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Field evaluation of 19 natural products and microbial strains against Verticillium wilt of olive
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Field evaluation of 19 natural products and microbial strains against Verticillium wilt of olive
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Journal Article
Field evaluation of 19 natural products and microbial strains against Verticillium wilt of olive
2025
Overview
Controlling Verticillium wilt of olive (VWO), caused by the fungus
Verticillium dahliae
, is a challenge in all olive-growing regions worldwide. Although a wide variety of strategies against this disease have been evaluated, they are not useful for achieving optimal control. Biological control has been postulated as one of the most promising alternatives to prevent VWO. Thus, the goal of this study was to evaluate the effects of 19 natural products and microbial strains, including amino acids, microorganisms, organic amendments, biofertilizers based on copper and potassium, and essential thyme oils, under field conditions. The compounds were selected from 49 treatments that were previously evaluated against
V. dahliae
under laboratory or field conditions to confirm or validate their effectiveness against VWO. To this end, two experimental fields of the olive cv. Picual were established in orchards with moderate
V. dahliae
inoculum densities in the soil as representative of the main olive growing areas across southern Spain. The treatments were applied by spraying or irrigation in spring and autumn, and the disease severity was monitored over three experimental years. Our results confirmed the effectiveness of
Fusarium oxysporum
FO12, the organic amendment olive waste compost CAL03 and grape marc compost CGR03, and the CAL03 + FO12 mixture as the most effective treatments against VWO in the field. This work provides useful information about the use of environmentally friendly products against VWO.
