Control of tomato bacterial wilt using certain of plant ethanol extracts


  • Kamal A. M. Abo-Elyousr Plant Pathology Department, Faculty of Agriculture, Assiut University, 71526 Assiut, Egypt; Department of Arid Land Agriculture, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, 80208 Jeddah, Saudi Arabia
  • Hadeel M. M. Khalil Bagy Plant pathology Department, Faculty of Agriculture, Assiut University, Assiut, Egypt


In this study, the antibacterial properties of ethanol extracts of Citrus sinensis, Citrus reticulate, Punica granatum and Cinnamomum camphorm were tested in vitro and also under greenhouse conditions against Ralstonia solanacearum, the tomato bacterial wilt disease causal pathogen. In vitro experiments, C. sinensis caused the highest antibacterial activity against bacterial wilt followed by P. granatum and C. camphorm. All plant extracts increased the seed germination. In greenhouse experiments, the soil application of concentrations of 20% and 15% of the tested plant extracts were arranged in two groups: the ï¬rst group was two days after inoculation and the second group was two days before inoculation. All plant extracts decreased significantly tomato wilt disease severity. Tomato treated with plant extracts two days before the inoculation caused in higher disease severity reducing compared to two days after inoculation. Generally, the concentration of 20% has significantly reduced bacterial wilt development than 15%. Also, all treatments promoted the tomato plants biomass. In conclusion, we can recommend using of plant extracts of C. sinensis, C. reticulate, P. granatum and C. camphorm in the disease control programs of bacterial wilt disease of tomato.


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How to Cite

Abo-Elyousr, K. A. M., & Khalil Bagy, H. M. M. (2018). Control of tomato bacterial wilt using certain of plant ethanol extracts. Journal of Phytopathology and Disease Management, 5(3). Retrieved from



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