Natural Bactericidal Effects of <i>Psoralea glandulosa</i> Essential Oil for the Control of Bacterial Canker and Speck in Tomato

Natural Bactericidal Effects of <i>Psoralea glandulosa</i> Essential Oil for the Control of Bacterial Canker and Speck in Tomato

Bacterial canker and bacterial speck are diseases affecting tomato caused by <i>Clavibacter michiganensis</i> subsp. <i>michiganensis</i> and <i>Pseudomonas syringae</i> pv. <i>tomato</i>, respectively. These diseases are considered a serious threat wi...

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Bibliographic Details
Main Authors:	Iván Montenegro, Miryam Valenzuela Ormeño, Michael Seeger, Ximena Besoain, Patricio Godoy, Enrique Werner, Nelson Caro, Yusser Olguín, Manuel Valenzuela, Valentina Silva, Alejandro Madrid
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Series:	Agronomy
Subjects:	essential oil <i>Psoralea glandulosa</i> <i>Clavibacter michiganensis</i> subsp. <i>michiganensis</i> bakuchiol <i>Pseudomonas syringae</i> pv. <i>tomato</i>
Online Access:	https://www.mdpi.com/2073-4395/14/11/2615
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Summary:	Bacterial canker and bacterial speck are diseases affecting tomato caused by <i>Clavibacter michiganensis</i> subsp. <i>michiganensis</i> and <i>Pseudomonas syringae</i> pv. <i>tomato</i>, respectively. These diseases are considered a serious threat with a strong impact on tomato production and marketing worldwide, especially because of their reduced sensitivity to traditional controls. This work reports the chemical composition of the essential oil (EO) of <i>Psoralea glandulosa</i> and investigates its in vitro antimicrobial activity, along with its main compound, against three strains of <i>Clavibacter michiganensis</i> subsp. <i>michiganensis</i> (<i>CmVC533</i>, <i>CmVLC78</i>, and <i>CmVQ59</i>) and one strain of <i>Pseudomonas syringae</i> pv. <i>tomato</i> (<i>Pst</i>). The results indicate that both the EO and bakuchiol have significant antibacterial capacity, especially the EO, which reaches a minimum inhibitory concentration (MIC) between 4–16 µg/mL and 128 µg/mL, and a minimum bactericidal concentration (MBC) between 8–16 µg/mL and 128 µg/mL for the strains of <i>C. michiganensis</i> subsp. <i>michiganensis</i> and <i>P. syringae</i> pv. <i>tomato</i>, respectively. The EO and bakuchiol also had an inhibitory effect when applied directly onto plates seeded with <i>C. michiganensis</i> subsp. <i>michiganensis</i>. Overall, the results from this study should be verified in the near future by <i>in vivo</i> studies.
ISSN:	2073-4395