ECO-FRIENDLY MANAGEMENT STRATEGY AGAINST FUSARIUM WILT OF TOMATO CAUSED BY Fusarium oxysporum f. sp lycopersici (SACC.)

Abstract

Fusarium wilt of tomato caused by Fusarium oxysporum f. sp lycopersici (Sacc.), is most devasting disease of tomato that cause productive and quality losses. Plant extracts have antimicrobial potential properties by decreasing the severity of various phytopathogen. The present study investigated the effect of various concentrations of garlic aqueous extract against Fusarium wilt of tomato. The target causal agent was isolated from infected tomato stems and leaves, collected from newly merged district Mohmand during May/June 2019. The experiment was laid out in completely randomized design (CRD) with five treatments replicated eight times under standard condition in plant pathology laboratory, The University of Agriculture Peshawar during June-September 2019. The tested garlic aqueous extract concentrations were 5ml, 10ml, 15ml and 20ml in per liter of media. Results revealed that highest mycelial growth inhibition was found in higher concentrations of garlic extract in the plates (20ml/litre) followed by 15ml, 10ml and 5ml/ liter of media after twelve days which was significantly (P<0.05) different from the mycelial growth recorded in control plates. Similarly, biomass of the mycelia was significantly (P<0.05) reduced as compared the control treatment. It is concluded that the present research findings will be helpful in management of Fusarium wilt of tomato in the field. Furthermore, it is suggested to conduct an experiment to prepare garlic extracts under more sophisticated techniques to enhance its efficacy and to determine the bio-active compounds in the garlic against the disease.