In vitro evaluation of bioagents and fungitoxicants against Fusarium oxysporum and Fusarium solani causing corm rot of saffron (Crocus sativus) in Kashmir, India

Shah, Matukdhari; Ahmad, M.; Sagar, Vidhya Ram; Padder, Bilal A.; Ahanger, F.A.; Sofi, T. A.; Nabi, Asha; Mir, Abid; Kausar, Samra

doi:10.17660/actahortic.2018.1200.21

Cited by 7 publications

(7 citation statements)

References 2 publications

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“…gladioli, with the inhibition ranging from 6 to 10 mm [54]. Inhibition of mycelial growth of F. oxysporum and Fusarium solani reported in this work is similar to the inhibition previously reported for chemical fungicides [34]. Carbendazim is a benzimidazole group of fungicides that interfere with the energy production and cell wall synthesis of fungi [55], and also induce nuclear instability by disturbing the cell division [56].…”

Section: In Vitro Evaluationsupporting

confidence: 86%

“…Because of the lack of improved resistant genotypes due to sterile triploid, the disease is mainly managed by chemical fungicides [13,34]. However, their continuous application not only has a deleterious impact on environment, beneficial microflora, and human health [35], but it is also responsible for evolution of resistant races of the Fusarium pathogens [36].…”

Section: Introductionmentioning

confidence: 99%

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Role of Biocontrol Agents in Management of Corm Rot of Saffron Caused by Fusarium oxysporum

et al. 2020

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Saffron (Crocus sativus L.) is considered as one of the most expensive spices. Fusarium corm rot of saffron, caused by Fusarium oxysporum, is known to cause severe yield losses worldwide. In the present study, efficacy of biocontrol agents (Trichoderma asperellum, Pseudomonas fluorescens, Pseudomonas aeruginosa, Pseudomonas putida, Bacillus stratosphericus, Bacillus pumilus, and Bacillus subtilis) along with a chemical fungicide, carbendazim, was evaluated for managing the corm rot of saffron. Under in vitro conditions, using dual culture and poison food techniques on potato dextrose agar, T. asperellum and carbendazim significantly reduced the mycelial growth of the pathogen F. oxysporum, with the inhibition of 62.76 and 60.27%, respectively, compared with control. Under field conditions, dipping of saffron corms in carbendazim and T. asperellum exhibited maximum reduction of 82.77 and 77.84%, respectively, in the disease incidence, during the first year of experiment. However, during the second year, maximum reduction in the incidence of corm rot (68.63%) was recorded with the T. asperellum. Moreover, the population density of F. oxysporum was also significantly reduced by 60 and 80.19% while using T. asperellum after 75 and 260 days of sowing of saffron corms, compared to its population before planting of corms. In case of growth promotion traits, such as sprouting and flowering, biocontrol treatments reduced the number of days (average) of sprouting and flower emergence after sowing, compared to control.

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Section: In Vitro Evaluationsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Role of Biocontrol Agents in Management of Corm Rot of Saffron Caused by Fusarium oxysporum

et al. 2020

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“…Application of fungicides is popular, readily available, easy to handle over larger areas, and an effective method of managing diseases in agricultural crops. Under in vitro conditions, complete mycelial inhibition of F. oxysporum and F. solani isolated from the infected saffron corms, using carbendazim has been recorded [128]. Carbendazim was also reported to be highly effective in checking the mycelial growth of F. oxysporum f. sp.…”

