Fungicidas e mostarda caliente 199 no controle de raiz rosada em alho

Abstract

Garlic (Allium sativum L.) stands among the most important horticulture species cultivated in Brazil and in other countries, ranking as the fourth most socioeconomically relevant horticulture plant. The presence of soil fungi contributes to reduced yield, which is a concerning factor that can make soil not suitable for agriculture, due to fungi persistence in the form of resistant survival structures. Therefore, it is necessary to adopt effective, affordable and sustainable practices in order to balance microbiota and increase yield. Thus, the objective of this study was to test the effectiveness of fungicides and of Caliente 199 mustard in controlling pink root (Setophoma terrestris) in garlic. The experiment was conducted in the Horizonte farm, in Água Fria de Goiás – GO, owned by Agrícola Tanabe, and the chosen genotype was the Ito cultivar. The experimental design was the randomized blocks design, with 5 treatments (Control; Caliente 199 mustard (MC199); Odin – 1.5 L ha-1; Fox Xpro – 2.0 L ha-1; Odin + Fox Xpro – 1.5 L ha-1 + 2.0 L ha-1), and 4 replicates, totaling 20 plots. Each plot consisted of 12 rows of 7.2 m with a length of 30 m, and the useful plot consisted of the 4 central rows. The evaluated traits were: soil biochemical activity, plant biometrics, root score scale through plant cycle, and yield. In the soil biochemical analysis: microbial biomass carbon, dehydrogenase, fluorescein diacetate, respiration, and soil microbial daily respiration rate. The results showed that treatments with fungicides and mustard expressed higher soil microbiota activity and revitalization. The results of plants’ biometric traits indicated a strong influence of isolated and combined fungicides on controlling pink root throughout plant cycle. Caliente 199 mustard, as well as isolated or combined fungicides, provided lower pink root severity. The use of the combined fungicides induced higher yield of class 7 garlic and ranks among the highest yields of class 6 garlic.