Verticillium-induced wilt in pepper: Physiological disorders and perspectives for controlling the disease

Abstract

Verticillium wilt of pepper is mainly caused by Verticillium dahliae Klebahn. This pathogen alters physiology of infected plants, accelerates their senescence and reduces yield. The decrease in photosynthesis and consequently, in the supply of carbohydrates to forming fruits, together with a premature fall of flowers are related to the limited fruit yield observed in diseased plants. The control of V. dahliae is difficult because it can survive in field soil for several years. For intensively managed pepper, it has been usual to fumigate with methyl bromide prior to planting. However, as this chemical product causes environmental contamination and reduces the diversity of the microflora in the treated soil, its use was phased out under the 1992 Montreal Protocol. Therefore, finding alternative methods becomes essential for agriculture. At present, an integrated management of the crop would be the best strategy to preserve pepper from Verticillium-induced wilt. Such management should include the use of the less susceptible pepper cultivars, the most adequate culture practices and the exploitation of soil symbiotic microorganisms as bioprotectors. More research on the defence signalling pathways and molecular mechanisms employed by plants against pathogens may lead to novel strategies to enhance disease resistance in crop plants, including pepper. © 2006 Asian Network for Scientific Information.