Fig. 1. Inhibitory effect of acetonic extract from tomato leaves on mycelial growth of six microorganisms. (A) Colletotrichum coccodes; (B) Fusarium oxysporum; (C) Glomerella cingulata; (D) Rhizoctonia solani, (E) Phytophthora cactorum; (F) P. capsici. Vertical bars represent standard errors of the means.
Fig. 2. Bioautogram of acetonic extracts from leaves (L), immature green fruits (G), and red fruits (R) of tomato plants. White areas indicate inhibition of microbial growth. (A) Colletotrichum coccodes; (B) Fusarium oxysporum; (C) Glomerella cingulata; (D) Rhizoctonia solani; (E) Phytophthora cactorum; (F) P. capsici.
Fig. 3. GC-MS chromatogram of preparative TLC-isolated compounds in acetonic extract from tomato leaves.
Fig. 4. Linolenic and caffeic acids visualized on TLC using phosphomolybdic acid and anisaldehyde-sulfuric acid.
Fig. 5. Inhibitory effect of linolenic (A) and caffeic acids (B) on mycelial growth of Rhizoctonia solani. Vertical bars represent standard errors of the means.
Table 1. Minimum inhibitory concentrations (MIC) of extracts from tomato plants with various solvents against six pathogenic microorganisms
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