Chitosan Reduces Bacterial Spot Severity and Acts in Phenylpropanoid Metabolism in Tomato Plants
ABSTRACT Chitosan has recently shown potential for the control of plant diseases and can act as an elicitor in the induction of defence mechanisms. This study was made to assess the effect of chitosan on bacterial spot control caused by Xanthomonas gardneri in tomato plants. The chitosans used were commercial (Ccom), low molecular weight (Clmw) and medium molecular weight (Cmmw). Chitosans provided disease protection of up to 56%, with best results from Clmw at 3 mg/ml, applied 3 days prior to bacterial inoculation. The spectrophotometric profile of tomato plants that were treated with Clmw showed an increase of absorbance between wavelengths 280 and 300 mm, indicating that the polysaccharide may have induced the plants into synthesizing different compounds as a response to X. gardneri. The analysis of total phenolic compounds and flavonoids supported the results obtained in spectrophotometric scanning, showing a significant increase of those metabolites 3 days after inoculation. Therefore, chitosan has the capability of controlling bacterial spot in tomato plants, which is thought to be attributable to the induction of defence mechanisms in the plant.
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ABSTRACT: Claims have been made recently that glyphosate-resistant (GR) crops sometimes have mineral deficiencies and increased plant disease. This review evaluates the literature that is germane to these claims. Our conclusions are: (1) although there is conflicting literature on the effects of glyphosate on mineral nutrition on GR crops, most of the literature indicates that mineral nutrition in GR crops is not affected by either the GR trait or by application of glyphosate; (2) most of the available data support the view that neither the GR transgenes nor glyphosate use in GR crops increases crop disease; and (3) yield data on GR crops do not support the hypotheses that there are substantive mineral nutrition or disease problems that are specific to GR crops.Journal of Agricultural and Food Chemistry 09/2012; · 2.91 Impact Factor