In Vitro Evaluation of Wood Vinegar (Pyroligneous Acid) VOCs Inhibitory Effect against a Fungus-like Microorganism <i>Ovatisporangium</i> (<i>Phytopythium</i>) Isolate Recovered from Tomato Fields in Iran
Ali Chenari Bouket,
Abolfazl Narmani,
Alireza Tavasolee,
Ghorban Elyasi,
Akbar Abdi,
Shahram Naeimi,
Kasra Sharifi,
Tomasz Oszako,
Faizah N. Alenezi,
Lassaad Belbahri
Affiliations
Ali Chenari Bouket
East Azarbaijan Agricultural and Natural Resources Research and Education Centre, Plant Protection Research Department, Agricultural Research, Education and Extension Organization (AREEO), Tabriz 5355179854, Iran
Abolfazl Narmani
Department of Plant Protection, Faculty of Agriculture, University of Tabriz, Tabriz 5166614766, Iran
Alireza Tavasolee
East Azarbaijan Agricultural and Natural Resources Research and Education Center, Soil and Water Research Department, Agricultural Research, Education and Extension Organization (AREEO), Tabriz 5355179854, Iran
Ghorban Elyasi
East Azarbaijan Agricultural and Natural Resources Research and Education Center, Animal Sciences Research Department, Agricultural Research, Education and Extension Organization (AREEO), Tabriz 5355179854, Iran
Akbar Abdi
East Azarbaijan Agricultural and Natural Resources Research and Education Center, Natural Resources Research Department, Agricultural Research, Education and Extension Organization (AREEO), Tabriz 5355179854, Iran
Shahram Naeimi
Biological Control Research Department, Iranian Research Institute of Plant Protection, Agricultural Research, Education and Extension Organization (AREEO), Tehran 1985813111, Iran
Kasra Sharifi
Plant Disease Research Department, Iranian Research Institute of Plant Protection, Agricultural Research, Education and Extension Organization (AREEO), Tehran 1985813111, Iran
Tomasz Oszako
Department of Forest Protection, Forest Research Institute in Sekocin Stary, 05-090 Raszyn, Poland
Faizah N. Alenezi
Marine Biodiscovery Centre, Department of Chemistry, University of Aberdeen, Old Aberdeen, Scotland AB24 3UE, UK
Lassaad Belbahri
Laboratory of Soil Biology, University of Neuchatel, 2000 Neuchatel, Switzerland
Crop diseases and agricultural pests and pathogens are causing huge economic losses. The actual means for dealing with them involve the use of damaging chemical pesticides that harm the environment, threaten biodiversity, and undermine human health. This research was aimed at developing an environmentally friendly means to cope with emerging oomycete disease from tomato fields in the province of East-Azerbaijan. The oomycete disease causal agent was isolated and identified as Ovatisporangium sp. using a combination of morphological features and molecular methods. Six wood vinegars (pyroligneous acid) belonging to pine, pomegranate, pistachio, almond, walnut, and cypress were produced during this study and examined against Ovatisporangium sp. Their inhibition of volatile metabolites (VOCs) using different dilutions (1, 1/2, 1/4, 1/8, and 1/10) was assessed against the mycelial growth of Ovatisporangium sp. In vitro analysis demonstrated that pistachio, cypress, and almond dilution 1 (D 1) wood vinegar VOCs had the ability to stop the mycelial growth of Ovatisporangium sp. All other treatments including pine, walnut, and pomegranate with relevant dilutions significantly reduced the mycelial growth of Ovatisporangium sp. compared with the control (p ≤ 0.05). Wood vinegar is therefore a potent means to cope with pathogenic infections and allows plant protection against oomycete diseases.
