Sarah Warzik *^(1), Imad Ismail ⁽¹⁾, and Jamal Al-Ahmad ⁽¹⁾

(1). Plant Protection Department, Faculty of Agricultural Engineering, Tishreen University, Lattika, Syria.  

(*Corresponding author: Sara Warzik. Email: sarawarzik1996@gmail.com )

Received:26/08/2024          Accepted: 19/01/2025

Abstract: 

This research was conducted in the village of Harisson, Tartous, Syria, during the 2022-2023 agricultural season. The objective was to study the effect of treatment with seaweed extract at two concentrations (0.5, 1 g/L) and whey at concentrations (10, 20 ml/100 ml) on the potential reduction of Tomato Brown Rugose Fruit Virus (ToBRFV) spread on tomato fruits. The results showed high efficacy of both compounds in most study indicators compared to the infected control. The combined treatment of seaweed extract at a concentration of 1 g/L with whey at 20 ml/100 ml showed significant superiority in the fresh and dry weight of leaves (898.32, 132.77 g, respectively), chlorophyll a, b, total chlorophyll, carotenoids (905.44, 632.65, 1538.1, 62.15 µg/g fresh weight, respectively); average number of flower clusters, total number of flowers per plant, number of flowers per cluster, and fruit set percentage (6.5 clusters/plant, 43.8 flowers/plant, 6.74 flowers/cluster, 78.18%, respectively) compared to other treatments on infected plants. It was noted that this treatment recorded the lowest average infection severity after 30, 60 days of mechanical inoculation (25.33%, 50.66%, respectively).

Keywords: Tomato, Seaweed Extract, Whey, Tomato Brown Rugose Fruit Virus, Resistance Induction.

 Full paper in Arabic: PDF