Bacterial wilt control of tomato by using locally available plants and their extracts: A brief review 

Nirajan Bhandari


Bacterial wilt is one of the major and serious diseases of tomato and other solanaceous plants caused by Ralstonia solanacearum, one of the most important gram negative, aerobic, motile, rod-shaped, and soil borne bacteria. The disease is more prevalent in tropical, subtropical and warm temperate region of the world and the yield losses by this disease vary from 0 to 91% in the tomato. Thus, this paper intended to review the bacterial wilt control of tomato by using naturally and locally available plants and their products which have been carried out to date so as to find out gap for future research. More than 30 research and technical paper were studied and reviewed. Review focuses on plant-derived natural bactericides and their possible applications in agriculture to control tomato bacterial wilt that has been intensified as huge potential to inspire and influence modern agro-chemical research. Alcoholic leaf extract of Lantana camara, incubation of fresh organic matter of Cajanus cajan and Crotalaria juncea, rhizome extract of Cucurma longa, aqueous extracts of Adathoda vasica and Tagetes patula and essential oil of extracted from Thymol spp and Cymbopogon martini strongly inhibited the growth of bacterial pathogen Ralostonia solanacearum. This shows that phytobiocides are good alternatives to replace the chemicals in managing the bacterial wilt of tomato. The possible mechanisms of action of the plant residues are mainly considered to be antimicrobial activities followed by the indirect suppression of the pathogen through improved physical, chemical, and biological soil properties.

Keywords:Bacterial wilt, Control, Extracts, Ralostonia solanacearum, Pathogen