Journal of Agriculture and Plant Sciences

Journal Editor Board, Content and Editor Introduction

Liljana Koleva Gudeva — Mon, 27 Jan 2025 10:35:32 +0000

IN VITRO EVALUATION OF SOIL Bacillus STRAINS ISOLATED FROM THE BUCIM COPPER MINE FOR BIOCONTROL AGAINST GRAPEVINE DOWNY MILDEW

Mon, 27 Jan 2025 10:32:52 +0000

Plasmopara viticola, the disease that causes grapevine downy mildew, is a major and enduring concern for the grapevine industry globally. It’s challenging to manage using chemical and agricultural methods. For the wine-growing industry, several countries, including North Macedonia, have reoriented their strategies in order to reduce chemical inputs, which have been shown to be toxic and to have a negative impact on the environment. Instead, they are replacing these chemicals with sustainable biocontrol regulations. Bacillus spp. is a well-known plant-protective bacteria with antifungal potential in biocontrol strategies. The aim of this study was to isolate and screen soil Bacillus strains from the Bucim Copper Mine in four seasons with potential applications for biocontrol of this disease. The highest number (3.2 x 10⁵ CFUg^-1) of Bacillus spp. was found in autumn, while the lowest number (2.8 x 10² CFUg^-1) was found in winter. Out of 18 isolates, 4 showed antifungal activity against Plasmopara viticola. The intracellular metabolites of the isolates B_1-19, B_2-3, B_3-2, B_3-4showed maximum inhibition of 20-32 mm, while only the extracellular extract of the isolate B_1-19 showed maximum inhibition of 25 mm against Plasmopara viticola. The moisture content values ranged from 0.9-8.5 % and the pH value ranged from 7.11 – 7.58. The total organic matter values ranged from 4.47 to 4.99 %. Due to the antifungal potential as biological control agents against grape downy mildew, the isolates are expected to enhance integrated pest management systems going forward and maybe reduce the quantity of chemical fungicides used in vineyards.

THE QUINONE OUTSIDE INHIBITOR FUNGICIDES, A PERSPECTIVE GROUP OF PLANT PROTECTION PRODUCTS

Mon, 27 Jan 2025 10:30:38 +0000

Strobilurins are a class of fungicides derived primarily from natural substances produced by wood-decaying fungi, particularly those in the genus Strobilurus. The discovery of strobilurins dates back to 1970s when researchers identified their unique fungicidal properties. Since then, various synthetic strobilurin analogs called Quinone outside inhibitors have been developed with a wide variety of applications. Due to their broad-spectrum activity and low toxicity to humans and animals, QoIs have become some of the most widely used fungicides worldwide. These fungicides are highly effective against a diverse range of fungal pathogens, including those responsible for diseases like powdery mildew, rusts, leaf spots, and blights. They are commonly used in crops such as cereals, field crops, fruits, nuts, vegetables, turfgrass, and ornamentals. Their systemic properties allow them to be absorbed into plant tissues and transported throughout the plant, providing protection to both treated areas and new growth. This enhances their efficacy in managing diseases. QoIs are compatible with many agricultural chemicals, such as insecticides and herbicides, making them ideal for integration into pest management programs. Their compatibility also allows for tank mixing, reducing the frequency of applications and saving time and resources for farmers. Additionally, some QoIs have been observed to promote plant growth under certain conditions. This review delves into various aspects of QoIs, including their mode of action, chemical and fungicidal properties, resistance, limitations and prospectives.

MONITORING OF ACTIVE AND TITRATABLE ACIDITY IN WHITE BRINED CHEESE DURING RIPENNING PERIOD

Borche Makarijoski, Blagojce Najdovski — Mon, 27 Jan 2025 10:32:31 +0000

This study investigates the dynamics of active and titratable acidity in white brined cheese throughout its ripening period. Monitoring these parameters is crucial for understanding the biochemical changes that influence the cheese's flavor, texture, and overall quality. Using standard analytical methods, we measured pH and titratable acidity at regular intervals during the ripening process. The results indicated a significant decrease in pH, coupled with an increase in titratable acidity, reflecting the ongoing microbial and enzymatic activities. These changes were correlated with the development of desirable organoleptic properties. The findings provide valuable insights for cheese producers to optimize ripening conditions, ensuring consistent product quality. This research highlights the importance of acidity monitoring as a critical control point in cheese production.

