Biocontrol of cocoa pod diseases with mycoparasite mixtures.

By U. Krauss, W. Soberanis. 2001

96 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/c0f80cff94b14b0173d76dc911b9279ab66118d0

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In Horticulture

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Citations in the corpus

Isolation and identification of mycoparasitic isolates of Trichoderma asperellum with potential for suppression of black pod disease of cacao in Cameroon (2007, background): “Reports have indicated that biological control of cacao diseases is possible (Bastos et al., 1981; Hebbar et al., 1999; Holmes et al., 2004; Krauss and Soberanis, 2001).”
Biocontrol potential of Trichoderma martiale against the black-pod disease (Phytophthora palmivora) of cacao. (2009, background): “In this context and from the perspective of Integrated Pest Management (IPM), biological control is an additional method that can help in reducing the disease to economically viable levels, with a concomitant decrease in the use of chemicals (Krauss and Soberanis, 2001; Bajwa and Kogan, 2004).”
Endophytic fungi as biocontrol agents of Theobroma cacao pathogens (2008, background): “Specifically, promising results for the control of diseases of cacao have been obtained using epiphytic mycoparasitic fungi (Krauss and Soberanis, 2001; Ten Hoopen et al., 2003).”
Endophytes and mycoparasites associated with an indigenous forest tree, Theobroma gileri, in Ecuador and a preliminary assessment of their potential as biocontrol agents of cocoa diseases (2003, background): “The mycobiota associated with T. gileri pods infected with C. roreri was also rich in hypocrealean fungi, and all the strains of Clonostachys tested thus far, proved to be highly efficient mycoparasites, particularly when compared to Peruvian strains from cocoa which are currently being used or test”
Impact of environmental factors, chemical fungicide and biological control on cacao pod production dynamics and black pod disease (Phytophthora megakarya) in Cameroon (2008, background): “Evidence is now accumulating that microbial control of cacao pathogens could be more effective if they are combined with others methods, such as phytosanitation, chemical sprays, and in combination with resistant or tolerant germplasm (Krauss and Soberanis, 2001).”