Controle do mofo cinzento da begônia com Bacillus spp., óleo de café e sais

Abstract

The grey mold can cause economic damage to most flowers cultivated in greenhouses, among which is the Begonia. Chemical control with methyl thiophanate and chlorothalonil is still mostly used. Due to issues caused by the excessive use of chemical control, it is necessary that new control methods be developed. Therefore, biocontrol agents, vegetable oils and food-conserving salts, innocuous to human health, are alternatives to disease management. The present work aimed at evaluating the efficacy of coffee oils obtained from roasted and raw coffee grain, in the concentration of 0; 1; 10; 100; 1,000 e 10,000 ppm; of the Bacillus subtilis QST-713 and Bacillus pumilus QST-2808 commercial products, in the concentrations of 0, 107, 108 e 109 UFC/ml; of Bacillus subtilis and Bacillus licheniformis, commercial probiotics, in the concentrations of 0, 107, 108 and 109 UFC/ml; and of salts sodium bicarbonate, sodium carbonate, potassium bicarbonate and potassium carbonate, in the concentrations of 0; 1; 10; 100; 1,000 and 10,000 ppm. All products, in their highest concentrations, inhibited mycelial growth, B. cinerea conidia germination and leaf disk colonization of begonia leaves.