EVALUATION THE EFFICACY OF BAKING YEAST , SOME NUTRIENTS AND SALICYLIC ACID TO CONTROL MACROPHOMINA PHASEOLINA

M.Saleh, Nahida

	EVALUATION THE EFFICACY OF BAKING YEAST , SOME NUTRIENTS AND SALICYLIC ACID TO CONTROL MACROPHOMINA PHASEOLINA
The Iraqi Journal of Agricultural Science
Article 1, Volume 40, Issue 6, 2009, Pages 9-16
Author
Nahida M.Saleh
Abstract
Damping off caused by Macrophomina phaseolina has become among the most dangerous diseases for melon (Cucumis melon L.) in Iraq . Thus a trial was conducted to evaluate the efficacy of yeast Saccharomyces cerevisiae , some nutrients and salicylic acid to control the disease . Results indicated that yeast showed a potential as a biological control agent against the pathogenic fungus Macrophomina phaseolina and inhibited the growth of pathogen at 45.4 and 64.8 % when used at concentrations 2 and 5 gL-1 respectively . To achieve 50% inhibition (IC50) , 2.8 gL-1 of yeast was required . Result also indicated that application of silicon, copper , salicylic acid , S. cerevisiae and Benomyl resulted in a significant reduction of seedling pre –and post- emergence damping off in comparision with the control treatment (inoculated with pathogen only ). Combination of S. cerevisiae with the silicon was prevented pre- and post –emergence infection . While the post emergence damping off was prevented by the antagonistic yeast in combination with salicylic acid .Also , it was found that application of S. cerevisiae improved the dry weight of shoots and roots and plant height at 2.61g .1.09g and 52.8 cm respectively .Results reveald that combination of S. cerevisiae with silicon significantly increased dry weight of shoots and roots and plants height comparted with the other treatments .

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