Effect of Frankincense on Controlling Chocolate Spot of Faba Bean

Abstract

The effect of the natural substance Frankincense (Boswellia carterii Flueck.) on controlling chocolate spot disease of faba bean was studied in this work. Natural substance frankincense was used at different levels. Disease severity %, fresh and dry weights (g) of faba bean shoots, and enzymatic activity were estimated under greenhouse (artificial inoculation). Results indicated that Frankincense at 3 g/L had significantly decreased chocolate spot disease on faba bean causal organism under greenhouse conditions. Also, seed germination %, fresh and dry weights of shoot, polyphenol oxidase and peroxidase activity were significantly increased. On the other hand, under field conditions, the obtained results cleared that the natural substance frankincense at a high level (3 g/L) concentration showed the highest effect on decreasing chocolate spot disease severity %, as well as increasing germination percentage and also gave the highest effect on increasing yield per plot (kg), weight of 100 seeds, protein, and total chlorophyll.