Evaluation of chemical and biological fungicides for the management of Fusarium Oxysporum

Abstract

Food safety is an important subject that in recent years has been studied by different organizations. A relevant aspect in this study is the primary sector, where pests and diseases represent a limitation in agricultural production. Among the diseases, those caused by phytopathogens are the most important, which Fusarium plays an important role in phytosanitary problems. In addition, the world has faced environmental problems caused by human activities such as agricultural due to the indiscriminate use of chemicals in order to eradicate the problems caused by pests and diseases. Nowadays some producers have turned to alternatives that are environmentally friendly, nevertheless, many others have continued with chemical management due to its high efficiency. Therefore, the objective of this review is to study the advantages and disadvantages of the use of conventional fungicides to control diseases caused by Fusarium against environmentally friendly options.