The synergistic effects of <i>Trichoderma harzianum</i> AAUT14 and <i>Bacillus subtilis</i> AAUB95 on faba bean (<i>Vicia faba</i> L.) growth performance and control of chocolate spot compared to chemical fungicides under greenhouse conditions
Zewdineh Firdu, Tesfaye Alemu, Fassil Assefa
Abstract
Trichoderma harzianum AAUT14 and B. subtilis AAUB95 were evaluated compared to fungicides against chocolate spot using Ashebeka and Hachalu varieties of faba beans. In Ashebeka variety, upon 60 days of treatment (DOT), T. harzianum AAUT14+B. subtilis AAUB95 displayed the highest reduction of 50% disease incidence. Upon 80 DOT, Bio-agents inoculated plants showed 34–39% reduction of disease incidence. The disease severity (DS) reduction was much pronounced upon 80 DOT, 41–55% as a function of time. Similarly, T. harzianum AAUT14 + B. subtilis AAUB95 showed 54% DI reduction of upon 80 DOT compared to MORE 720 WP (56%) and ORZEB 80 WP (53%) in Hachalu variety. There was no significance difference (P > 0.05) observed between MORE 720 WP and the co-inoculation. The nitrogen and phosphorus was improved by the bio-agents. Thus, the mixture of T. harzianum AAUT14 and B. subtilis AAUB95 can be used as bio-fungicides of chocolate spot growth promoting agents of faba beans.