Biological control of Hemileia vastatrix berk. & broome with bacillus subtilis cohn and biochemical changes in the coffee

Detalhes bibliográficos
Autor(a) principal: Cacefo, Viviane
Data de Publicação: 2017
Outros Autores: de Araújo, Fábio Fernando, Pacheco, Ana Cláudia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1200
Resumo: Hemileia vastatrix stands out as one of the main phytosanitary problems of the coffee culture. The objective of this study was to evaluate the efficiency of the biological control of Hemileia vastatrix and detect some biochemical changes in plants of cultivars Icatu and Mundo Novo treated with foliar spray of Bacillus subtilis and azoxystrobin under field conditions. After the applications, leaves were collected for visual assessment of H. vastatrix severity in accordance with diagrammatic scales. For the biochemical evaluations related to plants defense, leaf tissue samples were collected for the analysis of proline, total phenols, total protein and lipid peroxidation. B. subtilis acted effectively in control of H. vastatrix in both cultivars, but with less efficiency than the azoxystrobin. Plants treated with B. subtilis presented greater proline, total phenols and total proteins in their leaves on the application of azoxystrobin. The cultivar Mundo Novo was more responsive to treatments that Icatu.
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spelling Biological control of Hemileia vastatrix berk. & broome with bacillus subtilis cohn and biochemical changes in the coffeeControle biológico da ferrugem com bacillus subtilis e alterações bioquímicas no cafeeiroCoffea arabicainduced resistancerhizobacteriumCoffea arabicaindução de resistênciarizobactériaHemileia vastatrix stands out as one of the main phytosanitary problems of the coffee culture. The objective of this study was to evaluate the efficiency of the biological control of Hemileia vastatrix and detect some biochemical changes in plants of cultivars Icatu and Mundo Novo treated with foliar spray of Bacillus subtilis and azoxystrobin under field conditions. After the applications, leaves were collected for visual assessment of H. vastatrix severity in accordance with diagrammatic scales. For the biochemical evaluations related to plants defense, leaf tissue samples were collected for the analysis of proline, total phenols, total protein and lipid peroxidation. B. subtilis acted effectively in control of H. vastatrix in both cultivars, but with less efficiency than the azoxystrobin. Plants treated with B. subtilis presented greater proline, total phenols and total proteins in their leaves on the application of azoxystrobin. The cultivar Mundo Novo was more responsive to treatments that Icatu.A ferrugem destaca-se como um dos principais problemas fitossanitários da cultura do café. O objetivo deste trabalho foi avaliar a eficiência do controle biológico da ferrugem e detectar alterações bioquímicas nas plantas das cultivares Icatu e Mundo Novo em função da pulverização foliar com Bacillus subtilis e azoxistrobina em condições de campo. Após as aplicações foram coletadas folhas para avaliação visual da severidade da ferrugem de acordo com escalas diagramáticas. Para a avaliação bioquímica relacionada com a defesa nas plantas, foram coletadas amostras de tecido foliar para realização de análises de prolina, fenóis totais, proteínas totais e peroxidação de lipídeos. B. subtilis atuou de forma eficaz no controle da ferrugem nas duas cultivares testadas, porém com desempenho inferior a azoxistrobina. O tratamento com B. subtilis proporcionou maiores teores de prolina, fenóis totais e proteínas totais nas folhas em relação à aplicação de azoxistrobina, com a cultivar Mundo Novo sendo mais responsiva aos tratamentos que a Icatu.Editora UFLA2017-03-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/mswordhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1200Coffee Science - ISSN 1984-3909; Vol. 11 No. 4 (2016); 567 - 574Coffee Science; Vol. 11 Núm. 4 (2016); 567 - 574Coffee Science; v. 11 n. 4 (2016); 567 - 5741984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAenghttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/1200/pdf_1200https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1200/1691Copyright (c) 2017 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessCacefo, Vivianede Araújo, Fábio FernandoPacheco, Ana Cláudia2017-03-23T14:17:28Zoai:coffeescience.ufla.br:article/1200Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:59.432118Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Biological control of Hemileia vastatrix berk. & broome with bacillus subtilis cohn and biochemical changes in the coffee
Controle biológico da ferrugem com bacillus subtilis e alterações bioquímicas no cafeeiro
title Biological control of Hemileia vastatrix berk. & broome with bacillus subtilis cohn and biochemical changes in the coffee
spellingShingle Biological control of Hemileia vastatrix berk. & broome with bacillus subtilis cohn and biochemical changes in the coffee
Cacefo, Viviane
Coffea arabica
induced resistance
rhizobacterium
Coffea arabica
indução de resistência
rizobactéria
title_short Biological control of Hemileia vastatrix berk. & broome with bacillus subtilis cohn and biochemical changes in the coffee
title_full Biological control of Hemileia vastatrix berk. & broome with bacillus subtilis cohn and biochemical changes in the coffee
title_fullStr Biological control of Hemileia vastatrix berk. & broome with bacillus subtilis cohn and biochemical changes in the coffee
title_full_unstemmed Biological control of Hemileia vastatrix berk. & broome with bacillus subtilis cohn and biochemical changes in the coffee
title_sort Biological control of Hemileia vastatrix berk. & broome with bacillus subtilis cohn and biochemical changes in the coffee
author Cacefo, Viviane
author_facet Cacefo, Viviane
de Araújo, Fábio Fernando
Pacheco, Ana Cláudia
author_role author
author2 de Araújo, Fábio Fernando
Pacheco, Ana Cláudia
author2_role author
author
dc.contributor.author.fl_str_mv Cacefo, Viviane
de Araújo, Fábio Fernando
Pacheco, Ana Cláudia
dc.subject.por.fl_str_mv Coffea arabica
induced resistance
rhizobacterium
Coffea arabica
indução de resistência
rizobactéria
topic Coffea arabica
induced resistance
rhizobacterium
Coffea arabica
indução de resistência
rizobactéria
description Hemileia vastatrix stands out as one of the main phytosanitary problems of the coffee culture. The objective of this study was to evaluate the efficiency of the biological control of Hemileia vastatrix and detect some biochemical changes in plants of cultivars Icatu and Mundo Novo treated with foliar spray of Bacillus subtilis and azoxystrobin under field conditions. After the applications, leaves were collected for visual assessment of H. vastatrix severity in accordance with diagrammatic scales. For the biochemical evaluations related to plants defense, leaf tissue samples were collected for the analysis of proline, total phenols, total protein and lipid peroxidation. B. subtilis acted effectively in control of H. vastatrix in both cultivars, but with less efficiency than the azoxystrobin. Plants treated with B. subtilis presented greater proline, total phenols and total proteins in their leaves on the application of azoxystrobin. The cultivar Mundo Novo was more responsive to treatments that Icatu.
publishDate 2017
dc.date.none.fl_str_mv 2017-03-23
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1200
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1200
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1200/pdf_1200
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1200/1691
dc.rights.driver.fl_str_mv Copyright (c) 2017 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2017 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/msword
dc.publisher.none.fl_str_mv Editora UFLA
publisher.none.fl_str_mv Editora UFLA
dc.source.none.fl_str_mv Coffee Science - ISSN 1984-3909; Vol. 11 No. 4 (2016); 567 - 574
Coffee Science; Vol. 11 Núm. 4 (2016); 567 - 574
Coffee Science; v. 11 n. 4 (2016); 567 - 574
1984-3909
reponame:Coffee Science (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Coffee Science (Online)
collection Coffee Science (Online)
repository.name.fl_str_mv Coffee Science (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com
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