disease incidence reduction

An implementation framework for evaluating the biocidal potential of essential oils in controlling Fusarium wilt in spinach: from in vitro to in planta

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Researchers tested four common essential oils (thyme, oregano, marjoram, and tea tree) to see if they could stop a dangerous fungal disease in spinach plants. They found that thyme and oregano oils worked best at killing the fungus in laboratory tests and when applied to spinach seeds in the greenhouse, with thyme oil reducing disease by over half without harming the plants.

Actinomycetes isolated from rhizosphere of wild Coffea arabica L. showed strong biocontrol activities against coffee wilt disease

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Researchers discovered that certain bacteria called actinomycetes, particularly a strain called MUA26, can effectively fight coffee wilt disease, a serious fungal infection that damages coffee plants. These beneficial bacteria produce natural compounds that kill the disease-causing fungus and were tested on coffee seedlings in a greenhouse, showing 83% effectiveness at preventing the disease. This discovery offers coffee farmers an organic alternative to chemical pesticides, which are expensive and harmful to the environment.

Streptomyces-Based Bioformulation to Control Wilt of Morchella sextelata Caused by Pestalotiopsis trachicarpicola

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Morel mushrooms are delicious and nutritious but are threatened by a fungal disease that can destroy up to 80% of crops. Scientists discovered that two beneficial bacteria species (Streptomyces) from morel soil produce compounds that kill the disease-causing fungus. When applied to morel fields, these beneficial bacteria not only prevented the disease but also increased mushroom yields by about 30% compared to untreated crops, offering a natural and sustainable solution for morel farmers.

Streptomyces-Based Bioformulation to Control Wilt of Morchella sextelata Caused by Pestalotiopsis trachicarpicola

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Researchers discovered two beneficial bacteria called Streptomyces that can protect morel mushrooms from a harmful fungus causing wilt disease. When applied to morel cultivation fields, these bacteria not only prevented disease but also increased mushroom yields by about 30% compared to untreated fields. This natural biocontrol approach offers farmers an eco-friendly alternative to chemical treatments while boosting their harvests.

Antifungal mechanism of nanosilver biosynthesized with Trichoderma longibrachiatum and its potential to control muskmelon Fusarium wilt

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Researchers created tiny silver particles using a beneficial fungus to fight a serious disease that damages muskmelon plants. At low doses, these silver nanoparticles killed the disease-causing fungus while actually helping the melon plants grow better and germinate faster. The silver particles work by damaging the fungus’s cell structure and triggering harmful reactive oxygen species inside fungal cells, ultimately destroying them.

Investigating the activity of Bacillus subtilis and Trichoderma harzianum to mitigate Fusarium wilt disease of diverse cultivars of Vicia faba

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Fava beans are damaged by a fungus called Fusarium that causes wilting and crop loss. Scientists tested two beneficial microorganisms—Trichoderma harzianum and Bacillus subtilis—as natural alternatives to chemical fungicides. Trichoderma worked better, reducing disease by over 70% while also boosting plant health and bean production in two different fava bean varieties.

Bio-stimulants for plant growth promotion and sustainable management of Rhizoctonia Solani causing black scurf of potato tubers

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Researchers tested natural treatments called bio-stimulants to help potato plants fight black scurf disease caused by a fungus called Rhizoctonia solani. They found that combining mycorrhizal fungi with seaweed extract was the most effective at reducing disease and improving potato quality. These natural treatments can enhance plant growth and tuber yield while reducing the need for chemical fungicides, making them valuable for sustainable potato farming.

Isolation and Biological Control of Colletotrichum sp. Causing Anthracnosis in Theobroma cacao L. in Chiapas, Mexico

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Cacao farmers in Mexico’s Chiapas region face serious crop losses from anthracnose, a fungal disease caused by Colletotrichum. Researchers found a beneficial bacterium called Paenibacillus sp. NMA1017 that can suppress this disease as effectively as commercial fungicide alternatives. By testing this natural biocontrol agent both in the laboratory and on actual cacao farms, they demonstrated it could reduce disease occurrence from 65% down to just 12-20%, offering farmers a sustainable alternative to chemical treatments.

Postharvest Disease Management of ‘Akizuki’ Pear in China: Identification of Fungal Pathogens and Control Efficacy of Chlorine Dioxide

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Researchers identified four types of fungi that cause rot in ‘Akizuki’ pears during storage: Alternaria alternata, Diaporthe eres, and two types of Penicillium. They tested chlorine dioxide gas as a treatment and found it effectively stopped the fungi from growing without harming the fruit. This discovery offers a safer, more environmentally friendly alternative to traditional fungicide chemicals for keeping stored pears fresh longer.

Nano Emulsion of Essential Oils Loaded in Chitosan Coating for Controlling Anthracnose in Tomatoes (Solanum lycopersicum) During Storage

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Researchers developed a natural coating made from chitosan (a biopolymer) and thyme essential oil nano particles to protect tomatoes from a fungal disease called anthracnose during storage. When applied to tomatoes, this coating reduced disease occurrence by 50%, outperforming the commercial fungicide currently used. This eco-friendly solution offers a sustainable alternative to synthetic chemical treatments while maintaining tomato quality for longer periods.

therapeutic action: disease incidence reduction