Mitigation of vanillic acid‐promoted faba bean Fusarium wilt by faba bean–wheat intercropping

Abstract Long‐term continuous monocropping of faba beans increases the incidence of faba bean wilt, while faba bean–wheat intercropping can effectively control it. This study aimed to understand the underlying mechanism of faba bean–wheat intercropping for the control of Fusarium oxysporum and vanillic acid (VA)‐promoted occurrence of faba bean wilt. The occurrence of faba bean wilt was investigated among the monocropped and intercropped plants of faba beans in a field experiment. The contents and types of phenolic acids were examined in the rhizosphere soil. Monocropped and intercropped faba beans were examined under the dual stress of F . oxysporum and different concentrations of VA (0, 50, 100, 200 mg/L) to understand the alleviating mechanism of faba bean–wheat intercropping. Exogenous addition of high concentrations of VA significantly inhibited the growth and reproduction of F . oxysporum , but under the dual stress of F . oxysporum and different concentrations of VA, it significantly inhibited the defence enzymes of faba bean roots, stems, and leaves, and rhizosphere soil enzymes. Interestingly, faba bean–wheat intercropping alleviated VA stress and thereby the incidence and disease index of faba bean Fusarium wilt by improving plant resistance and soil enzyme activity. The dual stress of F . oxysporum and VA promotes the occurrence of Fusarium wilt by damaging the defence system of the faba bean root system and rhizosphere soil environment. However, faba bean–wheat intercropping effectively alleviates the autotoxicity of VA by improving the physiological and biochemical resistance of faba beans and soil enzyme activities, and thus controls the occurrence of Fusarium wilt.