Enhancing Pepper Plant Resistance to Root Rot Disease by Encapsulating Roots with Biological and Chemical Inducers

Pepper (Capsicum annuum) is an important global crop but is highly vulnerable to root rot diseases caused by Rhizoctonia solani, Fusarium solani, and Pythium debaryanum, resulting in substantial yield losses. This study investigated the effectiveness of root encapsulation with biological and chemical inducers in controlling root rot and enhancing plant resistance. Conducted under glasshouse conditions, the experiment compared encapsulated and non-encapsulated root treatments. Encapsulated roots were coated with an alginate-based biopolymer containing Trichoderma asperellum, Bacillus subtilis, clove oil, ascorbic acid, or potassium sorbate, while non-encapsulated roots received direct treatments. Disease incidence, defense enzyme activities (peroxidase, polyphenol oxidase, and chitinase), and biochemical constituents (total phenolics) were evaluated. The findings revealed that root encapsulation significantly enhanced disease suppression, boosted defense enzyme activity, and increased key biochemical compounds. Among treatments, encapsulated clove oil application provided the highest disease resistance. These results highlight root encapsulation as a promising strategy for sustainable disease management and improved pepper cultivation.