İsmail ERPER, Çağlar KALKAN, Gizem KAÇAR, Muharrem TÜRKKAN

Elmada mavi küfe neden olan Penicillium expansum’a karşı bazı bor tuzlarının antifungal etkisi

Mavi küf hastalığına neden olan Penicillium expansum yumuşak çekirdekli meyvelerde hasat sonrası görülen önemli patojenlerden biri olup, meyve enfeksiyonu için yaraya ihtiyaç duyan nekrotrofik bir fungustur. Bu çalışmada, etidot-67 ve boraks dekahidratın P. expansum’a karşı etkinliği hem in vitro hem de in vivo denemelerle değerlendirilmiştir. In vitro denemelerde, hem etidot-67 hem de boraks dekahidrat P. expansum’un misel gelişmesini, spor çimlenmesini ve çim tüpü uzunluğunu güçlü bir şekilde engellemiştir. Her iki tuzun engelleyici etkileri onların artan konsantrasyonları ile yakından ilişkili bulunmuştur. Bor tuzları P. expansum'un misel gelişmesini %0.25 konsantrasyonda tamamen engellerken, bu tuzlar fungusun spor çimlenmesini ve çim tüp uzamasını %0.125 konsantrasyonunda tamamen engellemiştir. Ayrıca, test edilen tuzların toksisitelerinin birbirine yakın olduğu, yani etidot-67 ve boraks dekahidratın EC50 değerlerinin sırasıyla 0.067 ve 0.071 olduğu belirlenmiştir. Etidot-67 ve boraks dekahidratın minimum engelleyici konsantrasyon (MIC) değerleri %0.25 iken, aynı tuzların minimum fungisidal konsantrasyon (MFC) değerleri %1'den büyük bulunmuştur. In vivo denemelerde, fungus inokülasyonundan sonra (tedavi edici aktivite), etidot-67 ve boraks dekahidratın %3.0 konsantrasyonu uygulanmış elma meyvelerinde mavi küf gelişimi, kontrol uygulaması ile kıyaslandığında, sırasıyla %92.8 ve %78.9’a kadar önemli derecede azalmıştır (P<0.05). Bununla birlikte, aynı konsantrasyonda, fungus (1x104 konidi mL-1) ile inokülasyondan önce (koruyucu aktivite) bor tuzları ile muamele edilen elma meyvelerindeki lezyon alanı kontrol uygulaması ile kıyaslandığında sırasıyla %94.3 ve %98.3 azalmıştır. Bu sonuçlar, bor tuzlarının P. expansum'un neden olduğu elma meyvesinin hasat sonrası hastalığının kontrolü için sentetik fungisitlere potansiyel bir alternatif olarak kullanılabileceğini göstermektedir.

Antifungal effect of some boron salts against Penicillium expansum, the casual agent of blue mold of apple

Penicillium expansum causing blue mold disease is one of the most important pathogens of pome fruit and is a necrotrophic fungus that requires wounds to infect the fruit. In the present study, the efficacy of etidot-67 and borax decahydrate against P. expansum were evaluated in both in vitro and in in vivo. In in vitro experiments, both etidot-67 and borax decahydrate strongly inhibited mycelial growth, spore germination and germ tube elongation of P. expansum. The inhibitory effects of both salts were closely correlated with their increasing concentrations. While boron salts completely inhibited the mycelial growth of P. expansum at %0.25 concentration, these salts completely inhibited spore germination and germ tube elongation of the fungus at %0.125 concentration. Additionally, it was determined that the toxicity of the salts tested were close to each other, namely EC50 values of Etidot-67 and borax decahydrate were 0.067 and 0.071, respectively. While the minimum inhibition concentration (MIC) values of the etidot-67 and borax decahydrate were %0.25, the minimum fungicidal concentration (MFC) values of the same salts were found to be greater than 1%. In in vivo experiments, blue mold development in apple fruits treated with 3.0% concentration of etidot-67 and borax decahydrate after fungal inoculation (curative activity) was significantly reduced by %92.8 and %78.9, respectively, compared with the control treatment (P<0.05). However, at same concentration, lesion area on apple fruits treated with the salts before inoculation with the fungus (1x104 conidia mL-1) (preventive activity) reduced by %94.3 and %98.3, respectively. These results show that both boron salts can be used as a potential alternative to synthetic fungicides for the control of the postharvest disease of apple fruit caused by P. expansum.

Keywords:

Apple Blue mold, Etidot-67, Borax decahydrate, Alternative control,

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