Reduced Tomato Bacterial Wilt by Ferrous Chloride Application

Abstract

Exogenous ferrous chloride (FeCl<sub>2</sub>) suppressed in vitro growth of Ralstonia pseudosolanacearum, causing bacteria for tomato bacterial wilt. More than 50 μM of FeCl<sub>2</sub> reduced the in vitro bacterial growth in dosedependent manners. Two to 200 μM of FeCl<sub>2</sub> did not affect the fresh weight of detached tomato leaves at 3 and 5 days after the petiole dipping without the bacterial inoculation. The bacterial wilt of the detached tomato leaves was evaluated by inoculating two different inoculum densities of R. pseudosolanacearum (10<sup>5</sup> and 10<sup>7</sup> cfu/ml) in the presence of FeCl<sub>2</sub>. Bacterial wilt in the detached leaves by 10<sup>5</sup> cfu/ml was efficiently attenuated by 10–200 μM of FeCl<sub>2</sub> at 3 and 5 days post-inoculation (dpi), but bacterial wilt by 10<sup>7</sup> cfu/ml was only reduced by 200 μM of FeCl<sub>2</sub> at 3 and 5 dpi. These results suggest that iron nutrients can be included in the integrated disease management of tomato bacterial wilt.