Control of Bacterial Canker in Kiwifruit Using Botanical Products from Adesmia balsamica Bertero ex Colla in Kiwifruit cv. Hayward Orchards

Global kiwifruit production has been severely affected by <i>Pseudomonas syringae</i> pv. <i>actinidiae</i> (<i>Psa</i>), which causes kiwifruit bacterial canker. The main strategies for controlling this pathogen involve the use of copper-based compounds and antibiotics, which are insufficient and promote the development of bacterial resistance. Therefore, this study evaluates the efficacy of different botanical products obtained from wild-grown and in vitro-grown plants, with 25-75% hydroalcoholic extracts (ethanol-water; 0.7 L/ha) effectively reducing the symptoms of the disease in kiwifruit, both in vitro and in vivo during a growing season. Additionally, field trials confirmed that the formulations promote better fruit yield and quality, demonstrating through acute oral toxicity testing in rats that the botanical product administered has no toxicity, making these botanical products a promising and sustainable alternative strategy for combating plant pathogen-induced diseases in an environmentally friendly manner.