Effects of arbuscular mycorrhizal fungus, humic acid, and whey on wilt diseasecaused by Verticillium dahliae Kleb. in three solanaceous crops

Authors: SEMRA DEMİR, SUAT ŞENSOY, ELVAN OCAK, ŞEFİK TÜFENKCİ, EMRE DEMİRER DURAK, ÇEKNAS ERDİNÇ, HÜSAMEDDİN ÜNSAL

Abstract: This study examined the effects of arbuscular mycorrhizal fungi (AMF), humic acid (HA), and whey (W) application on wilt disease caused by Verticillium dahliae Kleb. in tomato, pepper, and eggplant. Single, dual, and triple applications of AMF (2.5 g inocula of either Glomus mosseae or G. intraradices), HA (500 ppm), and W (50 mL kg^-1) were found to improve the morphological growth and nutritional status of all three host species. Moreover, dual and triple applications reduced the severity of wilt disease caused by V. dahliae by between 40% and 70.5%. Triple application of AMF, HA, and W decreased the number of V. dahliae microsclerotia by 50%. Furthermore, W and HA application promoted AMF growth, with HA application resulting in significantly higher levels of AMF colonization and spore density when compared to untreated controls.

Keywords: Arbuscular mycorrhizal fungi, eggplant, humic acid, pepper, tomato, whey

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