In vitro Antibacterial Activity of Moringa oleifera Ethanolic Extract against Tomato Phytopathogenic Bacteria
Roberto Arredondo-Valdés, Francisco D. Hernández-Castillo, Mario Rocandio-Rodríguez, Julia C. Anguiano-Cabello, Madai Rosas-Mejía, Venancio Vanoye-Eligio, Salvador Ordaz-Silva, Imelda V. López-Sánchez, Laura D. Carrazco-Peña, Julio C. Chacón-Hernández
Phyton-International Journal of Experimental Botany, Vol.90, No.3, pp. 895-906, 2021, DOI:10.32604/phyton.2021.014301
(This article belongs to the Special Issue:
Plant Secondary Metabolites: Recent Advances and Opportunities)
Abstract The tomato (
Solanum lycopersicum L.) is one of the world’s most important vegetable crops. Still, phytopathogenic bacteria affect the yield and quality of tomato cultivation, like
Agrobacterium tumefeciens (
At),
Clavibacter
michiganensis subsp.
michiganensis (
Cmm),
Pseudomonas syringae pv. tomato (
Pst),
Ralstonia solanacearum (
Rs),
and
Xanthomonas axonopodis (
Xa). Synthetic chemical products are used mostly on disease plant control, but
overuse generates resistance to bacterial control. This study aimed to evaluate the
in vitro antibacterial activity
of the ethanolic extract of
Moringa oleifera Lam. leaves against
At,
Cmm,
Pst,
Rs, and
Xa, as well as information
about this plant species’ chemical composition. Antibacterial activity against pathogens observed by microplate
technique, phytochemical screening,
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