Preventive control of bacterial cancer by applying electrolyzed water in tomato crops
Keywords:
oxidizing electrolyzed water, plant pathogen, Clavibacter michiganensisAbstract
Clavibacter michiganensis subsp michiganensis causes the bacterial cancer disease in tomato crops. During production, chemical control is used, which generates a phytotoxic effect in the plants and resistance to the active substance on the part of the pathogen. The objective was to evaluate the effect of electrolyzed water as a preventive treatment of bacterial cancer in tomato crops. Preventive treatments were applied that consisted of T1: Oxidizing electrolyzed water, T2: Commercial bactericide (Kasumin), T3: Untreated plants. During the vegetative stage, the variables of stem diameter, number of leaves, number of clusters and plant height were measured, severity and Log10 (CFU/g of sample) were determined. The results show the largest stem diameter in T1 (1.49 ± 0.28), in terms of the number of leaves, no statistical differences were observed between treatments (P < 0.05), the lowest number of clusters and the lowest plant height was observed in T3. The lowest severity was observed in T1, finally the lowest value of bacterial populations was obtained in T1. It is concluded that electrolyzed water could be an alternative to be applied to tomato plants to reduce the damage caused by Clavibacter.
http://dx.doi.org/10.37114/abaagrof/2023.6
e2023-2
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