Castillo Nora E Torres, Acosta Yovanina Aguilera, Parra-Arroyo Lizeth, Martínez-Prado María Adriana, Rivas-Galindo Verónica M, Iqbal Hafiz M N, Bonaccorso A Damiano, Melchor-Martínez Elda M, Parra-Saldívar Roberto
School of Engineering and Sciences, Tecnologico de Monterrey, Monterrey 64849, Mexico.
Department of Chemical and Biochemical Engineering, Tecnologico Nacional de México-Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote, Durango 34080, Mexico.
Plants (Basel). 2022 Oct 17;11(20):2745. doi: 10.3390/plants11202745.
(HV) is the pathogen responsible for the coffee leaf rust (CLR) disease that has spread globally. CLR causes losses of up to a billion dollars annually and affects all types of crops regardless of their production regime (organic or inorganic). Additionally, smallholders produce approximately 80% of coffee in developing countries. The condition causes losses of up to a billion dollars annually. It affects all types of crops regardless of their production regime (organic or inorganic). Approximately 80% of coffee is produced by smallholders in developing countries. Until the 90s, shaded-production systems and native varieties were encouraged; however, the rapid spread of CLR has forced farmers to migrate towards inorganic schemes, mainly due to a lack of knowledge about natural alternatives to pesticides that can be implemented to control HV. Therefore, the purpose of this article is to compile the currently existing options, emphasizing two key factors that guarantee efficient rust control: selective fungicidal activity against HV and the nutrition of coffee crops. Thus, by comprehending how these natural compounds (such as plant, bacteria, fungi, animals, or algae metabolites) impact coffee rust proliferation. Furthermore, since a various range of biochar effects contributes to the control of foliar fungal pathogens through modification of root exudates, soil properties, and nutrient availability, which influence the growth of antagonist microorganisms, we present a review of the pathogen-suppressive effects of biochar, and new control strategies suitable for organic schemes can be developed.
咖啡驼孢锈菌（HV）是导致咖啡叶锈病（CLR）的病原体，该病害已在全球蔓延。咖啡叶锈病每年造成高达十亿美元的损失，且影响所有类型的作物，无论其生产方式是有机还是无机。此外，在发展中国家，小农生产了约80%的咖啡。这种病害每年造成高达十亿美元的损失。它影响所有类型的作物，无论其生产方式是有机还是无机。在发展中国家，约80%的咖啡是由小农生产的。直到20世纪90年代，人们还鼓励采用遮荫生产系统和本地品种；然而，咖啡叶锈病的迅速蔓延迫使农民转向无机种植模式，主要原因是缺乏关于可用于控制咖啡驼孢锈菌的天然农药替代品的知识。因此，本文的目的是汇总当前现有的选择，强调保证有效防治锈病的两个关键因素：对咖啡驼孢锈菌的选择性杀菌活性和咖啡作物的营养。这样，通过了解这些天然化合物（如植物、细菌、真菌、动物或藻类代谢物）如何影响咖啡锈病的扩散。此外，由于各种生物炭效应通过改变根系分泌物、土壤性质和养分有效性来控制叶部真菌病原体，而这些又会影响拮抗微生物的生长，我们对生物炭的病原体抑制作用进行了综述，并可以开发出适用于有机种植模式的新防治策略。
