ELICITATION OF PLANT DEFENSE AGAINST FUSARIUM OXYSPORUM F.SP. CICERIS IN CHICKPEA PLANT USING MARINE MICROCOCCUS SP.

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December – January, 2020/21, vol. 10, no. 3
pages: 361-365
Article type: Microbiology of Microbiology
DOI: 10.15414/jmbfs.2020.10.3.361-365
Abstract: Chickpea is produced as well as consumed highest in India amongst the whole world but, production is seriously curtailed by Fusarium wilt, caused by Fusarium oxysporum f.sp. ciceris (FOC). In stressful conditions, the reactive oxygen species (ROS) production increases in plants which cause significant damage. To reduce this ROS, plants have inbuilt antioxidants that can detoxify ROS and protect cells of plants. The present study aimed to investigate the effect of Micrococcus luteus on the induction of defense enzymes in the presence and absence of Fusarium in chickpea. Talc-based bio-formulation of marine M. luteus was employed under pot trials to scrutinize mechanism of induced resistance against Fusarium by the improvement of defense enzymes like SOD, POX as well as accumulation of L-proline, total phenolic and pigments like chlorophyll and carotenoids. Pot trials were done using four different conditions- T1 (control), T2 (M. luteus treated), T3 (FOC treated), and T4 (M. luteus + FOC treated). Defense enzymes were studied and a maximum increase in M. luteus treated plants as compared to control and pathogen treated plants were noted. The chlorophyll and carotenoid content were improved in M. luteus treated plants to pathogen treated plants. This study indicated that M. luteus helps the plant to protect itself from free radicals as it showed significant induction of enhanced plant defense response against soil-borne pathogen to protect chickpea plant.
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