ISHS Acta Horticulturae 695: I International Symposium on Tomato Diseases
EVALUATION OF HOT WATER SEED TREATMENT FOR THE CONTROL OF BACTERIAL LEAF SPOT AND BACTERIAL CANKER ON FRESH MARKET AND PROCESSING TOMATOES |
| Authors: | M.L. Lewis Ivey, S.A. Miller |
| Keywords: | hot water treatment, germination, bacterial leaf spot, bacterial canker |
| Abstract:
The principle bacterial diseases of tomato in the midwestern U.S. and Canada are bacterial canker (Clavibacter michiganensis subsp. michiganensis), bacterial speck (Pseudomonas syringae pv. tomato) and bacterial spot (Xanthomonas spp.). Numerous methods for detecting bacterial pathogens on tomato seeds and for seed treatments to eradicate the pathogens have been developed over the years, but bacterial diseases continue to be a problem. In studies carried out at OSU/OARDC and Hirzel Farms in 2003, the effectiveness of hot water treatment in reducing bacterial disease incidence and severity was demonstrated. In the OSU trial, seedlings produced from untreated tomato seed from seed lots collected from infested fields developed disease and/or supported detectable populations of bacterial pathogens in the greenhouse, and became severely diseased in the field. Seedlings from the same seed lots that were treated with hot water did not become diseased in the greenhouse or field, and bacterial pathogens were not detected. In the Hirzel farm trial, commercial processing tomato seeds were separated into two lots, one of which was hot water-treated. Treated and untreated seeds were sown and seedlings were maintained in separate greenhouses, but seedlings were transplanted in strips (blocks) in the same field. Bacterial canker was less extensive and yields were higher in plots established from hot water-treated seed than from non-treated seed. Fruits from non-treated plots were significantly smaller than fruits from treated plots. | |
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