Effect of iodine biofortification on incidence and severity of Fusarium wilt and yield of tomato (<i>Solanum lycopersicum</i> L.)

Abstract

Tomato is often attacked by wilt caused by Fusarium oxysporium. Iodine is known to have fungistatic effect in pathogen control. The present experiment was aimed at determining the effect of iodine compounds (potassium iodide, KI and potassium iodate, KIO) on 3 incidence and severity of Fusarium wilt and yield of two tomato accessions, FUNAABTO/106 and FUNAABTO/123. The experiment was conducted in the screenhouse and on the field. KI was applied at concentrations of 1, 2, 3, 5 mM while KIO was applied 3 at concentrations of 0.5, 1, 2, 3 mM. The untreated plots served as control. Results showed that FUNAABTO/106 treated with 0.5 mM KIO in the screenhouse and on the 3 field had the least (0.00%) disease incidence. Disease severity was significantly (p ≤0.05) lower (1.00) in the screenhouse in pots containing FUNAABTO/106 treated with 1 mM KIO On the field, FUNAABTO/106 treated with 0.5 mM KIO had the least (1.17) disease 3. 3 severity. FUNAABTO/106 treated with 0.5 mM KIO in the screenhouse and on the field 3 were significantly higher (1.65t/ha and 18.54t/ha respectively) in yield. The study concluded that application of iodine compounds at lower concentrations reduced the incidence and severity of Fusarium wilt and increased the yield of tomato.

New Aspects of Uptake and Metabolism of Non-organic and Organic Iodine Compounds—The Role of Vanadium and Plant-Derived Thyroid Hormone Analogs in Lettuce

“…Furthermore, there was also research devoted to the efficacy of I − and/or IO 3 − uptake by plants, depending on the additional application of other elements, such as selenium in kohlrabi (Golob et al, 2020), zinc, selenium, and iron in wheat (Zou et al, 2019), and zinc and selenium in wheat and rice (Cakmak et al, 2020). The impact of I on the induction of plant resistance to diseases was also analyzed (Ajiwe et al, 2019). There are also works focused on the process of methylation, i.e., volatilization to the atmosphere, of volatile I forms (Leblanc et al, 2006;Itoh et al, 2009).…”

Iodine biofortification of bean (Phaseolus vulgaris L.) and pea (Pisum sativum L.) plants cultivated in three different soils

“…We observed a different distribution pattern (i.e., only 1.0% of iodine accumulated in the fruits, while 83–87% accumulated in the roots), which can be explained by the different scales of the experiments. Iodine in plants is transported mainly through the xylem, therefore, the accumulation of iodine in the edible parts is less efficient [ 25 , 23 ].…”

“…Agronomic biofortification is a promising alternative for providing iodine-enriched plants by using fertilizer, hydroponic, or irrigation technologies [17,18]. Several experiments have focused on increasing the iodine concentration in edible parts of plants such as green bean [19]; garden pea [20]; cabbage [21]; tomato [21][22][23][24][25][26][27]; carrot [26,[28][29][30]; potato [28,31]; cowpea [32], and lettuce [19,26,33].…”