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Role of Sodium bicarbonate, Bacillus polymyxbeacteria and thermal pressure with the Interaction of heas factors in inhibition of molecular identified Aspergillusparasiticus that producedthe poisonaflatoxinB1and Combined local and imported apple fruits | ||
| Euphrates Journal of Agriculture Science | ||
| Article 1, Volume 8, Issue 2, 2016, Pages 201-212 | ||
| Abstract | ||
| This study was conducted to isolate and diagnose the fungus AspergillusparasiticusCombined local and imported apple fruits using traditional methods have confirmatory diagnosis of this fungus was conducted using the Polymerase Chain Reaction technique (PCR) and test the effectiveness of a number of integrated pest management programs to control it.chemical detection using thin layer chromatography plates Technology (TLC) showed that seven isolates of the fungus A.parasiticusfrom12 isolation (58%) Would producing poison aflatoxin B1.Insulation results also showed the presence of two isolate of bacteria ,have the ability to contrast with fungusA.parasiticusand gave the isolation of bacteria Bp4Bacilluspolymyxaisolated from apple fruits inhibition highest percentage inhibition of the fungus as reached at 80%, and the results also showed that the integrated pest management program, consisting of isolation Bp4 with substance sodium bicarbonate is the best in terms of the ability to fight against rot caused by the fungus A.parasiticus, as the percentage of infectedfungusA.parasiticus of 8.53% which was significantlydifferente from the increase in the control treatment (fruits treatment vaccine A.parasiticus only), which was to 58.33%, while the infection rate of the injured fruits that applied on it the same program 75% at the time that infection rate in the treatment of comparisonreaghed 91.66. | ||
| Keywords | ||
| Aspergillusparasiticus; Bacillus polymyxa | ||
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