Soğanlarda dip çürüklüğüne neden olan Fusarium oxysporum f. sp. cepae’nın büyüme ve gelişmesi üzerine bazı kalsiyum tuzlarının etkisi

İlayda Ünsal; Sevgi Kaş; Muharrem Türkkan

doi:10.29278/azd.593349

Soğanlarda dip çürüklüğüne neden olan Fusarium oxysporum f. sp. cepae’nın büyüme ve gelişmesi üzerine bazı kalsiyum tuzlarının etkisi

Öz

Fusarium oxysporum f. sp. cepae’nın neden olduğu Fusarium dip çürümesi dünya çapında ekonomik öneme sahip en önemli hasat öncesi ve sonrası hastalıklardan biridir. Fusarium dip çürüklüğünün kontrolünde dayanıklı soğan çeşitleri, ürün rotasyonu, solarizasyon, sanitasyon, biyolojik kontrol ve fungisit uygulamaları (tohum ve fide) önerilmektedir. Bununla birlikte, benomyl, carbendazim ve vinclozolin gibi bazı fungisitler hastalığın kontrolünde etkilidir, ancak yakın zamanda kanserojen etkileri nedeniyle yasaklanmıştır. Bu nedenle, hastalığın kontrolü için alternatif yöntemlere ihtiyaç duyulmaktadır. In vitro çalışmalar, kalsiyum propionatın % 0.1 (% 19.75) ve % 0.25 (% 41.44) kadar düşük konsantrasyonlarda F. oxysporum f. sp. cepae'nın misel gelişimini kalsiyum asetat, hidroksit, klorit, laktat, oksit ve sitrattan daha fazla azalttığını ve ayrıca ilk tuz ile ikinci grup tuzların etkilerinin arasındaki farkın istatistiksel olarak önemli olduğunu göstermiştir (P<0.05). Bununla birlikte, % 1'lik kalsiyum hidroksit ve oksit konsantrasyonu fungus misel gelişimini tamamen engellerken, kalsiyum propionat % 2'lik bir konsantrasyonda bile misel gelişimini % 72.72'ye kadar azaltmıştır. Kalsiyum hidroksit ve oksit hariç, diğer beş tuzun spor çimlenmesi üzerinde olumsuz bir etkisi olmamıştır. Test edilen kalsiyum tuzları arasında, kalsiyum hidroksitin fungusa karşı en büyük toksisiteye sahip olduğu ve onu kalsiyum oksit ve kalsiyum propionatın takip ettiği bulunmuştur. İn vivo çalışmalar, koruyucu uygulamada kalsiyum propionatın, patojen ile inokule edilmiş kontrole kıyasla Fusarium dip çürümesinin şiddetini önemli ölçüde azalttığını göstermiştir (P<0.05). Bu çalışmadan elde edilen sonuçlar, kalsiyum propionatın, soğanlarda Fusarium dip çürüklüğünün kontrolünde kullanılabileceğini göstermektedir.

Anahtar Kelimeler

Soğan,Fusarium dip çürüklüğü,kalsiyum tuzları,alternatif kontrol

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Details

Primary Language

Turkish

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

İlayda Ünsal This is me

Sevgi Kaş This is me

Muharrem Türkkan ^*

Publication Date

June 1, 2019

Submission Date

October 1, 2018

Acceptance Date

November 20, 2018

Published in Issue

Year 2019 Volume: 8 Number: 1

DOI

https://doi.org/10.29278/azd.593349

IZ

https://izlik.org/JA38GR38RD

Cite

RIS / Bibtex

APA

Ünsal, İ., Kaş, S., & Türkkan, M. (2019). Soğanlarda dip çürüklüğüne neden olan Fusarium oxysporum f. sp. cepae’nın büyüme ve gelişmesi üzerine bazı kalsiyum tuzlarının etkisi. Akademik Ziraat Dergisi, 8(1), 35-42. https://doi.org/10.29278/azd.593349

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