Iranian Journal of Plant Protection Science

Iranian Journal of Plant Protection Science

The effect of somechemical compounds in eliciting of plant defense enzymes and reduction of Pistachio gummosis (Phytophthora drechsleri)

Document Type : Research Paper

Authors
Fariba Fathi 1
Roohallah Saberi-Riseh 2
Mohammad Moradi 3
1 M. Sc. Student, Department of Plant Protection, Vali-e-Asr university of Rafsanjan, Iran
2 Associate Professor, Department of Plant Protection, Vali-e-Asr university of Rafsanjan, Iran
3 Assistant Professor, Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan-Iran
10.22059/ijpps.2017.217261.1006742
Abstract
In order to determine the most efficient chemical compound in fluctuation of plant defense enzymes level and causing resistance to Phytophthora drechsleri in two pistachio cultivars (Sarakhs and Badami-riz-Zarand), a factorial experiment was carried out based on complete randomized design (CRD) with chemical compounds (potassium phosphite, fosetyl-aluminium, potassium silicate, complex amino acid, and siderophore). The results indicated that chemicals used for this experiment were able to reduce the percentage of death in pistachio seedlings as plants treated with potassium phosphite and amino acid complex with 100% and fosetyl-aluminium with 25% had the most and the least effects in these reduction of disease incidence, respectively. These compounds increased plants height, roots, and shoot fresh and dry weights in comparison to the control and inoculated plants with P. drechsleri. The results indicated that chemical compounds used for this experiment were able to reduce the percentage of death in seedling. Plants treated with pottasium phosphite Chemical compounds also enhanced enzymatic levels and phenolic compound content, which phenomenon was more obvious in simultaneous inoculation with disease agent and lead to enhancing the peroxidase, poly phenol oxidase, phenylalanin aminolyase enzymatic level, and total phenolic compound content.
Keywords
Chemical compounds
Peroxidase
phenolic compounds
pistachio
polyphenol oxidase
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  • Receive Date 22 December 2016
  • Revise Date 06 March 2017
  • Accept Date 27 May 2017