Prospect and potential of Burkholderia sp. against Phytophthora capsici Leonian: a causative agent for foot rot disease of black pepper

Foot rot disease is a very destructive disease in black pepper in Malaysia. It is caused by Phytophthora capsici Leonian, which is a soilborne pathogenic protist (phylum, Oomycota) that infects aerial and subterranean structures of many host plants. This pathogen is a polycyclic, such that multiple cycles of infection and inoculum production occur in a single growing season. It is more prevalent in the tropics because of the favourable environmental conditions. The utilization of plant growth-promoting rhizobacteria (PGPR) as a biological control agent has been successfully implemented in controlling many plant pathogens. Many studies on the exploration of beneficial organisms have been carried out such as Pseudomonas fluorescens, which is one of the best examples used for the control of Fusarium wilt in tomato. Similarly, P. fluorescens is found to be an effective biocontrol agent against the foot rot disease in black pepper. Nowadays there is tremendous novel increase in the species of Burkholderia with either mutualistic or antagonistic interactions in the environment. Burkholderia sp. is an indigenous PGPR capable of producing a large number of commercially important hydrolytic enzymes and bioactive substances that promote plant growth and health; are eco-friendly, biodegradable and specific in their actions; and have a broad spectrum of antimicrobial activity in keeping down the population of phytopathogens, thus playing a great role in promoting sustainable agriculture today. Hence, in this book chapter, the potential applications of Burkholderia sp. to control foot rot disease of black pepper in Malaysia, their control mechanisms, plant growth promotion, commercial potentials and the future prospects as indigenous PGPR were discussed in relation to sustainable agriculture

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Not AvailableField experiment was conducted for disease management with seven eco-friendly treatments in Corchorus olitorius jute during 2012-2013 under randomized block design (RBD) in three replications with variety JRO-524. The ecofriendly treatment 50% N: P: K + seed treatments with Azotobacter and phosphorus solubilizing bacteria (PSB) @ 5g/Kg+ Trichoderma viride (seed treatment @ 5g/Kg of seed and soil application @ 2Kg/ha at 21DAS) + Psuedomonas fluorescens spray @ 0.2% at 45DAS was found superior with minimum per cent disease incidence (3.46 and 1.43%) as compared to control (13.17 and 4.96%). The second best treatment was found with Farm yard manure (FYM) @ 5t/ha + seed treatment with Azotobecter and PSB @ 5g/Kg + T. viride (seed treatment @ 5g/Kg of seed and soil application @ 2Kg/ha 21DAS)+ P. fluorescencs spray @ 0.2% at 45DAS and showed 3.61 and 2.0% disease incidence. The treatment with N: P: K @ 60:30:30 and seed treatment with carbendazim 50WP @ 2g/Kg at 45DAS showed 4.56 and 2.10 % disease incidence. Dry fibre yield was highest (30.33q/ha) in the plots treated with FYM @ 5t/ha + seed treatment with Azotobacter and PSB @ 5g/Kg+ T. viride (seed treatment @ 5g/Kg of seed and soil application @ 2Kg/ha at 21DAS) + (P. fluorescencs spray @ 0.2% at 45DAS) and it was lowest in untreated control (15.69 q/ha).Variation in yield was attributed due to difference in plant height.Not Availabl

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Not AvailableDragon fruit based ready to serve drink (RTS) was formulated using dragon fruit (60-80% v/v), grape juice (0-10% v/v) and sugar syrup (2-6% v/v). The juice concentrations were optimized using response surface methodol-ogy (RSM) following box-behnken design (BBD) for obtaining blended RTS drink with higher functional and nutrition-al characteristics like total soluble solid (TSS), titratable acidity, ascorbic acid content, total phenol content, colour and sensory evaluation. Results showed that there was significant (P<0.01) effect of incorporating grape juice and sugar syrup which further improved the organoleptic properties of the blended RTS.Optimum juice percentages ob-tained for the best blend formulation were,dragon fruit (70%), grape juice (5%) and sugar syrup (3%), respectively. The beverage was observed to be acceptable in terms of its nutritional value and overall acceptability.Not Availabl

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Not AvailableDragon fruit based ready to serve drink (RTS) was formulated using dragon fruit (60-80% v/v), grape juice (0-10% v/v) and sugar syrup (2-6% v/v). The juice concentrations were optimized using response surface methodology (RSM) following box-behnken design (BBD) for obtaining blended RTS drink with higher functional and nutritional characteristics like total soluble solid (TSS), titratable acidity, ascorbic acid content, total phenol content, colour and sensory evaluation. Results showed that there was significant (P<0.01) effect of incorporating grape juice and sugar syrup which further improved the organoleptic properties of the blended RTS.Optimum juice percentages obtained for the best blend formulation were,dragon fruit (70%), grape juice (5%) and sugar syrup (3%), respectively. The beverage was observed to be acceptable in terms of its nutritional value and overall acceptability.Not Availabl