Amelioration of Pathogen Induced Biotic Stress to Vegetable Crops by Plant Beneficial Bacteria: A Review

Abstract

Among various crop damaging factors, biotic stresses primarily contribute to the limitation of the growth and development of plants, which leads to huge yield losses. Globally, about 25% crop yield is lost due to diseases and insect infestation. The production and consumption of vegetables is growing worldwide due to its nutritional value in human dietary systems. The vegetables are attacked by different soil borne pathogens which compromise yield and quality. To prevent such devastating effects, pesticides are applied in high throughput vegetable cultivation practices. However, the excessive and imprudent application of pesticides negatively affects the microbial diversity and soil biological activity. This in turn, detrimentally affects the yield and quality of vegetables. Eco-friendly sustainable agricultural practices that employ low cost microbial formulations can play pivotal roles in the management of biotic stresses. The use of plant beneficial bacteria to increase vegetable production may restrict pesticides application and also prevent the emergence of resistance of pathogens against toxic chemicals. Considering these, an attempt is made herein to highlight the impact of biotic stresses especially bacterial and fungal pathogens on some of the popularly grown vegetables. This review provides information about the active biomolecules associated with disease suppression and significance of plant beneficial bacteria in the amelioration of lethal vegetable diseases. The interplay between the soil beneficial microbes and vegetables will facilitate the development of bacteria-based antagonist strategies for inexpensive production of vegetables in stressful open field conditions.