Early detection of white mold caused by <Emphasis Type="Italic">Sclerotinia sclerotiorum</Emphasis> in potato fields using real-time PCR

Potato white mold caused by Sclerotinia sclerotiorum is an important plant disease occurring in many potato-producing areas worldwide. This disease causes considerable yield losses in a large number of potato fields of Hamedan province, Iran. Although several non-chemical methods have been suggested against the pathogen, application of chemicals is considered a major method employed by the growers in Hamedan fields leading to considerable pollution of underground water. Therefore, it is necessary to find techniques to help growers make a more timely decision for chemical application. In this research, a pair of PCR primers was designed according to the nucleotide sequence of a region of DNA amplified by the primer M13. This primer set amplified a 352-bp fragment from all isolates of S. sclerotiorum collected from Hamedan, Iran, and Hangzhou, China. However, this situation was not observed in other tested fungi. A real-time PCR assay was conducted to detect early infection of the pathogen on potato petals. This real-time PCR assay is suggested for growers to make timely decisions on chemical application.     

Antifungal and enzymatic evaluation of plant crude extracts derived from cinnamon and rosemary against Sclerotinia carrot rot

The objective of this study was to assess the antifungal potential of plant crude extracts derived from cinnamon and rosemary against three isolates of Sclerotinia sclerotiorum under in vitro and in vivo conditions. The crude extracts were obtained using two different solvents including ethyl acetate (EA) and ethanol. The results showed that crude extracts of cinnamon are able to reduce mycelial growth of isolate 2 at volatile and contact phase by 35.4% and 78.2%, respectively. Furthermore, sclerotial myceliogenic at contact phase and carpogenic germination of isolate 2 were inhibited by 94.3% and 68.1%, respectively. In general, rosemary extracts showed less inhibitory efficacy than cinnamon. As the most effective treatment, EA extract of cinnamon was analysed using Gas Chromatography/Mass Spectrometry. The results showed the presence of 33 components and the major constituents were E‐cinnamaldehyde (66.4%) followed by Alpha‐Muurolene (4.86%), Alpha‐Copaene (4.73%) and 2H‐1‐Benzopyran‐2‐one (3.72%). The enzyme analysis showed that the activity of phenylalanine ammonia lyase, polyphenoloxidase and peroxidase decrease in the inoculated carrots after application of plant crude extracts indicating that they cannot be considered as resistance inducers against Sclerotinia carrot rot. In conclusion, cinnamon extract was found to be more effective against the pathogen. Although crude extracts of cinnamon and rosemary were able to reduce severity of carrot rot during storage, EA extract of cinnamon (2 g L^?1) was found to have practically significant effect against the disease.     

Inhibitory efficacy of different essential oils against storage carrot rot with antifungal and resistance‐inducing potential

The inhibitory effects of essential oils (EOs) derived from coriander, lavender, geranium, thyme, savoury and eucalyptus were assessed against Sclerotinia sclerotiorum, the causal agent of carrot white mould. All EOs showed antifungal activity against the pathogen in vitro and in vivo. In addition, all EOs markedly increased 6‐methoxymellein in the treated carrots. The EOs of thyme and savoury were found to be more effective than other tested EOs. The enzymatic tests showed that thyme and savoury EOs were more able than lavender EO to significantly increase the level of chitinases, peroxidases, β‐1,3‐glucanases, polyphenol oxidase, peroxidase and phenylalanine ammonia‐lyase in the treated carrots, indicating that the EOs of thyme and savoury have potential to be considered as effective inducers of resistance against carrot white mould. In this study, all EOs inhibited myceliogenic and carpogenic germination of sclerotia at concentrations 1 and 10 µl/ml sterile distilled water, respectively. After gas chromatography/mass spectrometry, major component in the thyme EO was found to be thymol (39.15%) followed by p‐cymene (13.85%) and carvacrol (10.36%), while in savoury EO were carvacrol (41.9%), γ‐terpinene (17.38) and p‐cymene (11.25%).