دراسة تأثير فطر ذبول الفيوزاريم Fusarium oxysporum f.sp. lycopersici على التغيرات الكيموإحيائية لصنفين من نبات الطماطم

M. Salem Abu  Hadma; Issa. A.  Abugharsa; Mohammed A.  Saeed

doi:10.54172/mjsc.v17i1.831

Authors

M. Salem Abu Hadma Department of plant protection, Faculty of Agriculture, Omar Al-Mukhtar University, Al-Bayda, Libya
Issa. A. Abugharsa Department of plant protection, Faculty of Agriculture, Omar Al-Mukhtar University, Al-Bayda, Libya
Mohammed A. Saeed Department of plant protection, Faculty of Agriculture, Omar Al-Mukhtar University, Al-Bayda, Libya

DOI:

https://doi.org/10.54172/mjsc.v17i1.831

Abstract

This study was carried out to determine the effect of tomato infection by Fusarium wilt (Fusarium oxysporum fsp.lycopersici) on two tomato cultivars (Marco & Plaza) on biochemical parameters such as Total soluble sugar and minerals nutrients contents. Most of the nutrients and Total soluble sugar in tested plants of both cultivars were effected by Fusarium wilt infection. Data showed that there were significant differences between inoculated and non-inoculated plants in all biochemical parameters. The rate of Total soluble sugar was decreased in Marco and Plaza by (0.220 and 0.214 mg / g plant tissue) as compared with control (0.293 and 0.338 mg / g plant tissue). Finally the fungal infection caused a significant or remarkable reduction in content of estimated minerals particularly in Nitrogen (2.4 and 5.3 mg / g plant tissue) for Marco and Plaza respectively and potassium (0.48 mg / g plant tissue) for each. Also it caused a sudden decrease in amount of Phosphorus, Magnissium and Calcium and the least amount of Phosphorus was 0.10 mg / g plant tissue (Marco) and 0.05 mg / g plant tissue (Plaza).

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