Published in Scientific Papers. Series A. Agronomy, Vol. LXVII, Issue 1
Written by Mirela PARASCHIVU, Milica DIMA, Alina Marinela PRIOTEASA
Worldwide the majority of fungal wheat diseases may be controlled chemically, but natural plant products have been shown to exert biological activity against wheat fungal pathogens in vitro and in vivo and can be used as bio-fungicidal products. Natural plant products have a specific mode of action and a confined target range. They are also often harmless to hostile microorganisms, have a shorter shelf life, and provide no residual traits. Frequently included in integrated pest management (IPM) schemes, they are generally less hazardous to humans and the environment than traditional synthetic chemical pesticides. Also, the use of chemical products is limited due to undesirable environmental effects and the emergence of resistant pathogens to fungicides. The major compounds that have been investigated to date include phenols, flavonoids, quinones, terpenes, tannins, alkaloids, lectins, polypeptides, saponins and sterols. These products may have fungicidal or fungistatic activity on plant pathogens or they can create conditions unfavourable for establishment and multiplication of pathogenic microorganisms on host plants. In this study, we have discussed the sensitivity of most important fungal pathogens of wheat against different natural extracts products and essential oils and their main components, together with their modes of action in controlling wheat diseases. The option of replacing fossil oil-based chemicals with plant product formulations fits well with food and agriculture policies directed to the future.
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