The Effect of Biopreparations and Biostimulants on the Chemical Composition and Microorganisms Associated with Verticillium Wilt of Horseradish Roots (Armoracia rusticana Gaertn.)

Katarzyna Gleń-Karolczyk,Adam Florkiewicz,Elżbieta Boligłowa,Lidia Luty,Agnieszka Filipiak-Florkiewicz

doi:10.3390/app11020680

Katarzyna Gleń-Karolczyk, Adam Florkiewicz + Show 3 more

Open Access

https://doi.org/10.3390/app11020680

Copy DOI

Journal: Applied sciences	Publication Date: Jan 12, 2021
Citations: 2	License type: CC BY 4.0

Affiliation: University of Agriculture in Krakow

Abstract

The basic foundation of plant production consists in plant protection treatments, which largely shape the quality of plant raw material intended for the food industry. Due to its long growing season, horseradish requires more treatments than average. Intensive protection based on synthetic pesticides favours the accumulation of their residues in plants and generates serious environmental problems. We have examined the effect of chemical protection and its reduced variant as well as three variants of biological protection, differentiated in terms of preparations used for seedlings treatment (Pythium oligandrum, Bacillus subtilis, and Ecklonia maxima), on the content of dry matter, protein, fat, carbohydrates, and the disease severity index (DSI) of Verticillium wilt of horseradish roots. The quantitative and qualitative changes in the microorganism communities associated with this disease were determined. Thirty-four species of fungi and Globisporangium irregulare have been shown to contribute to the pathogenesis of Verticillium wilt. The following were found with the highest frequency: Verticillium dahliae (14.37%), G. irregulare (6.87%), Ilyonectria destructans (6.73%), Fusarium acuminatum (6.53%), Rhisoctonia solani (6.75%), Epicoccum nigrum (5.56%), and Alternaria brassicae (5.36%).We found that water deficit promotes the increase of DSI and reduces the number and richness of fungal species isolated from diseased roots. The variant of biological protection with treatment of seedlings of E. maxima extract and with reduced chemical protectionin dry seasons give the best protective effects. Under conditions of optimal water supply, biological protection (P. oligandrum) is more effective than chemical protection. Biological protection increases biodiversity in the population of microorganisms that contribute to blackening of the conductive bundles of horseradish roots. There is a significant negative correlation between the number of isolated microorganisms and the DSI value. Increasing the number of the CFUs is accompanied by a reduction in the symptoms of Verticillium wilt of horseradish roots. Biological protection in years with sufficient water supply results in a significant increase in the content of dry matter, protein, and carbohydrates in horseradish roots. Under the influence of protective treatments, the ash content in the roots and its alkalinity decrease.

Highlights

Known in the past under a variety of names—Sinapi persicum, Raphanus vulgaris, Raphanus rusticanus, and Cochlearia armoracia—the horseradish (Armoracia rusticana Gaertn.)is a perennial plant belonging to the Brassicaceae family, native to the Mediterranean [1,2].For centuries, it has been a valued medicinal plant, used as a condiment and known as a natural cosmetic and food preservative [3], even though it was introduced into cultivation as late as the end of the eighteenth century
The study showed that Verticillium wilt of horseradish roots, which determines the plant’s suitability for food processing, is a serious problem in its cultivation
In seasons with a high water deficit, where the disease severity index (DSI) of roots reaches 52.00%, a good opportunity to improve the health of plants is provided by the variant of biological protection using E. maxima for seedling treatment, as well as reduced chemical protection (RChP)

Summary

Introduction

Is a perennial plant belonging to the Brassicaceae family, native to the Mediterranean [1,2] It has been a valued medicinal plant, used as a condiment and known as a natural cosmetic and food preservative [3], even though it was introduced into cultivation as late as the end of the eighteenth century. In Poland, horseradish has been cultivated continuously since 1939, mostly in the south-western part of the Lodz region Due to their nutritional value, horseradish roots provide a valuable raw material for the food industry. They constitute a rich source of fibre, mineral salts, calcium, potassium, magnesium, sulphur, sodium, iron, zinc, phosphorus, iodine, vitamins C, B1 , B2 , provitamin

Methods

Results

Conclusion