Section: Chemical Managementmentioning

confidence: 98%

Corm Rot of Saffron: Epidemiology and Management

et al. 2021

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Saffron, comprising of dried stigmas of the plant known as Crocus sativus, is one of the most important and scantly cultivated agricultural products. It has been used as a precious spice for the last at least 3500 years. Due to its numerous medicinal qualities and pharmacological applications, it is considered as a “golden condiment”, and its demand and consumptions has risen over a period of time. Although efforts are continuously being made to enhance the productivity in the traditional areas and promote the cultivation of saffron in the newer areas, there are several constraints hindering these efforts. Prevalence of corm rot is one such limiting factor which results in the reduction in saffron production and decline in the area under its cultivation. The disease not only reduces the yield substantially, but also adversely affects the production of daughter corms. Complete understanding and knowledge about the disease is still lacking due to the inadequate information about its etiology and epidemiology. Moreover, due to the non-availability of resistant genotypes and lack of improved cultural practices, presently no effective and sustainable management strategies are available. This review article gives an overall account of the history and impact of saffron corm rot, its present status, yield losses caused by it, dynamics of the pathogens associated with the disease, their survival and dispersal, factors influencing disease intensity, epidemiology and sustainable management strategies. As comprehensive information on the disease is presently not available, an attempt has been made to review the current knowledge regarding corm rot of saffron. The information about the disease discussed here can eventually be beneficial for the growers, students, researchers, plant protection organizations, development departments, extension workers, policy makers, government agencies and public organizations.

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“…Corm rot is a major disease for the saffron decline in most parts of the world so quality planting materials should be used (Gupta et al, 2021). Corm rot of saffron is a destructive fungal disease caused by Fusarium oxysporum and Fusarium solani over which Trichoderma viride and Trichoderma herzianum have shown effective control in in-vitro condition (Shah et al, 2018). Captan 50WP (50 µL mL -1 ) effectively inhibited mycelial growth on F. oxysporium and F. solani followed by mancozeb 75 WP (100 µL mL -1 ) as non-systemic fungitoxicants (Shah et al, 2018).…”

Section: Corm Treatmentmentioning

confidence: 99%

“…Corm rot of saffron is a destructive fungal disease caused by Fusarium oxysporum and Fusarium solani over which Trichoderma viride and Trichoderma herzianum have shown effective control in in-vitro condition (Shah et al, 2018). Captan 50WP (50 µL mL -1 ) effectively inhibited mycelial growth on F. oxysporium and F. solani followed by mancozeb 75 WP (100 µL mL -1 ) as non-systemic fungitoxicants (Shah et al, 2018). Selected corms must be treated with 150 g of Mancozeb 75 W.P.…”

Section: Corm Treatmentmentioning

confidence: 99%

Saffron (Crocus Sativus L.): A Potential High Value Crop for Hilly Areas

Shrestha¹,

Regmi²

2022

Review.food.agr.

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Saffron (Crocus sativus L.) is a perennial, herbaceous geophyte successfully grown in the temperate region. Its stigmas are the most economical part and the most expensive spice on earth. Secondary metabolites: crocin, picrocrocin and safranal are responsible for its colour, flavour and aroma respectively. It is used as spice, fragrance, dye, cosmetics and for medicinal purposes. It can also be grown under rainfed conditions and low nutrient input in the hilly areas of Nepal at an altitude of 1500-2800 meters above sea level. Annually, Nepal produces around 7-10 kilograms of saffron which is far beyond the national demand. It is a low volume high value commodity and the availability of its suitable agroclimatic conditions in Nepal has created an immense possibility towards its production leading to import substitution and export promotion. Along with the proper nutrient management, proper plant density with adequate irrigation facilities and weed management, availability of disease free and quality corms, technical knowledge on modern room cultivation and proper postharvest processing are the key factors that should be looked after for the higher production of saffron.

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In vitro evaluation of bioagents and fungitoxicants against Fusarium oxysporum and Fusarium solani causing corm rot of saffron (Crocus sativus) in Kashmir, India

Cited by 7 publications

References 2 publications

Role of Biocontrol Agents in Management of Corm Rot of Saffron Caused by Fusarium oxysporum

Role of Biocontrol Agents in Management of Corm Rot of Saffron Caused by Fusarium oxysporum

Corm Rot of Saffron: Epidemiology and Management

Saffron (Crocus Sativus L.): A Potential High Value Crop for Hilly Areas

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