcium 6 mL L-1 has no effect on fungal linear growth. In field, kocide 101 and blight stop led to the maximum reduction of chocolate spot disease severity followed by boron at 2 ppm then molybdenum at 4 ppm then calcium at 6 mL L-1. The highest values of chlorophyll a and b were recorded with calcium 4 mL L-1 followed by boron at 2 ppm. Also, the high total phenol and wyeron acid content obtained from the application of boron at 2 ppm after blight stop and kocide 101. From nutritional elements, calcium at 6 mL L-1 gave highest increase in plant height followed by boron 2 ppm then molybdenum 4 ppm. The highest increase in branches number was recorded with boron at 2 ppm. Calcium at 6 mL L-1 gave the highest values of pods number, plant seed yield and weight of 100 seed followed by boron at 2 ppm. Nutritional elements (boron at 2 ppm, calcium 6 mL L-1 and molybdenum at 4 ppm) are promising trend in decreasing of chocolate spot disease of faba bean, where it decreased infection, environmental friendly and coast effective compared with the ordinary fungicides.
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