Influence Of Tomato Yellow Leaf Curl Viral Infection On Antioxidant Content In Tomato (Lycopersicon Esculentum)
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Abstract
Tomato (Lycopersicum esculentum) is one of the most significant and extensively grown vegetable crop all over the world. Tomato Leaf Curl Viral disease is one of the key viral diseases leading to loss in productivity across the country. Antioxidants existent in plants play a vital role in this defence. In order to understand the basis of the tolerance study of the variation in the level of antioxidants in tomato against viral infections was necessary. Our study therefore focuses on analysing the influence of TLCV infection on variation in antioxidant content in tomato plants. Various antioxidants including alkaloids, ascorbic acid, total phenol, saponin and flavanoids were compared in healthy controls and TLCV infected tomato cultivars for a period of 30 days post inoculation. Previous reports suggest an increase in the antioxidant content in tomato plants in response to bacterial and fungal infection. The mechanism of host plant tolerance to various infections consists of a series of changes in biochemical events. This study reveals significant increase in the amounts of antioxidants post infection with ascorbic acid showing maximum rise.
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