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Table 4 Effect of some bacterial bioagents and their formulation on fresh and dry weight of shoots under greenhouse conditions

From: Biological control of the tomato wilt caused by Clavibacter michiganensis subsp. michiganensis using formulated plant growth-promoting bacteria

Treatments Method of application FW DW
Bacillus amyloliquefaciens Cell suspension 115b 9.2a
Formulation 118a 10.1a
Bacillus subtilis Cell suspension 101e 8.2bc
Formulation 105d 8.5bc
Pseudomonas fluorescens Cell suspension 99de 7.1cd
Formulation 95f 7.5cd
Pseudomonas aeruginosa Cell suspension 111c 9.1a
Formulation 118a 10.0a
Control Infected 67g 6.0de
Healthy 120a 10.0a
  1. Fw fresh weight, DW dry weight. Fresh and dry weight are expressed as g plant−1
  2. Values in the same column followed by different letters indicate significant differences among treatments according to LSD (P < 0.05)