Disease Complex in Tomato Cv. 035 Involving Meloidogyne Incognita and Fusarium Oxysporum F. Sp. Lycopersici

Abstract

Experiments in this investigation indicated that the tomato cv. 035 is moderately resistant to Meloidogyne incognita (Mi) and Fusarium oxysporum f. sp. lycopersici (Fol) since it supports a low population of Mi nematode and retarded fusarial damage in single infections while the plant vigor was unaffected adequately. This resistance was decreased as increased of inoculum levels (from 100 to 2000 IJ2) of Mi and (from 10 2 to 10 10 propagules) of Fol indicating that this resistance is mainly density-dependent. However, co-infection by both pathogens a lesser margin of simulative effect on root galling and wilt severity was occurred. Therefore, wounding by invading IJ5 of Mi proved to be unimportant for establishment of Fol wilt fungus. The results indicated also that, the sequence of infection by nematodes and fungus can predispose the host plant to attack by the other. As with Mi pre infection, nematode causes changes in host that predispose it to fungal attack leading to severe wilt expression. Likewise, pre-infection with for allowed not only more nematode penetration but also more nematode developed than in fungus. Accordingly, the present results led to the fact that, the interactions between Mi nematode and Fol wilt fungus are physiological rather than physical.

The Bacterial Microbiome of Meloidogyne-Based Disease Complex in Coffee and Tomato

“…MDC symptoms are characterized by the initial infection of RKN, causing the typical root swellings and knots. As the infection progresses, the concomitant presence of fungi and bacteria is observed along with nematodes in root tissues, which present more severe symptoms such as hyperplasia with deep and cracked cortical root tissues, having a cork-like appearance, leading to necrosis and atrophy of the root system (Koike et al, 2006;Taher et al, 2017;López-Lima et al, in press;Wolfgang et al, 2019). These symptoms, in the advanced stages of infection, are also commonly known as corky-root disease in coffee (Bertrand et al, 2000;Lopez-Lima et al, 2015;Villain et al, 2018).…”