Physiological Effects of Pseudomonas fluorescens on Tomato  

N. Shiva1 , G. Gomathi1 , S. Karthika1 , S. Ramya1 , B. Senathipathi1 , P. Senthil2 , K. Krishna Surendar2 , S. Ramesh Kumar2
1. Vanavarayar Institute of Agriculture, Pollachi-642103, India
2. Assistant Professors, Vanavarayar Institute of Agriculture, Pollachi-642103, India
Author    Correspondence author
International Journal of Horticulture, 2013, Vol. 3, No. 18   doi: 10.5376/ijh.2013.03.0018
Received: 07 May, 2013    Accepted: 20 May, 2013    Published: 24 May, 2013
© 2013 BioPublisher Publishing Platform
This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article:

Shiva et al., 2013, Physiological Effects of Pseudomonas Fluorescens on Tomato, International Journal of Horticulture, 2013, Vol.3, No.18 104-108 (doi: 10.5376/ijh.2013.03.0018)

Abstract

Tomato plants were grown in green house conditions and were studied under biological control of Fusarium oxysporum f.sp. lycopersici and Pythium aphanidermatum causing wilt and damping off in order to evaluate the relative water content, soluble protein content, total phenolic content and yield changes. Application of P.fluorescens+T.viridi +soil application had higher soluble protein content and total phenolic content in tomato. The highest increase in soluble protein and total phenolic content of 20 and 18 per cent over control leads to very lesser reduction in yield by the application of P.fluorescens + T.viridi +soil application during the presence of wilt and damping off diseases.

Keywords
Tomato, soluble protein; Total phenolics; Pseudomonas fluorescens; Trichoderma viridi; Fusarium oxysporum<; Pythium aphanidermatum and yield
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