Symptomology of the Main Fungal Diseases of the Tomato (Lycopersicon Esculentum) and Its Management

Review Article

Austin J Plant Bio. 2023; 9(1): 1035.

Symptomology of the Main Fungal Diseases of the Tomato (Lycopersicon Esculentum) and Its Management

Meryama Moustaine¹; Benkirane Rachid¹; El Kahkahi Rahal²*

¹Laboratoire des Productions Végétales, Animales et Agro-industrie, Equipe de Botanique, Biotechnologie et Protection des Plantes, Faculté des Sciences, Université-Ibn Tofail- Kénitra-Maroc, Morocco

²Laboratory of Plant Biotechnology and Molecular Biology, Department of Biology, Faculty of Science, University Moulay Ismail, Morocco

*Corresponding author: El Kahkahi Rahal Laboratory of Plant Biotechnology and Molecular Biology, Department of Biology, Faculty of Science, University Moulay Ismail, Morocco. Email: elkahkahirahal1998@gmail.com

Received: June 07, 2023 Accepted: July 05, 2023 Published: July 12, 2023

Abstract

The tomato (Lycopersicon esculentum) is the second most important vegetable crop after the potato in the world. It is a hot season crop; it requires a warm and cool climate. The plant is strongly affected by unfavorable climatic conditions. The warm and cool climatic conditions offer an ideal condition for the development of many diseases of leaf plants, stems and soils. The main fungal diseases of the tomato are: Damping of seedlings, Downy mildew, Alternaria, Gray mold, Septriosis, Powdery mildew, Root and crown rot, Fusarium wilt, Verticillium wilt, Cladosporiosis, Corky root, Sclerotiniosis, Anthracnosis, Pink rot and Stemphyliosis. In our work wa have cited for each disease the main symptoms and their of control.

Keywords: Lycopercicon esculentum; Funal disease; Control; Climatic conditions and symptoms

Introduction

Market gardening is considered a main food resource on a global scale. The current food situation in Morocco requires better management of the improvement of the agricultural production of large consumption of tomatoes, from an agronomic point of view these crops are easy and from a commercial point of view, they are very appreciated by the Moroccan populations. In Morocco, tomato cultivation ranks second among crops for export, which gives it great economic importance for the country. It comes among vegetable crops, first occupying an overall area of 15,239 ha, which gives the country a total production of 1,231,250 tons per year [45]. The tomato plays an important socio-economic role. Economically, tomato exports occupy an important place since they bring in nearly 1.1 billion Dirhams in foreign currency. On the social level, the sector generates jobs since it creates an average of 9 million working days per year, at the level of production but also packaging and processing [7].

Worldwide, tomato ranks second after potato in both production and consumption [81]. The consumption of tomato fruits contributes to a healthy and balanced diet. Fruits are rich in minerals, vitamins, essential amino acids, sugars and dietary fiber. Tomato contains a lot of vitamins B and C, iron and phosphorus [34]. Tomatoes are eaten fresh in salads or cooked in sauces, soups or meat or poison dishes. It is possible to process them into puree, juice and ketchup [92].

Several works have been carried out to identify the procession of tomato enemies and estimate the losses caused [6, 44, 2, 33,113, 8, 56, and 70]. Diseases associated with tomato cultivation can attack different plant organs (leaves, fruits or roots) and cause considerable damage to the harvest. Fungi, viruses and pathogenic bacteria lead to a significant reduction in the quality and yield of this culture [52]. Fungal diseases are contagious diseases and can spread from plant to plant in the field, often very quickly when environmental conditions are right. Some of the most common fungal diseases that infect tomatoes include Damping off, Downy mildew, Alternaria, Gray mold, Septriosis, Powdery mildew, Root and crown rot, Fusarium wilt, Verticillium wilt, Cladosporiosis, corky root, sclerotinia, anthracnose, pink rot and stemphyliosis.

Damping off: can appear from germination, as soon as the radicle has taken some development, and continues to threaten seedlings in various stages of development for one or two months, from spring to the end of June. The dangerous period corresponds above all to the phase during which the tissues of the stem and the root are not yet lignified. Usually the first symptom of the disease is the appearance near the surface of the soil, at the junction of the stem and the root, of a black spot which extends upwards, at this level the damaged tissues and softened lose their rigidity, the seedling bends, then sags on the ground, withers and dries up. Simultaneously, as the disease progresses downward, the roots become soft and rot. The evolution of the disease is rapid, the still very tenuous seedlings become, once dried, difficult to see: they "melt" in a way. Damping off can be caused by various fungi including Pythium spp., Rhizoctonia spp, Fusarium spp and Phytophthora spp [28,63,82].

Citation:Moustaine M, Rachid B, Rahal EK. Symptomology of the Main Fungal Diseases of the Tomato (Lycopersicon Esculentum) and Its Management. Austin J Plant Bio. 2023; 9(1): 1035.