Agricultural Biotechnology

Agricultural Biotechnology

Induced Resistance in Apple Fruit by Bacillus cereus to Control Brown Rot Caused by Monilinia laxa

Document Type : Research Paper

Authors
Fatemeh Derikvand 1
Eidi Bazgir 2
Mustafa Darvish Nia 3
Hossein Mirzaei najafgholi 4
1 PhD Student in Plant Pathology, Department of Plant Protection, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
2 Associate Professor, Department of Plant Protection, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
3 Professor, Department of Plant Protection, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
4 Assistant Professor, Department of Plant Protection, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
10.22084/ab.2023.27048.1483
Abstract
Brown rot caused by Monilinia species causes significant pre- and post-harvest losses on stone and seed fruit trees. In our previous study, we successfully identified a bacterial biocontrol strain, Bacillus cereus AP13, which can be used to control brown rot. In this research, the amount of changes in some defense compounds such as guaiacol peroxidase, polyphenol oxidase, catalase, hydrogen peroxide and malondialdehyde in apple fruit after inoculation with an antagonistic isolate of Bacillus cereus and the pathogenic fungus Monilinia laxa was investigated. Treatment of apple fruit with B. cereus led to reduction of oxidative stress caused by M. laxa and production of hydrogen peroxide. In addition, the use of B. cereus in apple fruit caused a significant increase in the activity of the corresponding antioxidant enzymes. In general, the results of the present study confirmed the proposed mechanism of Bacillus cereus in controlling M. laxa through the regulation of hydrogen peroxide levels and the activation of the enzymatic antioxidant system.
Keywords
Apple
Resistance induction
Disease defense
Hydrogen peroxide
Malondialdehyde
Subjects
Agricultural Biotechnology
Volume 13, Issue 1
September 2022