Paper · 2006 · Biocontrol Science and Technology

Induction of plant defence compounds by Pseudomonas chlororaphis PA23 and Bacillus subtilis BSCBE4 in controlling damping-off of hot pepper caused by Pythium aphanidermatum

S. Nakkeeran; K. Kavitha; G. Chandrasekar; et al.

5
claims
10
verbatim quotes
82
citations
3
research areas
—
Not open access

Abstract

Abstract Bacillus subtilis strain BSCBE4 and Pseudomonas chlororaphis strain PA23 (=P. aureofaciens) were effective biocontrol agents against Pythium aphanidermatum, the causal agent of damping-off of hot pepper (Capsicum annum L.) in greenhouse vegetable production systems. Application of strains BSCBE4 and PA23 at the rate of 20 g kg−1 of seed significantly increased the growth of hot pepper seedlings. The efficacies of various carriers in sustaining the population of these strains in storage were assessed. Both the antagonists survived up to 180 days of storage in peat and talc-based formulations. The two bacterial strains induced development of plant defence-related enzymes including phenylalanine ammonia lyase, peroxidase, polyphenol oxidase, phenol content, suppressed incidence of damping-off and increased growth of hot pepper seedlings.

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Claims 5

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

The two bacterial strains suppressed the incidence of damping-off of hot pepper caused by Pythium aphanidermatum.

Taxon
hot pepperCapsicum frutescenst0
Treatment
The two bacterial strainse0
Interactor
Pythium aphanidermatumPythium aphanidermatumt0pathogen
Second interactor
Pseudomonas chlororaphis PA23 and Bacillus subtilis BSCBE4Bacillus subtilisPseudomonas chlororaphist0biocontrol_agent
Outcome
incidence of damping-offe1
Direction
suppressede1

Not reportedComparator

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Capsicum frutescens
Capsicum frutescens · TaxonThe original uploader was Matthäus Wander at German Wikipedia . · CC BY-SA 3.0 · Wikimedia Commons ↗
Bacillus subtilis
Bacillus subtilis · Second interactorY tambe (original uploader) · CC BY-SA 3.0 · Wikimedia Commons ↗

Verbatim

e0

“The two bacterial strains”

✓ located verbatim in the source · abstract, characters 608–633 · show in text ↑
e1

“suppressed incidence of damping-off and increased growth of hot pepper seedlings”

✓ located verbatim in the source · abstract, characters 774–854 · show in text ↑
t0

“Pseudomonas chlororaphis PA23 and Bacillus subtilis BSCBE4 in controlling damping-off of hot pepper caused by Pythium aphanidermatum”

✓ located verbatim in the source · title, characters 40–172 · show in text ↑
Intervention effectobservedoriginal resultpositivesignificant (as stated)measured

Claim · model-written summary

Seed application of strains BSCBE4 and PA23 at 20 g kg-1 of seed significantly increased the growth of hot pepper seedlings.

Taxon
hot pepperCapsicum frutescense0
Organ / stage
seedlingse0
Treatment
Application of strains BSCBE4 and PA23 at the rate of 20 g kg−1 of seede0
Outcome
growthe0
Direction
increasede0

Not reportedComparator

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Capsicum frutescens
Capsicum frutescens · TaxonThe original uploader was Matthäus Wander at German Wikipedia . · CC BY-SA 3.0 · Wikimedia Commons ↗

Verbatim

e0

“Application of strains BSCBE4 and PA23 at the rate of 20 g kg−1 of seed significantly increased the growth of hot pepper seedlings”

✓ located verbatim in the source · abstract, characters 276–406 · show in text ↑
Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

The two bacterial strains induced development of the plant defence-related enzymes phenylalanine ammonia lyase, peroxidase and polyphenol oxidase in hot pepper.

Taxon
hot pepperCapsicum frutescenst0
Treatment
The two bacterial strainse0
Outcome
plant defence-related enzymes including phenylalanine ammonia lyase, peroxidase, polyphenol oxidasee0
Direction
inducede0

Not reportedComparator

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Capsicum frutescens
Capsicum frutescens · TaxonThe original uploader was Matthäus Wander at German Wikipedia . · CC BY-SA 3.0 · Wikimedia Commons ↗

Verbatim

e0

“The two bacterial strains induced development of plant defence-related enzymes including phenylalanine ammonia lyase, peroxidase, polyphenol oxidase”

✓ located verbatim in the source · abstract, characters 608–756 · show in text ↑
t0

“hot pepper”

✓ located verbatim in the source · title, characters 129–139 · show in text ↑
Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

The two bacterial strains induced an increase in phenol content in hot pepper.

Taxon
hot pepperCapsicum frutescenst0
Treatment
The two bacterial strainse0
Outcome
phenol contente1
Direction
inducede0

Not reportedComparator

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Capsicum frutescens
Capsicum frutescens · TaxonThe original uploader was Matthäus Wander at German Wikipedia . · CC BY-SA 3.0 · Wikimedia Commons ↗

Verbatim

e0

“The two bacterial strains induced”

✓ located verbatim in the source · abstract, characters 608–641 · show in text ↑
e1

“phenol content”

✓ located verbatim in the source · abstract, characters 758–772 · show in text ↑
t0

“hot pepper”

✓ located verbatim in the source · title, characters 129–139 · show in text ↑
Observationobservedoriginal resultpositivemeasured

Claim · model-written summary

Both antagonist strains survived up to 180 days of storage in peat and talc-based formulations.

Outcome
survived up to 180 days of storagee0
Setting
peat and talc-based formulationse0

Not reportedTaxon

Verbatim

e0

“Both the antagonists survived up to 180 days of storage in peat and talc-based formulations”

✓ located verbatim in the source · abstract, characters 515–606 · show in text ↑

inoculation · quality: phytochemicals · Capsicum frutescens (hot pepper)Results agree

3 papers: 3 positive, 0 negative or no effect

2 papers in the same direction as this paper

  1. positive
  2. positive
See all 3 papers →

Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.