Antibacterial effect of Allium sativum and Ficus carica extracts on tomato bacterial pathogens
By G. Balestra, A. Heydari, D. Ceccarelli, E. Ovidi, A. Quattrucci. 2009
106 citations recorded by the source corpus.
Bacterial pathogens are a serious problem on tomato plants. Amongst them, Pseudomonas syringae pv. tomato (Pst), Xanthomonas vesicatoria (Xv) and Clavibacter michiganensis subsp. michiganensis (Cmm), causal agents of bacterial speck, bacterial spot and bacterial canker, respectively, affect tomato production under greenhouse and field conditions. In in vitro tests with bacterial strains at a population density of 10 6 and 10 8 cfu ml �1 , vegetal extracts from cloves of A. sativum and fruits of F. carica at concentrations of 1 and 30%, respectively, showed best effects at 10 6 cfu ml �1 bacterial concentration. In in vivo tests bacterial strains were tested at 10 5 cfu ml �1 ; A. sativum and F. carica extracts reduced disease incidence by 58 and 30%, and disease severity by 68 and 22%, respectively. Moreover, these vegetal extracts resulted in effective disease control of up to 65% (A. sativum) and 38% (F. carica) of that of the standard copper treatment. The antibacterial effects of A. sativum and F. carica extracts are useful for protecting tomato plants against Pst, Xv and Cmm in the greenhouse.
Subfields: Plant Science
View Paper: https://www.semanticscholar.org/paper/9ce47df556e5fc5635f409408e6405633410f8e4
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In Plant Science
Citations in the corpus
- Synergic effect of cellulose and lignin nanostructures in PLA based systems for food antibacterial packaging (2016, unknown): “…of frame of food preservation, few studies have been reported on the use of organic active principles (vegetal) against bacteria/fungi plant pathogens [29-31], while a wide literature is available on how these active agents can be incorporated in biobased polymeric matrices, such as PLA [2].”
- Nutritional evaluation of cookies produced from pigeon pea, cocoyam and sorghum flour blends (2011, result): “This and previous works showed that extracts of fig leaves had antifungal or antibacterial activities and may inhibit harmful microbes in food (Zhao et al., 2005; Hu et al., 2007; Oliveira et al., 2009; Balestra et al., 2009; Aref et al., 2010), so they have potential use as an all natural food pres”