Extrato aquoso e biofermentados de fumo-bravo (Solanum mauritianum Scop) na proteção do feijoeiro (Phaseolus vulgaris L.) ao crestamento bacteriano comum

Abstract

A sort of smoke-bravo (Solanum mauritianum) is typically pioneer, abundant in Deciduous Forest of the Atlantic. While you are attributed medicinal properties, little is known about its effect on plant diseases. Thus, this study aimed to evaluate the aqueous extract (EA) and biofermentados in control of bacterial blight common bean, caused by the bacterium Xanthomonas axonopodis pv. phaseoli, assessment of severity, the phytoalexin induction in bean and defense enzymes, polyphenol oxidase and phenylalanine ammonia-lyase. The experiment was conducted in laboratory and greenhouse conditions using the IPR-Tuiuiu variety. The aqueous extracts of tobacco-bravo (EA) were evaluated at concentrations of 1; 5; 10 and 15% and 20%. Smoke-Bravo biofermentados with and without addition of 3% and brown sugar were tested at 5, 10, 15 and 20 days of fermentation, with distilled water as a control. Antimicrobial activity tests were performed in vitro on bacteria, induction of phytoalexin phaseolin, local and systemic effect on the severity of disease in bean plants and the induction of polyphenol oxidase enzymes and phenylalanine ammonia lyase. The tests were conducted in a completely randomized design with four replications. The aqueous extract (EA) smoke-induced brave phaseolin synthesis. The biofermentados significantly reduced the growth of X. axonopodis pv. phaseoli but the aqueous extract promoted stimulus. The aqueous extract and bio-fertilizer with adding brown sugar reduced the severity of bacterial blight on treated leaves. The aqueous extract and biofermentado with 15 and 20 days with the addition of brown sugar induced the activity of polyphenol oxidase enzymes and phenylalanine ammonia-lyase, and for the latter also systemically. These results indicate the potential for smoke-mad derivatives in bean plants to protect the common bacterial blight.