Biological Control in Tomato and Pepper Under Different Growing Conditions: The Potential for Disease Management of Pseudomonas Spp., Trichoderma Spp. and Microbial Consortia

Abstract

It is estimated that the growth of the global population will require a 60% increase in current crop production to meet projected food demand over the next 30 years. Achieving such an expansion poses a major challenge, particularly because crop yields are continually threatened by infections caused by bacteria, fungi, viruses, and nematodes. For decades, synthetic chemical compounds have been the primary tools used to control these pests. Yet these substances often carry significant drawbacks: they can be toxic to humans and animals, disrupt soil and plant microbiomes, and contribute to long-term environmental degradation. In contrast, the use of biological control agents (BCAs) has emerged as a promising and sustainable alternative for managing economically important plant diseases. BCAs—microorganisms or their bioactive metabolites—offer the potential to reduce the indiscriminate use of chemical pesticides, mitigating their harmful effects and, in some agricultural systems, even replacing them entirely. Their use is increasingly aligned with global efforts to promote environmentally responsible agriculture, safeguard biodiversity, and ensure long-term food security. This book presents eight chapters dedicated to exploring the use of various microorganisms and their enzymes as BCAs against major pests affecting a range of economically significant crops.