జర్నల్ ఆఫ్ ప్లాంట్ పాథాలజీ & మైక్రోబయాలజీ

నైరూప్య

Antagonism Potential of Trichoderma viride against Erysiphe necator in the Culture of Grapevine under Field Conditions

Hanna Caceres Yparraguirre*, Juan Jose Siguas-Guerrero, Vladimir Prado-Flores, Claudia Luciana Galliani-Pinillos and Soria Juan J

The vine is a crop affected by various pests and diseases. Being the oidium produced by Erysiphe necator one of the most important. Generally the farmer, due to lack of knowledge makes an inappropriate use of fungicides, which is harmful, since the intensive use (and sometimes excessive) of chemical products has had negative effects on the environment and the quality of life of human populations. That is why the present investigation set out to develop a clean technology with the use of antagonistic fungi Trichoderma viride for the control of E. necator in the Italian vine variety in field conditions. Two treatments were performed in parallel. The first consisted of the exclusive use of T. viride, and the second of the exclusive use of chemical products. Sanitary applications were given once a week, from the phenological stage of inflorescence until berry ripening. By the other hand the chemical treatment consisted of five applications with fungicides of different active ingredients. The variables evaluated were incidence and severity of oidium in leaves and clusters. The treatment with exclusive use of T. viride presented an average efficiency of 92% in the leaves and 81% in clusters. This data is very useful for farmers, since the possibility of using a biological controller as another less invasive and harmful alternative in the control of E. necator. Therefore, T. viride can be a good strategy if it is applicator in the first phenological stages. So to ensure its functioning, a correct application dose, good maintenance of the backpack sprayer, and proper handling of the canopy must be taken into account. Also is suggested to extend the study using native Trichoderma strains as well as to implement other beneficial microorganisms.