Investigating the effect of lavender essence on dry bubble disease in Agaricus bisporus

Subject Areas : Plant Pests

Jalal Gholamnezhad ¹ , mahmoud Alahyari ² , mojdeh maleki ³

1 - Assistant professor of Agriculture and Natural Resource Faculty, Ardakan University, Ardakan, Iran
2 - Former MSc. Student and Department of Plant Pathology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - Assistant Professor, respectively, Department of Plant Pathology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.

Received: 2020-06-18 Accepted : 2020-06-18 Published : 2019-02-20

Keywords: Essence, lavender, Dry bubbles,

Abstract :

Edible mushrooms are exposed to various diseases and pests that cause a serious reduction in yield. Dry bubble disease caused by Lecanicillium fungicola (Preuss) Zare and Gams is one of the most important diseases that causes damage to edible fungi. Due to the fact that a small number of fungicides are currently available to fight against fungal diseases, on the other hand, the overall resistance of Gia lavender fungi as an alternative to controlling oral fungal diseases. In this study, the effect of lavender essential oil was tested by two methods of mixing with culture medium and application of paper disc on the fungus causing dry bubble disease and edible fungus. In another part of the study, the effect of this essential oil on pathogenic fungi in storage and on edible mushrooms was investigated. The results of the essential oil mixing test with the culture medium showed that the essential oil of lavender in the concentration of 1000 ppm prevented the growth of pathogenic fungi by 89.25%. In the case of edible fungi, the highest inhibition of growth was related to the concentration of 1000 ppm essential oil of lavender and the control percentage was 65.23%. The results of the paper disk test showed that all the concentrations used in this study were able to reduce the growth rate of the pathogenic fungus. The highest inhibition rate was 1000 ppm and 83.12%. The results of the warehouse test showed that lavender essential oil increased the number of healthy fungi by 67.162% compared to the control by 7.30%. According to the results of laboratory and warehouse tests of lavender essential oil, they showed a high capacity to control diseases of edible fungi, especially dry bubbles.