YIELD AND YIELD COMPONENTS IN SOME WHEAT VARIETIES (Triticum aestivum L.) GROWN IN KOCANI REGION

Ivan Minov, Verica Ilieva, Natalija Markova Ruzdik — Mon, 27 Jan 2025 10:31:46 +0000

The purpose of this research was to study the yield and yield components in seven wheat varieties grown under the soil-climatic conditions of Kochani region. As an experimental material were used six introduced varieties (Rajna, Igra, Epoha, Falado, Grivna and Pobeda) and one domestic variety (Mila). The field trial was conducted in 2022/23 growing season, in randomized block design with three replications. The grain yield, plant height, spike length, number of spikelets per spike, number of grains per spike, grains weight per spike, weight of 1000 grains, number of spikes per m²and the biological yield were analyzed. Analysis of variance showed high genetic variability and significant differences between the examined varieties for all studied properties. The highest average grain yield was obtained by Falado variety (0,68 kg/m²). Also, this variety showed the highest average value for the grains weight per spike (2,49 g), weight of 1000 grains (43,0 g) and biological yield (3,1 kg/m²). The variety Falado was followed by Grivna variety which had the highest value for number of spikes per m² (1380 spike per m²) and number of grains per spike (64,86).

High values of genotypic and phenotypic coefficients of variation (GCV and PCV) were noted for grain yield, biological yield, grains weight per spike, number of grains per spike, spike length, which indicate high variability between tested genotypes. All examined traits showed high heritability. The grain yield was in positive significant correlation with grains weight per spike (r=0,928) and number of grains per spike (r=0,793).

PECTOBACTERIUM CAROTOVORUM SUBS. CAROTOVORUM - CAUSAL AGENT OF SOFT ROT OF PEPPERS PRODUCED IN STRUMICA REGION

Kristina Panev, Emilija Arsov, Sasa Mitrev — Mon, 27 Jan 2025 10:31:26 +0000

Pectobacterium carotovorum subsp. carotovorum (formerly Erwinia carotovora subsp. carotovora) is a plant pathogen that causes soft and stem rot diseases in several economically important vegetables such as carrot, cabbage, cucumber, eggplant, garlic, onion, pepper, potato, radish, sweet potato, squash and tomato (Opara and Asuquo 2016), where the disease can be detected in the field, transmit, storage and market.

Agricultural producers face many challenges in trying to grow crops and ensure stable, high-quality yields. The risk factors involved in agricultural production include climatic conditions, the occurrence of diseases, pests, and weeds. In our field observation, we will discuss the production of pepper, its economic and nutritional value, and the factors that contribute to its decline.

Our primary focus is the present status of diseases in pepper, specifically the occurrence of Pectobacterium carotovorum subsp. carotovorum, the causative agent of bacterial soft rot. P. carotovorum subsp. carotovorum is a well-known plant pathogen that causes severe soft rot disease in various crops, resulting in significant economic loss.

The aim of this study is to highlight the economic importance of the bacterial agent responsible for soft rot in peppers grown in the open fields in Strumica region. For this purpose, standard bacteriological tests were performed. These tests confirmed the pathogenic, morphological, biochemical, physiological, and growth properties of the pathogen, compared with the control strain KFB85 from the Republic of Serbia.

ERADICATING VARROA MITES (VARROA DESTRUCTOR) BY SPRAYING CLOVE TEA

Konstantin Petreski — Mon, 27 Jan 2025 10:33:15 +0000

This study is a field experiment of using clove tea as an effective treatment against varroa mites (Varroa destructor), by spraying the tea directly on all the frames in the beehive. Two experiments were conducted, one for 14 weeks, with an application of clove tea once every 2 weeks and the other for 8 weeks with an application once per week. In both experiments after 6 applications, the tea-treated varroa-infected beehives were completely varroa-free, concluding complete eradication.

INFLUENCE OF VARIETY AND VINTAGE ON THE BASIC PHUSICO-CHEMICAL COMPOSITION OF SMEDEREVKA AND VRANEC WINES

Violeta Ivanova Petropulos, Ile Ilievski, Štefan Ailer — Mon, 27 Jan 2025 10:32:08 +0000

In this study, Smerevska and Vranec wines from V. Vinifera L. cv., the most important and dominant varieties in Macedonia, have been produced in 6 (six) consecutive years applying traditional fermentation methods, in order to study the influence of variety and vintage on the general basic wine quality. The physico-chemical parameters that confirm the basic wine quality have been determined, including alcohol, density/ specific gravity at 20°C, dry extract, reducing substances, total and volatile acidity, pH, free and total SO₂. The results showed that variety significantly affected the chemical composition of wines, presenting higher contents of alcohol, density and dry extract for Vranec wines, while Smederevka wines were richer with total acids and contained higher amount of total SO₂. In addition, slight influence of vintage was noticed for both varieties, especially on the alcohol, density and dry extract contents, for which highest values were noticed in vintage 2017 in Vranec wines, while for Smederevka wines, values were highest in vintage 2020. Principal component analysis showed a clear separation of the wines according to the variety.