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首页> 外文期刊>Dynamic Soil, Dynamic Plant >Salinity Effects on Fusarium Wilt Severity and Tomato Growth
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Salinity Effects on Fusarium Wilt Severity and Tomato Growth

机译：盐度对枯萎病严重程度和番茄生长的影响

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摘要

The aim of the present study was to elucidate the effects of water salinity and Fusarium oxysporum f. sp. lycopersici (FOL) on tomato (cv. 'Ventura') growth, wilt severity and subsequent yield loss. The six salt treatments tested showed no significanteffect on pathogen mycelial growth in vitro but increased sporulation was recorded with the highest NaCl doses (8 and 10 g/1). Increasing salinity stress (2 to 10 g of NaCl/1) to the inoculated tomato plants enhanced the severity of Fusarium wilt disease and resulted in a significant increase in the leaf damage index (LDI) recorded from 35 to 62 days post-planting (DPP). Moreover, the LDI noted on plants under highest salt stress (8 and 10 g of NaCl/1) was increased by 55 and 60%, respectively comparedwith the LDI recorded on unstressed plants. Salinity treatment in watering tomato plants (inoculated or not with FOL), from 15 DPP until the end of the assay (i.e., 62 DPP), decreased plant height by 9.7 and 35% when the salinity level varied from 2 to10 g/1. A similar effect was noted after inoculation with FOL. The fresh and dry weights of the aerial part were generally lower with the increase in NaCl dose; these parameters were reduced by 45-50% and by 34-41% with higher salt treatments tested (8 and 10 g of NaCl/1), respectively, compared to the non-saline water. The range of decrease in root fresh and dry weights was 12-74 and 13-70%, respectively, when salinity levels were 2 and 10 g of NaCl/1, compared to the unstressed plants. Fruit fresh weight was also adversely affected by the highest NaCl doses tested (8 and 10 g/1) and was reduced by 40 and 78%, respectively compared to non-saline water.
机译：本研究的目的是阐明水盐度和尖孢镰刀菌f的影响。 sp。番茄（文图拉（Ventura））生长，青枯严重程度和随后的产量损失。测试的六种盐处理对体外病原菌的菌丝生长没有显着影响，但最高的NaCl剂量（8和10 g / 1）记录到孢子形成增加。接种番茄植物的盐分胁迫（2至10 g NaCl / 1）增加会增加镰刀菌枯萎病的严重程度，并导致从种植后35天到62天记录的叶片损伤指数（LDI）显着增加（DPP） ）。此外，与未胁迫植物上记录的LDI相比，在最高盐胁迫下（8和10 g NaCl / 1）观察到的LDI分别增加了55％和60％。从15 DPP到测定结束（即62 DPP），在浇水的番茄植物（接种或未接种FOL）中进行盐度处理时，盐度水平从2到10 g / 1不等时，株高降低了9.7和35％。接种FOL后，观察到类似的效果。随着NaCl剂量的增加，地上部分的鲜重和干重通常会降低。与非盐水相比，在测试的更高盐处理条件下（分别为8和10 g NaCl / 1），这些参数分别降低了45-50％和34-41％。当盐度水平为2和10 g NaCl / 1时，与未胁迫植物相比，根鲜重和干重下降的范围分别为12-74％和13-70％。所测试的最高NaCl剂量（8和10 g / 1）也对水果鲜重产生不利影响，与非盐水相比，水果鲜重分别降低了40％和78％。

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