식물병연구 (Research in Plant Disease)

한국식물병리학회 (The Korean Society of Plant Pathology)
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Reduced Tomato Bacterial Wilt by Ferrous Chloride Application

  • Hyeon Ji Kim (Division of Horticultural Science, Gyeongsang National University) ;
  • Su Min Kim (Division of Horticultural Science, Gyeongsang National University) ;
  • Yeon Hwa Kim (Division of Horticultural Science, Gyeongsang National University) ;
  • Jeong Hoon Park (Division of Horticultural Science, Gyeongsang National University) ;
  • Dong Ki Kang (Division of Horticultural Science, Gyeongsang National University) ;
  • Jae Gill Yun (Division of Horticultural Science, Gyeongsang National University) ;
  • Ryoung Shin (RIKEN Center for Sustainable Resource Science) ;
  • Jeum Kyu Hong (Division of Horticultural Science, Gyeongsang National University)
  • 투고 : 2023.01.17
  • 심사 : 2023.02.09
  • 발행 : 2023.03.31
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초록

Exogenous ferrous chloride (FeCl2) suppressed in vitro growth of Ralstonia pseudosolanacearum, causing bacteria for tomato bacterial wilt. More than 50 μM of FeCl2 reduced the in vitro bacterial growth in dosedependent manners. Two to 200 μM of FeCl2 did not affect the fresh weight of detached tomato leaves at 3 and 5 days after the petiole dipping without the bacterial inoculation. The bacterial wilt of the detached tomato leaves was evaluated by inoculating two different inoculum densities of R. pseudosolanacearum (105 and 107 cfu/ml) in the presence of FeCl2. Bacterial wilt in the detached leaves by 105 cfu/ml was efficiently attenuated by 10-200 μM of FeCl2 at 3 and 5 days post-inoculation (dpi), but bacterial wilt by 107 cfu/ml was only reduced by 200 μM of FeCl2 at 3 and 5 dpi. These results suggest that iron nutrients can be included in the integrated disease management of tomato bacterial wilt.

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참고문헌

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