TITLE:
Suspensions Derived from Anaerobically Fermented Tilapia Offal Inhibit Fusarium oxysporum f. sp. cubense in Banana
AUTHORS:
Yuhan Zhou, Yuelian Liu, Qingfang Lv
KEYWORDS:
Fusarium Wilt of Banana, Anaerobic Fermentation, Inhibition, Disease Index, Short-Chain Fatty Acid
JOURNAL NAME:
Agricultural Sciences,
Vol.9 No.11,
November
30,
2018
ABSTRACT: Effective control strategies are lacking for Fusarium wilt of banana crops worldwide. Here, the inhibitory efficacy of suspensions derived from Tilapia offal by anaerobic fermentation against Fusarium oxysporum f. sp. cubense tropical race 4 (Foc TR4) was evaluated. Two anaerobic fermentation methods were used: 1) natural fermentation of offal (NF) and 2) fermentation of offal supplemented with 5% lime (LF). The suspensions were applied in three treatments: Plate assay, pot system, and in the field. The inhibition rate and disease index were determined. The results showed that the inhibition was significantly greater for LF than for NF on plates. In pot system and in the field, the disease index was lower for the LF group than for the NF group and was significantly lower than that of the control. Therefore, suspensions derived from anaerobically fermented offal provide a new control method for Fusarium wilt in banana.