Abstract
ABSTRACT The effect of nano-silicon (NSi) at concentrations of 1.5 and 3mM in controlling the chocolate spot disease of Vicia faba L. was investigated. Botrytis fabae the causal of chocolate spot disease was isolated from infested leaves of faba bean collected from different fields of Dakahlia governorate in the winter of 2016. B. fabae isolated from Elsinbilawin (isolate B1) showed the maximum rates of disease severity (DS) and disease incidence (DI). The application of NSi caused a significant reduction in DS and DI of faba bean chocolate spot. Infection with B. fabae caused a great loss in chloroplasts number per mesophyll cell and changed the ultrastructure of chloroplasts. However, NSi-treated plants showed a significant increase in chloroplast, cell wall thickness, while the other cell organelles were kept in a good shape. In addition, NSi treatment enhanced the accumulation of proline and increased the total phenols. It also improved the activities of protective enzymes, peroxidase (POD) and polyphenol oxidase (PPO) comparing with the untreated control. Besides, it enhanced the accumulation of protein in infected plants in comparison with the pathogen-alone treatment. Under energy dispersive X-ray analysis (EDX), the NSi-treated plants showed a significant increase in silicon concentration that protects the plant from external damaging factors.
Highlights
The importance of faba bean (Vicia faba L.) is attributed to the constant usage as a source of protein (24–30%) in food and feed besides its ecological role in improving soil quality as a part of the nitrogen fixation process [1]
B. fabae (Figure 2) that was found to be associated with chocolate spot disease symptoms on faba bean leaves collected from five locations in Dakahlia Governorate
The disease incidence (DI) ranged from 55% to 90% and disease severity (DS) ranged from 2 to 5 but B. fabae isolated from Elsinbilawin was the most aggressive one; recording the maximum values of both DI and DS (90% and 5, respectively)
Summary
The importance of faba bean (Vicia faba L.) is attributed to the constant usage as a source of protein (24–30%) in food and feed besides its ecological role in improving soil quality as a part of the nitrogen fixation process [1]. Faba bean is exposed to many abiotic and biotic stresses that negatively affect the final productions [2]. The cultivated area of bean plants around the world was reduced from 5 million in 1965 to 2.4 million hectares in 2016 due to many stresses that may be biotic and/or abiotic [3]. B. fabae considered one of the most common diseases of faba bean in several regions throughout the world [4]. It resulted in a great damage in foliage, limit photosynthesis activity and causing great loss in the yield [5]. Faba bean protection against this disease is important to overcome the increasing demand of this crop in Egypt [2]
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