Possibilities of biological control of fungal pathogens in vegetables and field crops

Abstract

The production of vegetables is severely afflicted by fungal pathogens that are able to cause diseases that affect yield and quality. Major fungal pathogens in vegetables production are caused by Sclerotinia sclerotiorum, Alternaria solani and various Fusarium, Phytium and Verticillium species. The usual method of disease control on vegetables worldwide is based on the chemical treatments. However, development of pathogen resistance to fungicides after frequent application, and host sensitivity to fungicides are serious problems. Fungicides from different modes of action are officially recommended in vegetable production: benzimidazoles, triazoles, and strobilurines. The use of toxic soil disinfectants such as methyl bromide phased out recently. Considering such resistance development, harmful impact to the environment and human health, special attention have been focused on biofungicides, together with good programs of hygiene. Two main groups of biofungicides are used, microbiological products based on antagonistic microorganisms (Bacillus spp., Trichoderma spp., Pythium oligandrum, etc.) and various natural substances of plant origin (algae concentrates, plant extracts, essential oils, etc.). The introduction of biofungicides has created new possibilities for crop protection with reduced application of chemical fungicides.