The influence of treatment by different microorganisms on the development of alternariosis (Alternaria solani) and the potato yield

Authors

  • Adaa Shahat Aldiba Saratov State Agrarian University named after N.I. Vavilov
  • Ivan Dmitrievich Eskov Saratov State Agrarian University named after N.I. Vavilov

DOI:

https://doi.org/10.28983/asj.y2021i3pp4-8

Keywords:

potato alternaria, biological control, microorganism, Trichoderma, Bacillus

Abstract

Alternariosis is a dangerous disease of potatoes, which reduces its production in Russia and abroad. Due to the intraspecific variability of the pathogen, wide symptoms and a long period of immunity, it is very difficult to diagnose the disease and take protective measures. As a biological method of protection, eight microorganisms have been tested with an effect on alternaria (Alternariasolani (Ell. Et Mart.). Sor.); these bioagents were screened for their disease inhibitory activity in the field. Studies have shown that the treatment of potatoes with Trichoderma sp. and Bacillus thuringiensis showed a high value for the increase in plant size in both cultivars (44.6, 43.1 cm for Romano), (47.6, 42.7 cm for Labella) compared to control. The number of stems in plants treated with Pseudomonas jessenii was higher (4.0, 4.4 pcs) than in the control of both varieties. Potato processing Trichoderma sp. and Bacillus thuringiensis reduced the spread of the disease in the studied cultivars (23.0, 24.6% for Romano), (17.4, 20.3% for Labella) compared to controls. Treatment of potatoes with Trichoderma sp. and Bacillus thuringiensis increased the weight of the marketable yield on both varieties (18.1, 17.1 t / g for Romano), (19.8, 19.2 t / g for Labella) compared to the control.

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Author Biographies

Adaa Shahat Aldiba, Saratov State Agrarian University named after N.I. Vavilov

Post-graduate Student

Ivan Dmitrievich Eskov, Saratov State Agrarian University named after N.I. Vavilov

Doctor of Agricultural Sciences

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Published

2021-03-29

Issue

No. 3 (2021)

Section

Agronomy

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