Ferrous Sulfate-Mediated Control of Phytophthora capsici Pathogenesis and Its Impact on Pepper Plant
文献类型： 外文期刊
作者： Du, Gongfu 1 ; He, Huang 1 ; Peng, Jiali 1 ; Li, Xiaoliang 1 ; Liu, Zhaohua 1 ; Liu, Weixia 1 ; Yang, Yan 1 ; Qi, Zhiqiang 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Key Lab Crop Gene Resources & Germplasm Enhancemen, Minist Agr & Rual Affairs,Key Lab Trop Crops Germp, 4 Xueyuan Rd, Haikou 571101, Peoples R China
关键词： Phytophthora capsici; ferrous sulfate (FeSO4); pepper; pathogen control; metabolic responses
期刊名称：PLANTS-BASEL （ 影响因子：4.5； 五年影响因子：4.8 ）
ISSN： 2223-7747
年卷期： 2023 年 12 卷 24 期
页码：
收录情况： SCI
摘要： Phytophthora capsici, a destructive fungal pathogen, poses a severe threat to pepper (Capsicum annuum L.) crops worldwide, causing blights that can result in substantial yield losses. Traditional control methods often come with environmental concerns or entail substantial time investments. In this research, we investigate an alternative approach involving ferrous sulfate (FeSO4) application to combat P. capsici and promote pepper growth. We found that FeSO4 effectively inhibits the growth of P. capsici in a dose-dependent manner, disrupting mycelial development and diminishing pathogenicity. Importantly, FeSO4 treatment enhances the biomass and resistance of pepper plants, mitigating P. capsici-induced damage. Microbiome analysis demonstrates that FeSO4 significantly influences soil microbial communities, particularly fungi, within the pepper root. Metabolomics data reveal extensive alterations in the redox metabolic processes of P. capsici under FeSO4 treatment, leading to compromised cell membrane permeability and oxidative stress in the pathogen. Our study presents FeSO4 as a promising and cost-effective solution for controlling P. capsici in pepper cultivation while simultaneously promoting plant growth. These findings contribute to a deeper understanding of the intricate interactions between iron, pathogen control, and plant health, offering a potential tool for sustainable pepper production.
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