Electrolyzed Oxidizing Water in Controlling <i>Pseudomonas syringae</i> pv. <i>tomato</i> in Tomato Crops

Abstract

Bacterial speck disease in tomato crops is caused by Pseudomonas syringae pv. tomato. Chemical control is mainly used for the control of phytopathogens, which carries a risk for both human health and the environment, making it necessary to search for environmentally friendly alternatives, such as the use of electrolyzed water. In the present study, preventive treatments were applied to tomato plants of the saladette variety. The treatments employed were electrolyzed oxidizing water (EOW), electrolyzed reduced water (ERW), a commercial bactericide (Kasumin), and untreated plants as the base control. During the vegetative stage, the disease severity, stem diameter, number of leaves, and number of clusters were determined. In addition, the soluble solids (°Brix), titratable acidity (TA), pH, color, polar and equatorial diameter, weight, and weight loss of the harvested fruit were determined. According to the results, the lowest severity was obtained in the plants treated with oxidizing water, achieving results similar to those achieved with the commercial bactericide Kasumin. It can be concluded that oxidizing water can be applied to tomato crops since its effect is similar to that of Kasumin, but without affecting the growth and development of the crop. Moreover, it is environmentally friendly.

Keywords

• disease control
• antimicrobial
• electrolyzed oxidizing water
• electrolyzed reduced water