Effect of organic and inorganic salts against sour rot (Geotrichum candidum) of Tomato

Abstract

Carbendazim and nine selected organic and inorganic salt compounds, considered as common food additives, were evaluated for their activity against Geotrichum candidum, causal agent of tomato sour rot. The maximum inhibition of mycelial growth were recorded in carbendazim (82.9%) followed by sodium carbonate (43.9%), while minimum inhibition was recorded in magnesium sulphate (6.0%) as compared to control. Carbendazim was found most effective and five salts in vitro were tested in vivo. All tested salt compounds significantly reduced the disease severity. The lowest disease severity was recorded in treatment of carbendazim (63.6%) followed by sodium carbonate (73.8%) and highest disease severity was recorded in sodium thiosulphate (83.5%) as compared to control (100%). Physiological loss in weight was minimum in carbendazim (2.3%) and calcium carbonate (3.0%), as compared to control (8.0%). Highest lycopene content of tomato was obtained in sodium carbonate (5.04 mg/100g) followed by boric acid (4.49 mg/100g), as compared to control (5.05 mg/100g).