Open AccessProtection of chili pepper from mosaic virus disease and Aphis gossypii by a fermented water extract of compost
Author(s) -
Suwandi Suwandi,
Chandra Irsan,
A. Muslim,
Siti Herlinda
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/468/1/012043
Subject(s) - aphis gossypii , chili pepper , aphid , biology , compost , pepper , fermentation , leaf curl , horticulture , agronomy , plant virus , virus , food science , aphididae , homoptera , virology , pest analysis
Mosaic and leaf curl diseases caused by multiple infections of viruses are the most important diseases of chili pepper. Bioactive compounds that are able to improve plant tolerance toward virus infections is promisingly developed for plant protection in organic chili cultivation. The potential of fermentation liquids from enrichment of SWCE (water extract of shrimp waste compost) with shrimp paste (TS, TSN, and TSNJK) that contains amino acids to control mosaic and leaf curl diseases and its aphid vector was demonstrated in a naturally infested curly red chili ( Capsicum annuum ). Fermentation liquids was sprayed weekly at 2 concentrations on potted C. annum growing in an aphid-infested field. Treatment with all 3 fermentation products significantly reduced disease progression. Disease suppression was demonstrated following spraying at concentration as low as 0.2% and treatment with a higher concentration (2.0%) resulted in a higher suppression. Colonization of Aphis gossypii was significantly reduced on plants treated with fermentation liquids. The compost extract containing amino acids showed a remarkable potential to develop into an effective biostimulant for protection from virus disease and its insect vector, Aphis gossypii .