Upregulation of defense enzymes in groundnut (Arachishypogaea L.) by combined application of Trichoderma spp. and Mahua oil cake against Sclerotium rolfsii

Abstract

Groundnut is one of the world's most popular edible legumes. Many soil-borne diseases were affected, among them, most notorious pathogen, Sclerotium rolfsii, which caused substantial constraints in groundnut production and productivity. Biological control offers wider treatment modalities than conventional chemical control. Under present study, induction of defense enzymes [PAL (phenylalanine ammonia lyase), PO (peroxidase), PPO (Polyphenol oxidase) and phenol] in groundnut treated with Trichoderma spp. and organic amendment (mahua oil cake) challenged with the S. rolfsii was studied. Highest PAL (0.298 changes in absorbance/minute/gram of leaf tissue), PO (0.291 changes in absorbance/minute/gram of leaf tissue /minute/gram), PPO (0.296µmole of transcinnamic acid/minute/gram) and Phenol (781µgram of catechol/g) activity was recorded in plants treated with sequential application of Trichoderma spp. and mahua oil cake. Inoculated control has shown minimum defense enzyme activity. Results suggest the role of Trichoderma spp. and mahua oil cake in inducing higher defense enzyme activity on groundnut against S. rolfsii.