Sustainable Integrated Approach for Management of Fusarium Wilt of Tomato Caused by Fusarium oxysporum f. sp. lycopersici (Sacc.) Synder and Hansen

Integration of different methods for sustainable management of Fusarium wilt of tomato revealed that all the treatments were able to significantly reduce the disease severity over control. Among the treatments, the minimum disease severity was recorded in the T3 treatment where treatment was given as seed treatment with T. harzianum + soil application of neem cake powder + foliar spray of carbendazim, representing the value 4.82, 8.23, 12.37 and 16.37 per cent against 10.75, 14.84, 20.00 and 25.75 per cent in case of control at 30, 45, 60 and 75 days age of plant, respectively. Integrated approach has also been able to increase shoot length as 27.00, 42.15, 54.98, and 65.07 cm at 30, 45, 60 and 75 days age of plant, respectively whereas in case of control it was 18.60, 25.70, 34.63 and 44.29. Similarly, fresh and dry shoot and root weight have also been found increased in case of integrated approaches. Biochemical analysis of the treated plants revealed that highest soluble protein and total phenol content is observed in T3 treatment (Seed treatment with T. harzianum + soil treatment with neem cake powder and foliar spray with carbendazim), showing 37.85, 36.78 and 35.76 mg/gm of fresh leave of protein and 2.40, 2.14 and 2.04 mg/gm of fresh leave of phenol at 30, 45 and 60 days age of plant. As per yield is concerned, it has found that the maximum yield was obtained per plant from the treatment given as seed treatment with T. harzianum + soil treatment with neem cake powder + foliar spray with carbendazim, showing the value of 500 g per plant which was followed by thetreatment given as seed treatment with T. harzianum + soil treatment with neem cake powder + foliar spray with neem leaf extract showing 470 g per plant.


Issue Date:
2015
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/230412
Published in:
Sustainable Agriculture Research, Volume 04, Number 1




 Record created 2017-04-01, last modified 2017-08-28

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