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University of KwaZulu-Natal (2021)

Management of aspergillus flavus link infections in groundnut seeds using hot water treatment and biological control agents.

Mazibuko, Phiwokuhle Zasemangweni Phelele.

Titre : Management of aspergillus flavus link infections in groundnut seeds using hot water treatment and biological control agents.

Auteur : Mazibuko, Phiwokuhle Zasemangweni Phelele.

Université de soutenance : University of KwaZulu-Natal

Grade : Master of Science (MS) Plant Pathology 2021

Résumé partiel
Groundnut (Arachis hypogaea L.) is the 13th most important crop and classified as a cash flow crop. Groundnuts’ economic importance includes food and fodder purposes in the agriculture and food industries. The major constraint in the cultivation of groundnuts is Aspergillus flavus Link contaminating the kernels, subsequently resulting in aflatoxin contamination. Aflatoxins are highly toxic secondary metabolites produced by fungi of the genus Aspergillus. Under favourable conditions, A. flavus grows and develop in groundnuts at pre and postharvest. A. flavus causes yellow mould disease and can cause severe damage to the kernel. Cultural management practices are used to control yellow mould ; however, they are often ineffective. Fungicides are considered the best available method for managing yellow mould, but they are inadequate in achieving A. flavus inhibition ; therefore, alternative control strategies and integrated strategies are needed to properly manage the disease. This study was conducted to evaluate the efficacy of using potential yeast and Bacillus spp. with hot water treatment (HWT) in controlling A. flavus in groundnut seeds at optimum temperature x time combination without affecting seed germination rate and seed vigour. The efficacy of the treatments in minimizing aflatoxin concentration in groundnuts were also evaluated. In vitro screening trials were conducted to select the best yeast and Bacillus spp. antagonists from 169 yeast isolates and 60 Bacillus spp. isolated from leaves of different plant species. In vitro screening was carried out using the dual culture technique, and data was presented as average percentage inhibition. Both Bacillus and yeast isolates were grouped according to their in vitro performance, and the percentage inhibition data was subjected to Analysis of Variance (ANOVA) using Statistical Analysis System (SAS Version 9.4.). The best 10 yeast and best 10 Bacillus isolates were selected for secondary screening. The best two Bacillus spp. and best two yeast isolates were used as potential biological control agents in the in vivo experiments.

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Page publiée le 19 mai 2022