Observational analysis demonstrated reduced bacterial wilt in cayenne pepper with bioencapsulation, suggesting a practical method for crop improvement.
Key Points
Bioencapsulation of Bacillus sp. significantly reduces bacterial wilt in cayenne pepper plants.
The optimal concentration of sodium alginate and gelatin led to a disease intensity reduction of 18.89%.
The effective dosage also promoted growth parameters, with plants reaching heights of 30.58 cm.
This approach underscores a sustainable way to enhance crop resistance and yield with biocontrol methods.