[논문]Reduced Tomato Bacterial Wilt by Ferrous Chloride Application

Hyeon Ji Kim; Su Min Kim; Yeon Hwa Kim; Jeong Hoon Park; Dong Ki Kang; Jae Gill Yun; Ryoung Shin; Jeum Kyu Hong

doi:10.5423/rpd.2023.29.1.82

Reduced Tomato Bacterial Wilt by Ferrous Chloride Application 원문보기

Research in plant disease = 식물병연구, v.29 no.1, 2023년, pp.82 - 87

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)

Abstract ▼ AI-Helper

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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그림 Fig. 1. Effect of iron on bacterial growth of Ralstonia pseudosolanacearum strain GMI1000 (Rp-GMI1000) and plant growth of detached tomato leaves. (A) Iron dose-dependent suppression of the in vitro bacterial growth. The bacterial suspension was initially prepared to the concentration of 10⁵ cfu/ml in the liquid media supplemented with increasing doses (0, 2, 5, 10, 20, 50, 100, and 200 μM) of FeCl₂ and shaking cultured at 30°C. The bacterial number was indirectly measured using a spectrophotometer with an optical density at 600 nm. Relative bacterial growth in the FeCl₂-treated cultures was expressed as a percentage (%) compared to that in mock-treated cultures. (B) Phenotypes of the detached tomato leaves treated with different concentrations of FeCl₂ (0, 2, 5, 10, 20, 50, 100, and 200 μM). Photos were taken at 3 and 5 days after petiole dipping in the different concentrations of FeCl₂. (C) Relative fresh weight (%) of detached tomato leaves treated with different concentrations of FeCl₂ after the petiole dipping at 3 and 5 days. Error bars represent standard errors of means of four independent experimental replications. Each experiment contained four biological replicates. Means with the same letter above the bars are not significantly different at the 5% level by the least significant difference tests.
그림 Fig. 2. Effects of iron treatment on bacterial wilt disease of detached tomato leaves. Relative fresh weight of detached tomato leaves inoculated with two different Ralstonia pseudosolanacearum doses (10⁵ and 10⁷ cfu/ml) in the absence or presence of FeCl₂ (10, 20, 50, 100, and 200 μM) was measured at 3 and 5 days post-inoculation (dpi). Error bars represent standard errors of means of three independent experimental replications. Each experiment contained four biological replicates. Means with the same letter above the bars are not significantly different at the 5% level by the least significant difference tests.

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Reduced Tomato Bacterial Wilt by Ferrous Chloride Application 원문보기

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