EFFECT OF INFECTION WITH FUSARIUM OXYSPORUM F. SP. LYCOPERSIC1 ON SOME CHEMICAL PROPERTIES OF TOMATO PLANTS | ||
| Egyptian Journal of Agricultural Research | ||
| Article 7, Volume 72, Issue 1, March 1994, Pages 69-79 PDF (2.74 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.1994.444802 | ||
| Authors | ||
| ABDEL-RAHMAN H. YEHIA1; DAWLAT A. ABDEL-KADER1; MOHAMED R. A. TOHAMY1; NAGY G. H. AWAD2 | ||
| 1Faculty of Agriculture, Zagazig University, Zagazig, Egypt | ||
| 2Plant Pathology Research Institute, Agricultural Research Centre, Giza, Egypt. | ||
| Abstract | ||
| Infection with tomato wilt pathogen is characterized by changes in synthesis of certain chemical components such as phenols, free amino acids and sugars. The phenolic compounds were found in high concentrations in the whole tomato seedling after 45 days from inoculation. High levels of total free amino acids were detected in the susceptible and tolerant tomato cultivars particularly after 30 and 45 days from inoculation. The reduced, non-reduced and total sugars decreased in the inoculated seedlings of the resistant cultivars. In addition, there was no correlation between the content of reduced or total soluble sugars and the percent of wilt infection in all tested cultivars. The concentration of such sugars gradually increased as the plant age increased. The diseased seedlings of most susceptible and tolerant cultivars contained higher amount of sugars than did the healthy seedlings, while the reverse was observed in most resistant tomato cultivars. | ||
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