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Journal of Environmental Science and Technology
  Year: 2016 | Volume: 9 | Issue: 1 | Page No.: 170-187
DOI: 10.3923/jest.2016.170.187
Green Chemistry for Inducing Resistance Against Chocolate Spot Disease of Faba Bean
M.A. Elwakil, M.A. Abass, M.A. El-Metwally and Mona S. Mohamed

Abstract:
Uses of a green chemistry in form of antioxidants and micronutrients for seed treatments or for foliar spray on faba bean plants was implemented as a delicate tactic for controlling chocolate spot disease cause by Botrytis fabae. The in vitro trials revealed that salicylic acid at 7 mM inhibited the growth of B. fabae followed by zinc at 8 g L–1 and iron at 4 g L–1. The combinations of hydroquinone (HQ), salicylic acid (SA), zinc (Zn) and iron (Fe); (HQ+SA+Fe, HQ+SA+Zn and HQ+Zn+Fe) significantly reduced the growth of the fungus. Field experiment showed that all tested combinations in form of seed soaking or foliar spraying confirmed the in vitro results as they decreased the disease severity of chocolate spot. On the other hand, the physiological characters included the photosynthetic pigments (chlorophyll a, b and carotenoids), total phenols, proline content in the leaves, total protein in seeds, antioxidant activities in both leaves and seeds were also increased. So far, application of the above tactics may be recommended as delicate methods to increase the plant resistance against a number of plant pathogens including chocolate spot pathogen of faba bean (B. fabae). However, large scale application is needed to confirm these data.
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How to cite this article:

M.A. Elwakil, M.A. Abass, M.A. El-Metwally and Mona S. Mohamed, 2016. Green Chemistry for Inducing Resistance Against Chocolate Spot Disease of Faba Bean. Journal of Environmental Science and Technology, 9: 170-187.

DOI: 10.3923/jest.2016.170.187

URL: https://scialert.net/abstract/?doi=jest.2016.170.187

 
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