Histopathological Changes in Tomato (Lycopersicum esculentum L.) Plants Induced by the Infection of Fusarium oxysporum f. sp. lycopersici, the Cause of Tomato Wilt Disease

作者：Maryam Yousaf, Salman Ahmad, Romana Anjum, Muhammad Zeeshan Majeed · 发表于：Sarhad Journal of Agriculture · 年份：2021 · DOI：10.17582/journal.sja/2021/37.4.1128.1133 · 被引用次数：4 · 研究领域：Plant Pathogens and Fungal Diseases、Plant Pathogens and Resistance、Agriculture, Plant Science, Crop Management

T omato (L. esculentum L.) is most important and famous fruit vegetable worldwide. It belongs to the family Solanaceae and it was originated from Peru and Mexico This fruit is full of nutrients, antioxidants, vitamins A and C; hence, nutritionists recommended its use for managing cholesterol and weight loss Ripe tomato fruit consists of various vitamins, amino acid, glucose and fructose. It is a rich source of minerals which include Mg, Ca, P, Fe, Na, K, Cu and S. It also contains protein, fiber and carbohydrates. Tomato has lycopene which is considered as an important component that helps to lower the chances of prostate cancer, heart diseases and age-related diseases Tomato is cultivated all over Pakistan due to its high demand. Annually, 599.7 thousand tons of tomato is produced on the area of 63.2 thousand hectares in Pakistan (Akhtar et Abstract | A study was conducted to evaluate the structural and functional modifications in tomato Lycopersicum esculentum nursery seedlings in response to tomato wilt disease caused by fungus Fusarium oxysporum f. sp. lycopersici (FOL). Two months old tomato seedlings were grown under normal conditions in green house and were artificially inoculated with FOL conidial suspension of 110 6 conidia/mL by drenching method. Untreated plants served as control. First disease symptoms appeared after seven days of inoculation and seedlings became wilted within 30 days post inoculation. Stems from wilted as well as control seedlings were cross sect...