The tomato yellow leaf curl disease (TYLCD) causes severe damage to tomato (Solanum lycopersicum L.) crops throughout tropical and subtropical regions of the world. TYLCD is associated with a complex of single-stranded circular DNA plant viruses of the genus Begomovirus (family Geminiviridae) transmitted by the whitefy Bemisia tabaci Gennadius (Hemiptera: Aleyrodidae). The tomato inbred line TX 468-RG is a source of monogenic recessive resistance to begomoviruses derived from the hybrid cv. Tyking F1. A detailed analysis of this germplasm source against tomato yellow leaf curl virus-Israel (TYLCV-IL), a widespread TYLCD-associated virus, showed a significant restriction to systemic virus accumulation even under continuous virus supply. The resistance was effective in limiting the onset of TYLCV-IL in tomato, as significantly lower primary spread of the virus occurred in resistant plants. Also, even if a limited number of resistant plants could result infected, they were less efficient virus sources for secondary spread owing to the impaired TYLCV-IL accumulation. Therefore, the incorporation of this resistance into breeding programs might help TYLCD management by drastically limiting TYLCV-IL spread.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4452918 | PMC |
| http://dx.doi.org/10.3390/v7052518 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Predicting Color Development and Texture Changes in Tomatoes Treated With Hot Water and Exposed to High-Temperature Ethylene Using Support Vector Regression.
J Texture Stud
February 2025
Department of Mathematics, Aditya University, Surampalem, Andhra Pradesh, India.
This study investigated the impacts of hot water treatment (HWT) at 50°C or 25°C for 5 min and high-temperature ethylene (HTE) exposure at varying temperatures (20°C, 30°C, or 35°C) and durations (24, 48, or 72 h) on the postharvest quality and antioxidant properties of mature green tomatoes (MG). Color changes, physicochemical characteristics, antioxidant compounds, and overall antioxidant ability were assessed. HWT increased β-carotene levels and oxygen radical absorbance capacity (ORAC) while preserving color metrics, despite later HTE exposure.
View Article and Find Full Text PDFPhysicochemical and aromatic properties of iron-enriched tomato paste during storage.
Food Res Int
January 2025
Department of Agricultural, Forest and Food Sciences (DiSAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Grugliasco TO, Italy. Electronic address:
In this study, tomato paste was fortified with iron compounds at 25, 50, and 75 ppm concentrations. The effect of adding these micronutrient iron concentrations on the paste's physical, mechanical, aromatic, and chemical properties was evaluated every 15 days over a 60-day, storage period. The results indicated a gradual decrease in pH, total soluble solids (TSS), and taste index, alongside an increase in total acidity (TA) for all treatments throughout the storage period.
View Article and Find Full Text PDFMarker-assisted selection in segregating populations of tomatoes for resistance to TYLCV, ToMV, and Fusarium wilt.
Mol Biol Rep
January 2025
Department of Agronomy and Plant Breeding Sciences, Agricultural College of Aburaihan, University of Tehran, Pakdasht, Iran.
Background: Tomato yellow leaf curl virus (TYLCV), tomato mosaic virus (ToMV), and Fusarium wilt are three of tomatoes' most important viral and fungal diseases.
Methods And Results: In this study, the application of molecular markers associated with tomato yellow leaf curl virus resistance gene (Ty1), tomato mosaic virus resistance gene (Tm2), and Fusarium wilt resistance gene (I-1) (linked marker) were evaluated. In order to optimize and use SNP markers (by HRM diagnostic method) and SCAR markers, segregating populations of tomatoes were produced by self-pollination of commercial hybrid cultivars.
Consumer Preferences, Sensory Evaluation, and Color Analysis of Beetroot and Tomato Juices: Implications for Product Development and Marketing in Health-Promoting Beverages.
Foods
December 2024
Department of Food Technology and Quality Assessment, School of Public Health in Bytom, Medical University of Silesia in Katowice, ul. Jordana 19, 41-808 Zabrze, Poland.
Background/objectives: This study explores the significance of beetroot and tomato juices, two prominent health-promoting foods known for their rich nutrient content and bioactive compounds. The growing consumer awareness of the link between diet and well-being emphasizes the need for food producers to align their products with health-conscious preferences. The aim of this research was to assess the composition, color, and sensory attributes-specifically color, taste, and odor-of various commercially available beetroot and tomato juices and to evaluate their acceptability among consumers.
View Article and Find Full Text PDFN Protein of Tomato Spotted Wilt Virus Proven to Be Antagonistic Against Tomato Yellow Leaf Curl Virus in Nicotiana benthamiana.
Mol Plant Pathol
January 2025
Facility Horticultural Laboratory of Universities in Shandong, Weifang University of Science and Technology, Shouguang, Shandong, China.
Two phylogenetically unrelated viruses transmitted by different insect vectors, tomato spotted wilt virus (TSWV) and tomato yellow leaf curl virus (TYLCV), are major threats to tomato and other vegetable production. Although co-infections of TSWV and TYLCV on the same host plant have been reported on numerous occasions, there is still lack of research attempting to elucidate the mechanisms underlying the relationship between two viruses when they coexist in the same tomato or other plants. After assessing the effect of four TSWV-coded proteins on suppressing TYLCV in TSWV N transgenic Nicotiana benthamiana seedlings, the TSWV N protein proved to be effective in reducing TYLCV quantity and viral symptoms.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!